No, but I don’t for the other cakes, either. Do you think this would help?
That’s the purpose behind using it. Having more, but smaller, crystals of sugar creates more, but smaller, air pockets in the batter. The action of the baking soda and baking powder feeds carbon dioxide into those existing air pockets. All things being equal, the more air pockets you have, the finer the crumb.
The finer crumb of the chocolate cake is probably a direct result of being denser; the cake doesn’t rise as much as the yellow cake. Rose’s pound cake also has a much finer crumb than the yellow cake, but, again, it’s relatively dense.