I've never had a problem with it sticking at all. I just grease my pans well with a mix of crisco and flour. There is a regular hershey's cocoa version and dark chocloate version that I havn't tried yet. I find that the Hershey's recipe also dosn't dry out like other scratch recipes that I have tried.
I like Hershey's Black Magic Cake; it uses hot coffee. Grease, flour and line your pans with parchement paper. Zero sticking issues. I love this one with vanilla butter cream, but I have made it with chocolate. Ganache over that would be impressive.
I also use the Hershey's recipe on the cocoa can. To avoid the sticking issue, just be sure to cool on a rack rather than in the pan. I also use it for my "Death by Chocolate" cake, filled with whipped ganache, covered in chocolate buttercream and THEN chocolate curls!
I made a 3-Layer cake consisting of 2 layers of WASC dark chocolate fudge cake using coffee as my liquid with a center layer of chocolate cheesecake, covered in chocolate amaretto ganache, surrounded by chocolate fudge pirouettes, topped with chocolate covered strawberries. Call the doctor!!! The pic is on page 2 in my gallery.