You wouldn't have liked the cake. It was an experiment, made from scratch. Just for fun I put in 3 times as much chocolate as called for in most recipes (almost a cup of powdered chocolate to 1.5 cups of flour). It came out like a fluffy Hershey's semi-sweet chocolate bar.
Yummmmmm...I don't see the problem either...Most chocolate food recipes have to little chocolate and too much sugar. All we taste is the sugar. Yuk. I cut sugar in half and double the chocolate. And when possible use a 72% or 80% chocolate bar instead of powdered cocoa.
It's cold and rainy today so I'm making split pea with ham soup, and a loaf of fresh French bread in the bread machine.