I use a modified version of the chocolate cake on Ghirardelli's cocoa package and I do add chocolate pudding. But one thing I also do is add chocolate milk (made VERY chocolatey with regular hershey's syrup) instead of plain whole milk. It adds a super chocolately flavor. It is a fabulous chocolate cake that people go NUTS over!
The double chocolate layer cake on epicurious dot com! best chocolate cake EVER! :]
Sugarjones, are you referring to the Grand Fudge recipe? Just thought I would double check. I have subbed chocolate milk when making a chocolate WASC and was very happy w/ the results, so I would definitely follow this tip in this recipe as well. And do you just add in the dry pudding mix? Is there a certain one that has worked well for you? I haven't experimented w/ pudding mixes.
Thanks to both of you! Can't wait to try these out!
A little trick -- add hot coffee to the batter to bump up the taste of the chocolate. You get a way more moist cake and you don't taste the coffee in it at all.
Just a suggestion: adding brewed coffee to replace liquid in any chocolate cake enhances the chocolate flavor tremendously. Even if you don't like coffee you can still use it because it will not result in a coffee flavor at all. I do this with my chocolate cake, brownies and anything that requires a strong chocolate flavor. HTH
Thanks Bob! That's interesting b/c the recipe Jaefamous and PinkLisa suggested from Epicurious called for hot coffee. When you use it in your recipes do you use the hot coffee in place of another liquid? Or how much do you add?
It looks like that epicurious cake makes a good amount of batter?
Thanks again for the suggestions!
Thanks! It's not exactly a BWB original idea, but hey, whatever works! 
It all depends on your recipe -- I would check out the other recipes that already have coffee in them and see how they work out first.
Sugarjones, are you referring to the Grand Fudge recipe? Just thought I would double check. I have subbed chocolate milk when making a chocolate WASC and was very happy w/ the results, so I would definitely follow this tip in this recipe as well. And do you just add in the dry pudding mix? Is there a certain one that has worked well for you? I haven't experimented w/ pudding mixes.
Thanks to both of you! Can't wait to try these out!
Yup! The Grand Fudge cake is the one I started with, but it has evolved to something a little different. I could PM you the recipe if you'd like (I have it memorized so I'd need to find it in my recipe binder where I wrote it down)
I sift the pudding mix into the flour. I have found it doesn't really matter which brand I use (which is nice for the checkbook!)
On a completely different note: I was playing around with my vanilla cake recipe the other day and decided to put caramel sundae topping into the milk before adding (heavy handed on the syrup) it and it was AMAZING!! I'm sure it's not an original thought but it was new to me and I highly recommend it! 
love, love, love the epicurious chocolate cake. it is one NOT to overfill you pans with though...you get seriously sunken cake if you do.
Thanks for this tip!! I tried this cake tonight and guess what happened? I had a sunken cake. The cake was delicious, but I couldnt use it. I plan to try it again!
im a fan of the dark chocolate cake recipe on this site, get rave reviews everytime i use it and it has a really beautiful texture
Colette Peters' bourbon chocolate cake is my absolute FAVORITE chocolate cake. Moist, dense, chocolatey, and simply delicious! You can google the recipe.
I am always like a broken record with this, but the Scott Clark Woolley Fudge Brownie cake is even chocolatey-er (is that a word? because chocolatier is like...someone who makes chocolate. lol) than the Epicurious cake. The Guinness Stout cake is the only one I've had that comes close to the FBC, although the FBC has a smoother texture which I prefer. This is presuming you use high quality dutch process cocoa in the recipe btw.
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