Red velvet is not going to vary much. It's a buttermilk-flavored cake that is more about red color and damp crumb (because it's oil-based) than a real discernible flavor outside of that buttermilk and vinegar tang. As it is now, it contains a negligible amount of cocoa powder.
Everyone here knows I pretty much hate red velvet, so I think if you want a more chocolatey cake, just make a devil's food cake and forget RVC.
Or make this:

http://www.seriouseats.com/recipes/2...ke-recipe.html

Or this:
http://www.gilttaste.com/stories/2292-the-original-red-wine-velvet-cake-recipe

Last edited by Saria; 04-09-2012 at 11:23 PM.