Go to foodnetwork.com and lookup Ina Garten's (Barefoot Contessa) "Beatty's Chocolate cake, but only if you are looking for incredibly moist and delicious chocolate cake. MMMmmmm!
I heart the barefoot contessa!
This recipe changed my life
http://thepmsclub.wordpress.com/2008/01/18/wicked-wandas-chocolate-cake/
I don't know who linked to it but I use this recipe and everyone loves it.
montanabaker i will google that recipe right now!
ETA
montanabaker, that recipe is the same as the one I posted! 
different names tho.
The recipe on the back of the hershey's cocoa can is fantastic and could not be easier to put together, just replace the water with coffee. If you double it, you'll have enough batter.
the coffee really intensifies the flavor of chocolate. For the cake I made a few days ago I have the coffee extra strong since the birthday girl didn't like chocolate (she needs to get her head checked LOL) and when she tasted it she loved the cake because it wasn't too sweet, very chocolatey and even a little bit bitter (in a good way) I really love that recipe.
thanks to whoever link it first.
I actually use dutch cocoa all the time. I know you're not supposed to but I just love how it tastes and the color is so deep it's almost black
sorry for the late reply I was busy baking. I actually just use a local brand. I'm not from the US 
I buy like a kilo of it a time and if I convert it to US $ it's probably around $5/kilo.
I use WASC and use 3 eggs, replace 1/4 cup of the flour with unsweetened cocoa (usually Ghirardelli) and replace 3/4 cup of the water with buttermilk. Can also replace the rest of the water with coffee, but I just use milk or water. Sometimes I omit the 2 T. oil and use 1 stick melted butter. This recipe yields about 7 1/2 cups batter (when using DH or BC mix).
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