I have tried different recipes for chocolate cake but want a really moist mouth watering recipe that I can stick to. Can that also be achieved with a box mix?

Here's the one I use all the time. LOVE it! It is incredibly moist. I got it here on CC in the recipes section.

http://www.cakecentral.com/cake_recipe-2185-Dark-Chocolate-Cake.html

When I read this post question I was going to suggest the Hershey's Perfectly Chocolate Cake recipe from their cocoa can. First I decided to look at cakesbybecca's suggestion, it looked familiar. Guess what? That IS the Hershey's Perfectly Chocolate Cake recipe. I make it enough that I have it memorized.
I guess the source, recipeczar copied Hershey's Oh well.

This cake actually gets more moist as the days go by. The batter seems very thin when you're through mixing it, but don't panic, it's supposed to be that way. Sometimes I add 1/4cup of Kahlua and use 3/4cup milk instead of 1cup.

It's my favorite too.

This is my favorite chocolate cake recipe. Amazing texture.
http://www.foodnetwork.com/recipes/40-a-day/chocolate-fudge-cake-with-vanilla-buttercream-frosting-and-chocolate-ganache-glaze-recipe/index.html

I use a devils food cake mix and i add 1 cup sugar, 1 cup flour, 1 cup sour cream, 1/3 tsp salt, 2 tsp vanilla and 4 eggs. Works perfect every single time and it is very, very moist. Sometimes i add chocolate chips and marshmallows to the batter yummm!!!

Not brownie like, no. Its very very moist but has a soft texture. You won't believe its not cake flour

I also use the Hershey recipe, man that is one moist cake!! And easy

<every time I see that recipe from food network I have to chuckle... bake for 15 minutes and it serves six......

I do the box mix plus 1 box fudge pudding, 4 eggs, 1 cup water and 1/3 cup oil.

I've wondered about the cake on foodnetwork & wondering if you guys can answer a couple of ?s. My main one is can it be baked in different size pans (8" round, square, 3" deep, etc). Does it rise well? Have you made cupcakes with it? Is the flavor a good dark chocolate or just a chocolate? It definitely doesn't look like a milk chocolate.

I like the texture of the Hershey's, but didn't like the flavor. I don't know what it was, but it just didn't have a good chocolate flavor to me.

I am a scratch baker but this evening I tried one of the cake mix cakes with the pudding in it and it turned out just so moist and yummy.

Will absolutely be trying more of these but I am a bit curious about how they will stand up to buttercream and mmf?

The food network recipe is my favorite (posted above) Yes, I HAVE made cupcakes and they dome wonderfully. That recipe makes about 50 cuppies though, so be prepared for extras. I bake mine in 8'' rounds and everything rises just fine. I see no reason why it could not be baked in a square pan either. It rises a fair amount, I always have to level mine. And like Chuzpah said, bake for more like 30-45 mins and it serves double the amount. I get 3 8 inch rounds, plus a few cupcakes.
The taste is just a simple chocolate. I've made it with Gehridelli cocoa powder and it was sublime, but it's still good with Hershey's (what I've been using these days) It's not milk, probably falls into the lighter end of the dark chocolate spectrum. lol. Again, it's all the texture. AMAZING! So soft, but the cake holds together well too.

I've used this recipe for chocolate raspberry cake, chocolate peanut butter cake, chocolate coconut cake (added 1 tsp. coconut extract to that one), it will go with basically any filling.

I've used both, the food network chcolate fudge cake and the dark chocolate cake from this site and both are wonderful.

My standard choc. cake recipe is Hershey's Perfectly Chocolate Cake. It IS just what the name says. Plus it is so easy to make...and so good!!

anytime you use oil instead of butter in a cake recipe I think you are going to have a moister (is that a word?) cake. butter, although, incredibly delicious gives you a more dense cake.

Oh, I forgot to mention that if you wanted a chocolate/coffee cake with the food network fudge cake recipe, you can use really HOT black coffee instead of water. Bakes up the same and tastes even richer.

Cake Dr recipe is
1 Chocolate Cake Mix...I use Devils Food
1 Box Chocolate Pudding
1 C Sour Cream
1/2 C Oil
1/2 C Water ( I use 3/4)
4 Eggs

I cover every cake I bake imediately with foil after it comes out of the oven...it traps the moisture in and they come out amazingly moist everytime!!!

I also use the hershey's chocolate cake recipe, I replace the water with coffee though and it is fantastic. I love it!

I'll give it a try for my next chocolate cake. I knew about replacing the water w/ coffee. And the dang store is always out of Hershey's dark cocoa, but I keep looking!

I use the Darn Good Chocolate Cake recipe from this website. It's to die for and I get so many compliments. However, it was a little fudgy for me, so I changed the chocolate fudge cake mix to milk chocolate, the pudding mix to regular chocolate, and the semi-sweet chips to milk chocolate. It's heaven...

Toba Garrett's chocolate fudge cake is outstanding--it is the only chocolate cake I make.

The Dark Chocolate Cake here on CC is the Hershey's Perfect Chocolate Cake (after I wrote the recipes down). I tried both (Dark Chocolate w/ coffee instead of water). Both Hershey & Food net really good as was the flavors, but I preferred the texture of the Hershey's/Dark Chocolate cake over the Food net, it also froze better. I would use either

I use the Duncan Hines Super Moist boxed cake and I substitute 1 cup of applesauce for the oil and only 2 eggs instead of 3. It usually takes almost one whole batter just to make a 3 inch high, 8" cake, but it is the moistest cake....and so quick!

I'm a chocolate fiend. In my opinion, this cake from epicurious is the best chocolate cake I've ever had. And everyone else who's tried it agrees. At least those who like chocolate...it is very rich. It's very, very moist. It's usually better a day or two after it was baked, especially if you freeze it. Not sure why, but that's been my experience.

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

By the way, the recipe calls for "fine quality" chocolate, and freshly brewed coffee. I just use Nestle semi-sweet chocolate chips and store brand instant coffee and it's always fantastic.

Here is the one I make. It is JUST like a box mix (moistness, density, crumb, etc), but homemade. http://www.recipezaar.com/The-Only-Chocolate-Cake-Recipe-Youll-Ever-Need-Devils-Food-26370

The Hershey's recipe is a great one, heed the suggestions.

I also really like this Fabulous Fudge Chocolate Cake recipe: http://allrecipes.com/Recipe/Fabulous-Fudge-Chocolate-Cake/Detail.aspx?prop31=1
I double the amount of chocolate (or even do a bit more than that..)

If I want something a little different, I go to the Chocolate Stout cake:
http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105

And for cupcakes, I highly, highly recommend the chocolate recipe from Vegan Cupcakes Take Over the World. Everyone I serve these to go gaagaa over them and can't believe they're "vegan". (Save for the BC I put on top lol). They are super moist and delicious! I just made some tonight and I don't like icing so I loaded them with chocolate chips and toffee - yum!

http://www.chow.com/recipes/10794

I recommend anything from that cuppy book.