Serious Eats - seriouseats.com

that cakes good but I have a killer icing! you take a container of heavy whipping cream heat it, stir a lot or it will burn add a bag of chocolate chips to it till melted. then you freeze it stiring it a little every 10 minutes. after about an hour take it out and beat it till it thickens, it may take awhile. it is the most incredible icing ever. taste like homemade chocolate mouse!
you must refrigerate the cake because of the cream icing but it will be remembered forever! that good

Google Nigella Lawson's chocolate Guinness cake. It's awesome, with cream cheese frosting. It's by far my go-to chocolate cake.

There's a wonderfully rich chocolate cake from Dorie Greenspan's Paris Sweets. It's pretty dense, so if you're looking for fluffy, this ain't it.

Grandmother's Creamy Chocolate Cake/Gateau au Chocolat Grand-Mere

2 sticks unsalted butter, cut into 16 pieces
8 oz. bittersweet chocolate, finely chopped
3/4 cup sugar
4 large eggs, at room temp.
1/4 cup all-purpose flour
Whipped cream, creme fraiche

1. Center a rack in the oven and preheat to 300. Butter an 8-inch square pan and line it with alumninum foil. Have ready a larger pan that can hold the cake pan and water (to make a bain-marie).
2. Put the butter in a heavy medium saucepan, then add the chocolate and the sugar. Place the pan over medium-low heat and, stirring almost constantly, heat until the butter, chocolate, and sugar are melted and well belnded. Remove the pan from the heat and set it on the counter for 3 mintues.
3. One by one, stir the eggs into the chocolate mixture, using a whisk. Sift the flour over the misture and stir it in as well. Rap the saucepan on the counter to deflate any air bubbles and pour the batter into the prepared pan.
4. Put the cake pan into the larger pan, fill the larger pan with enough hot water to come halfway up the sides of the cake pan, and slip the setup into the oven. Bake for 35-40 minutes, or until the cake is set on top and a knife inserted in the cneter comes out streaky but not wet. Lift the cake pan out of the water bath and place it on a rack to cool to room temperature. Chill the cake for at least 1 hour before unmolding.
5. When the cake is cold, gently turn it over onto a serving platter, lift off the pan, and carefully remove the foil. The cake is meant to be served upside down, with its sleeeker side facing the world. If you'd like, it can be served cold or at room temperature with a schoop of whipped cream, creme fraiche, or ice cream.