I love the flavor of this cake but I've made it twice now and both times it seemed too dry and crumbly. It might have been a little overbaked the first time but I watched it carefully the second time. Admittedly, I'm a novice scratch baker 
and would love to have this recipe turn out right.
Any advice would be appreciated!! Thanks!! 
Cheryl
I looooove this cake, too, but I have had good luck with the recipe as is. I bake at 325 for just a little longer, though. I usually try to get the cake out of the oven before the sides pull away from the pan too much - I find that a moist crumb or two on the tester is a good thing 
. Just not wet batter....... You can always use a white mix if necessary - just dissolve a couple of rounded teaspoons of instant espresso in the milk (or water if that's what you use) and stir in the grated chocolate.
Jaeger, let us know if it worked out for you. I tried this recipe using an 8x3 pan, 5 cups batter, 325 degrees, with a flower nail. It turned out quite dense and the crust was pretty crusty by the time the middle was baked. The cupcakes I made with the extra batter turned out wonderful. The funny thing is that the expresso flavor really came out with the cupcakes but I didn't really notice it in the cake.
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