Thanks for the advice ~FRESHKID. I’ll add a bit of baking soda to the dry ingredients.
I just wanted to clarify - my container of Hershey’s Special Dark Cocoa is Dutch-Processed. Ingredients: cocoa processed with alkali. The label doesn’t state that it’s a blend.
I didn’t have my reading glasses with me at the grocery store and now I see, on the back label, that this “is perfect to use in any recipe that calls for Dutched Processed Cocoa”. The front label, the label of which is in larger type, says “a belnd of natural and Dutched cocoas”. I should read the fine print more often!
Fortunately, the buttercream calls for melted, cooled semisweet or bittersweet chocolate. No cocoa! BTW, which would you use??? Between deciding on four different sauces for the four different raviolis, and which accent color to use in the table centerpiece (I chose wrong and now have to return to the store…), I’m about at the limit of my decision-making skills now! Yeesh.