This is a good, dependable chocolate cake that doesn't require a lot of monkeying around with to make it so. I did use 4 ounces of chocolate rather than 3, but only because I used a Ghirardelli 4 ounce bar - since it was unsweetened, I couldn't exactly eat the remaining ounce! It's kind of middle of the road in color; not too milk chocolatey light, but neither is it deep, dark blackish brown - it's just a nice chocolate brown with plenty of good, chocolate taste, perhaps in part because I used hot coffee rather than the boiling water which makes the chocolate bloom. It's very moist, with a more sturdy, compact crumb - in other words, it's a little heavier than what you might contrast with that of a boxed cake mix. I was quite happy it. I baked it in two 9" layers, filled it with chocolate ganache and frosted it with a marshmallow buttercream. Dare I say, it almost tasted like a Hostess Cupcake? (Four stars rather than five, only because there are a couple of other chocolate cake recipes on this site that would trump ANY other chocolate cake recipe)
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This is a good, dependable chocolate cake that doesn't require a lot of monkeying around with...