What to do when a recipe calls for dutch process cocoa and you only have regular cocoa? In the recipe here: enter link description here the chef requires a mixture of sour cream and dutch process cocoa because they neutralize each other, creating a leavener. There is no dutch process in Israel though, so i need to use regular cocoa.

What to do?

I am making a devils food cake.
It's all about whether you should be using baking powder or baking soda. 
Cocoa is acidic, thus you don't need to use baking powder while using it, you can just use baking soda directly and they will react. 

On the other hand, dutch-processed cocoa is almost ph-neutral you need to add some acidity for baking soda to react, which is provided through the tartaric acid in the baking powder; thus you should use baking powder instead of baking soda.