Also, how could I make it more moist? Do I use more oil/some yogurt?

Hmm, it's interesting that you think this needs to be more moist. I've found the recipe to be relatively moist when I made it myself, but it might be because I underbaked it by several minutes and let it set naturally overnight. Typically oil-based cakes tend to be more moist than butter based ones, but maybe try substituting a little more oil for some of the water, or even runny buttermilk or whey if you have some on hand.

Hmm, it's interesting that you think this needs to be more moist. I've found the recipe to be relatively moist when I made it myself, but it might be because I underbaked it by several minutes and let it set naturally overnight. Typically oil-based cakes tend to be more moist than butter based ones, but maybe try substituting a little more oil for some of the water, or even runny buttermilk or whey if you have some on hand.

Before you tinker with/fix this cake recipe, can you figure out why the one you made tasted dry/not moist enough? Oven temp? over-beating? If you still want to tinker, I would stay away from oil. Don't know enough about yogurt. One sure-fire way to make cake (and bread) stay moist is to mix in some mashed potatoes. They add body and moisture without changing flavor. Use about 1/4 to 1/2 cup first time and see how it goes. (Ratio based on this recipe which has about 2x the flour of amazon cake - http://www.starchefs.com/chocolate_lovers/2002/html/may/recipe_01.shtml)