Hi! A classmate of mine asked me to bake brownies for 70 people. So I was taking out the grocery from the bag, and I just realized that I didn't buy enough dutch cocoa powder. Is it possible to use regular cocoa powder to sub for the missing dutch cocoa? Will the brownies taste acidic? The recipe calls only for baking powder. Should I add some bsoda? (http://cookieandkate.com/2014/the-very-best-brownies/)
On a side note, I have a red velvet cheesecake recipe from Sally's Baking Addiction. It says "unsweetened cocoa powder" in the recipe, and has no leavener except eggs. It also calls for vinegar. Should I use dutch or natural? Unfortunately, she does not answer all the comments section. (http://sallysbakingaddiction.com/2013/02/10/red-velvet-cheesecake-swirl-brownies/) I don't want it to taste acidic, though. Because cocoa powder from my country (local source), albeit cheap, smells and tastes VERY acidic. Last time I made brownies without leavening, and used our local cocoa, I had to put it in ice cream just so the acidity would be tolerable. It was THAT acidic.