That 500-dollar cake lesson about cocoa percentages

So I finally read the fine print on the cocoa powder I've been using for years. It says Dutch-processed with 22% fat, and I always thought that meant richer flavor, turns out it also kills the rise in recipes that need baking soda. I found this in a baking science blog last Tuesday after my third flat chocolate cake in a row. My customer for the wedding samples even asked if I forgot the leavening agent, which was embarrassing since I charged 500 bucks for the order. Has anyone else been burned by a specific cocoa brand's specs or am I the only one who trusted the label too much?

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