Cocoa - Dutch processed or regular?

Hmm...this one is a little tricky because it does have some baking powder, so natural cocoa powder would act with that, and it doesn't have much else in the way of acidic ingredients. But it does seem to lean more on baking powder for rising action. I lean dutch process, but honestly I'm not sure.

I've always used valrhona in my baking and it always tastes great ;)

The recipe reads "unsweetened cocoa powder" which is not Dutch processed.