AHi :-) I've been doing a lot of research about cake baking and the science behind it. Just recently I discovered that when a recipe calls for cocoa powder it should be unsweetened cocoa powder- I actually didn't know there was drinking cocoa and baking cocoa lol So in my recipes I've been using drinking cocoa powder, and they have turned out really nice. So my question is do you guys always use unsweetened cocoa or use the drinking stuff aswell?

 I would suggest to you that you've pretty much gotten lucky with all your recipes turning out well. Your cakes probably taste sweeter and less chocolaty than they would have if you used pure unsweetened cocoa powder.

You didn't really use a different ingredient..........you used LESS unsweetened cocoa powder and more sugar and milk solids instead of pure unsweetened cocoa powder.

AI've been really happy with how the cakes have been turning out, but to be honest I haven't really noticed if they've been more sweeter. I will be purchasing some unsweetened cocoa powder now so I guess I'll tell the difference then lol