I am making a cake for a friend who needs a cake to cheer up her family. I settled on a chocolate cream cheese pound cake recipe from Our State magazine. The recipe calls for "dark" cocoa powder.
At home I have: natural cocoa powder (light red-brown in color), Hershey's special dark (which is now a blend of alkali-treated Dutched and natural cocoa), and black cocoa powder (which is ultra alkalinized like Oreos). I suspect that the Hershey's special dark is the right one, but I am not sure. If I need to mix together the cocoa powders that I have to make enough, should I just use equal proportions of each? I know that each bakes differently due to pH, so I don't want to mess up. Or, do I need to mask up, gel up, and get some other cocoa from the grocery store?