There’s a barrelful of things that make this cake special. It’s easy to make, moist, intensely-flavored, and drop-dead gorgeous.

In short, it’s one of the best cakes I know for both making and eating.

Ease: This cake doesn’t take a whole lot of time. And the only delicate part is melting the chocolate, see Tips.

Moistness: I’ve tasted more than my share of dry chocolate cakes--not this one! Brown sugar and a dash of oil, along with quality cocoa, see below, make sure this cake’s as moist a chocolate cake as you’ve ever tasted.

Flavor: I use un-processed cocoa for a deep chocolate flavor in the cake, and melted chocolate for rich frosting. And, it’s a butter cake! Whipped butter and sugar give it tremendous flavor--in addition to perfect texture and height.

Looks: The looks are elegant, with combed sides, piped rosettes, and chocolate “sails.” The sails are super easy to make--formed right on the bottom of your pan!