I'm not sure if "chocolate cake" describes this cake very well. I made it for a birthday party; my mother's friend was turning 40 years old yesterday. I have a confession to make: I'm not a big fan of dark chocolate. I know, I know. Fine dark chocolate is, according to everyone who enjoys food, something you have to like. But it's simply too bitter for me on it's own, I actually prefer good quality milk chocolate. However, I love using dark chocolate when I'm baking. I wanted to bake something that was not too sweet, because most adults don't like things that are extremely sweet. But this cake wasn't as bitter as I thought it would be. It was really rich and had a fudge-like texture. Also, I used expensive Lindt chocolate, and it made a big difference. Baker's chocolate doesn't usually taste that good in cakes!
This is the recipe.
I didn't have 10 inch cake pans and I shouldn't have used smaller pans because the cake didn't cook perfectly well. If you have smaller pans, just divide the batter and use 3 pans instead of 2. The cake rises a lot, so don't worry about the amount of batter in the pans. Also, I followed someone's advice; I spread a thin layer of sugarless raspberry preserves between the cake layers. I personally liked it, but I think some people would have prefered if the cake was only chocolate flavored.