That 22% fat number is doing two things at once and both work against you. Higher fat coats the flour proteins so they can't link up into gluten, which means less structure to trap gas, and then the Dutch processing already neutralized the acid that baking soda needs to fire. I keep a little notebook now with the fat percent and whether it's natural or Dutch written on the lid with a sharpie, because Guittard and Callebaut sit right next to each other on the shelf and the numbers are totally different. If a recipe calls for baking soda and you only have Dutch, you can swap in a bit of cream of tartar or use baking powder instead to get some lift back. It won't taste exactly the same but at least the cake rises instead of sitting there like a brick.