Thank you for your help. I did weigh all the ingredients vs. measuring them. I used cake flour. I didn’t cover the chocolate mixture when it cooled. I am going to make another test today. In reading other posts some suggestions were to use all-purpose flour instead of cake flour. I will try using all-purpose, covering the chocolate and beating it longer. I watched the cake very carefully last time to avoid over baking. The crumb was very moist so I doubt that was the issue. My biggest concern is that the cake will fall apart when cut at the reception. Unfortunately for me, I have yet to find a chocolate cake recipe that I can make well consistently. I’m thinking it’s me and not the cake.