"Moist Devil's Food Cake" HERE. It is a pretty easy from scratch recipe to make. The cocoa I used is what takes the recipe over the top.
I know I've blogged it before here, but Black Onyx Cocoa Powder from Surfas in Culver City or online at Culinary District.com is what really rocks. Its a super rich and dark chocolate powder. Because it has least cocoa fats than the lighter stuff you get at a groc you do need to compensate some with it. They recommend mixing it 50/50 with the lighter stuff. I suggest you experiment with it. In the case of this cake recipe and in cookies that have a lot of butter in them to start with it really doesn't make a difference. I've experimented with it in bread and found that I did need to add a bit more fat...butter or oil to compensate for the dryness factor.
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