Anytime you see unsweetened cocoa powder on the label there are some things to consider. Obviously, there is no added sugar in the cocoa powder. Secondly, the cocoa powder is either regular or dutch processed. The difference between the two types of unsweetened cocoa powder is in their chemical properties. The dutch process involves neutralizing the acidity of the cocoa beans by washing them in a salt solution called sodium bicarbonate. Neutralizing means it no longer reacts with baking soda, which doesn't matter in this case but it's a fun fact, and important to know when you're baking. Dutch-processed cocoa powder is dark, slightly milder in taste, and dissolves easier in liquids. Natural unsweetened cocoa powder is cocoa powder that hasn't gone through this process and is stronger and deeper in flavor. This recipe doesn't use either baking powder or baking soda so it's up to you which you prefer to use. Both will work.