This may be one of the more obtuse questions ever asked on here, but please cut me some slack and I'm not a great baker and I know that being exact counts for a lot. This weekend I made the famous Hershey's Black Magic Chocolate cake. The good news is, the texture was terrific -- really moist, nice crumb. The bad news is, it wasn't very chocolatey. I'm not even a death by chocolate dessert kind of gal, but the flavor was a little flat (and I didn't even use Hershey's cocoa, I used Ghiardelli.) My question is, would the chocolate taste intensify a bit if I used more cocoa next time? It calls for 3/4 cup, I was thinking of using a cup. But then I wonder what that does for the texture? Any thoughts or ideas would be greatly appreciated!