it doesn't quite hit home the chocolate taste. I use coffee instead of boiling water, that helps and a little bit less liquid seems to be helping with the cake deflating in the middle while cooling but I would love to know if anyone has tips on tweaking this recipe for a more chocolate umph. I like it b/c it's easy and moist, just needs that extra something. Thanks.
Deirdre
you can try using dutch process cocoa and spiking it with chocolate extract. i don't care much for this cake myself, but the last time i made it, i was told it was the best tasting cake they had ever eaten. it was filled with cookies and cream and iced with Wilton buttercream (made with chocolate extract).
Thanks for the idea. I'm going to have to educate myself about chocolate extract- had no idea 
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