I read this blog last night and then I made this cake. I subbed half of the cocoa powder with black cocoa, and I added a bit more butter because of the black cocoa. It still came out a bit dry. The middle is perfect and the chocolate flavor is so good. How much extra fat do I use when using black cocoa? I give the recipe 5 stars. I feel it was tweaking to the recipe that made it dry. As always thanks for great recipes. Laurie, I'm not sure it was the black cocoa making the loaf dry; it sounds like it might have been either over-baked, of flour-heavy? If you don't weigh your flour when baking, make sure you measure using the "sprinkle and sweep" method. Also, take the bread out while the very center, on top, still looks a bit wet; a toothpick inserted into the center should come out dry, but barely. If you have an instant-read thermometer, go by the interior temps quoted in the blog, OK? Hope you try it again, with better results - PJH

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