I am trying to perfect a non-mousse chocolate cake recipe that, for me, will be the ideal. The filling and icing will be a bittersweet chocolate ganache but I can't seem to find the right texture for the cake itself: a FIRM, DENSE, very dark, not overly moist, intensely chocolate cake. I've experimented with cocoa-based cakes (not intensely chocolate enough); cakes made with cake flour and either sour cream or buttermilk (too soft and crumbly): cakes risen with beaten egg whites (not dense enough). Would appreciate any and all suggestions for the texture I'm seeking.