Wickedly dark and decadent, this cake sports a touch of bourbon inside (but you can substitute brandy or espresso), and either dark chocolate or (if you choose) a halo of white chocolate ganache. The texture of this cake is quite unbelievable: it's moist but light, dense, but lofty. Frankly, I’ve never created a chocolate cake quite this delicious nor as soul-and-heart satisfying. It requires a slow bake to keep its wonderful character intact. These days, I'm serving it with salted caramel sauce, especially on Valentine's Day.