Best chocolate cake recipe?!

this one is REALLY moist, and the icing is ganache, so it's the most soft creamy icing you can get.

http://www.bbcgoodfood.com/recipes/3092/…

Looking for the Best, Super Moist, Rich, Dark Chocolate Cake Recipe on the planet here try this
Ingredients
4 egg whites
? cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
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9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
? cup + 1 cup (0.6 + 2.4 dl) whipping cream
Method
1.Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2.Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3.Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
4.Mix with finely ground hazelnuts and cocoa powder.
5.Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
6.Cool the cake.
7.Melt finely chopped dark chocolate over hot water.
8.Beat the egg yolks with 2 oz sugar until white.
9.Heat ? cup whipping cream to the boiling point, and whisk in beaten egg yolks.
10.Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
11.Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
12.Transfer to the cake tin, and place in the refrigerator for several hours.
If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.

Variations
A.For decoration - make chocolate panels to cover around outside of cake. To make chocolate panels: melt 8 oz (250 g) bittersweet chocolate. Spread onto a piece of baking paper. Allow to become mat dry. Mark panels height of cake x 2 inches (5 cm) by scoring with a knife. When set a little more, break off panel pieces and stick onto outside of cake by using a little mousse as a 'glue'. Overlap each piece little. Decorate top with piped mousse, chocolate dipped strawberries, etc. Tie a ribbon around circumference of cake

tss

simple ingredients

Ingredients

Cake - 3? cups cake flour - ? cup unsweetened cocoa (not Dutch process) - 1? teaspoons salt - 2 cups softened butter - 2? cups granulated sugar - 4 large eggs - 1? teaspoons vanilla - 1? cup buttermilk - 2 teaspoons baking soda - 2? teaspoons white vinegar.
Milk chocolate and Ferrero Rocher filling - 15 Ferrero Rochers, crushed - 200g Lindt milk chocolate, finely chopped - 1 tablespoon unsweetened alkalized cocoa powder - 2/3 cup heavy cream
Nutella Ganache - 1 cup Nutella - 1 cup heavy cream



Preheat oven to 200C. Line two round 22cm-diameter layer cake pans with a baking sheet or aluminium foil.
Whisk cake flour, cocoa and salt in a bowl.
Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time, then the vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
Divide batter among pans, place in oven and bake until a cake tester comes out clean, 20 to 25 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment, and cool.
Meanwhile, start on the milk chocolate and Ferrero Rocher filling. Place the Lindt chocolate in a medium bowl with the sifted cocoa powder. In a small saucepan bring the cream to a boil. Once it starts bubbling, pour the hot cream over the chocolate and gently whisk until smooth. Allow the mixture to cool, and add the crushed Ferrero Rochers.
Next, start on the Nutella ganache. Melt the Nutella and cream over low heat, stirring constantly, until smoothly blended. Let it cool.
Spread the milk chocolate and Ferrero Rocher filling over one layer, then put other layer on top. Frost the top and sides with the Nutella ganache, then stand back, and marvel at your heavenly chocolate and hazelnut creation.

Cake Layers

* 2 cup(s) all-purpose flour
* 1 cup(s) unsweetened cocoa
* 1 1/2 teaspoon(s) baking soda
* 1/4 teaspoon(s) salt
* 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
* 1 cup(s) packed brown sugar
* 1 cup(s) granulated sugar
* 3 large eggs
* 2 teaspoon(s) vanilla extract
* 1 1/2 cup(s) low-fat buttermilk

Frosting

* 1/3 cup(s) unsweetened cocoa
* 1/3 cup(s) boiling water
* 1 cup(s) (2 sticks) butter or margarine, softened
* 2 tablespoon(s) confectioners' sugar
* 12 ounce(s) semisweet chocolate, melted and cooled

Directions

1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.
2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.
3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
4. Meanwhile, prepare frosting: In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.

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I tried it IRL and it was really good.