I keep coming back to this recipe for a beautiful chocolate cake that is moist, delicious and somewhat healthy. I first tasted it when it was baked for a cookbook project and I've been making it again and again since.
You can make it neat, which is actually the way I like it best, but you can also top it with a rich chocolate ganache (this is just half cream and half dark chocolate). I chose to frost only the top, to keep it simple and rustic.
The recipe is here in a previous post.