Okay. I've tried the recipe & tasted:
I used 1 cup natural Hershey's cocoa, 1/2 cup Hershey's dark, & Land'o Lakes butter (that's what I had on hand). I baked the cake in a 9 x 13 pan & used a flower nail. I followed the recipe exactly.
It took the cake 1 hour to bake @ 300. It was frustrating b/c the sides of the cake was done sooner than the middle. I knew that I was over baking the sides so the middle would be done. It did dome & crack as suggested in the recipe. The cake sit all night wrapped in plastic wrap & I tried it this morning.
I tried an end piece first & it was over done. The middle was much, much better! The crumb was nice & it was very moist. I think that it had more of a choc. bitter taste than I'm used to & less sweet. I usually use a doctored choc. mix recipe. My DH tried the cake & he had the same opinion. I probably won't use the recipe for a layered cake b/c I would have to waste so much of the cake when I level
Have you tried to bake the cake @ a higher temp? Used bake even strips? Wonder if adding some baking powder would help it rise?
Maybe it would be less bitter with a better quality cocoa? If yours ain't broke, don't try to fix it!
Anyway, thanks so much for the recipe. I have a few more to try (one scratch & one mix).