I was wondering what your favorite chocolate cake recipe is ? I've been making the WASC but I'm not crazy about it in the chocolate. I'm not against makine from scratch, but I need a cake recipe for chocolate that is moist, and about to stand up to buttercream frosting and decorating. If you can help I would be very happy !!
Have a great day
Kim 
My absolute favorite is Double Chocolate Layer Cake from Epicurious.com. It is very moist, so I don't think I would use it for carving, but I have used it in tiered cakes without a problem.
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
I have 2 that I love, one is from foodnetwork.com, their Chocolate Ganache Cake, I have used the cake with many different frostings, fondant, decorations, etc. It is very moist and I have stayed away from stacking or carving out of fear it wont survive. The other is The American Test Kitchens baking book, it's their Old-Fashioned Chocolate Layer Cake. This one is still moist, but firmer than the other and I have stacked with it. The recipe for this one is: (Makes 7 cups of batter)
1/4 c. (3/4 oz) cocoa powder
1-3/4 c. (8-3/4 oz) all purpose flour
1-1/2 tsp baking soda
1 tsp salt
1 c buttermilk (room temp)
2 tsp vanilla extract
4 oz unsweetened chocolate, chopped
1/2 c water
1-3/4 c (12-1/4oz) sugar
4 eggs, 2 egg yolks
12 tbsps butter (softened)
Oven 350. prepare pans. Wisk flour, baking soda & salt together. Separately wisk buttermilk & vanillla. Boil water and mix in cocoa powder, stir in unsweetened choc, then 1/2 c sugar, mix until smooth. In large bowl mix eggs on med-high and add remaining sugar & mix until thick & voluminous.(4-8 minutes) Mix in the cooled chocolate mixture. Add butter one piece at a time. Reduce mixer to low add flour alternating with buttermilk. Pour in pans bake 25-30min if using 2 -9" pans.
I hope this helps.
My absolute favorite is Double Chocolate Layer Cake from Epicurious.com. It is very moist, so I don't think I would use it for carving, but I have used it in tiered cakes without a problem.
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
I 2nd this recipe!
I haven't had any issues with the WASC choc. falling apart. I use Betty Crocker Dark Choc. mix. I also sub. coffee for the water, and 1/4 cup Hershey's Special Dark cocoa powder for 1/4 cup flour (when using 2 boxes mix). If you need it to be firmer, try a little less liquid and a few ounces of melted & cooled chocolate, that will make it firm enough to carve.
For a scratch recipe, I LOVE Dorie Greenspan's Devil's Food Cake, I make it with Shaffren Berger chocolate, so it's gets expensive, but yummmmm.
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