Chocolate cake, I need your recipes for super rich, super moist chocolate cake

Here is a rich chocolate cake that my brother in law claims to be awesome. He is a baker so i am hoping he is right. Too Rich Chocolate Cake Recipe 1 cup unsalted butter, melted 1 cup dark chcolate, broken 3/4 cup superfine sugar 1 cup Hot espresso coffee or strong instant coffee 3/4 cup Self raising flour 2 Tb Cocoa powder 2 tsp Vanilla 2 eggs Oven Temp~ 375° Baking Time~ 35 Min. Pan Type~ 9 inch cake pan Preheat oven, Spray the pan with non-stick vegetable spray. Mix the butter, sugar, chocolate and coffee in a food processor until well blended: the sugar should be dissolved, the chocolate well melted, but it doesn't matter if there are still some solid chocolate pieces. Add the flour, cocoa powder, vanilla and eggs, and process until smooth. Put into prepared cake pan, and bake until done. Serve frugally, it is very rich. If you are serving it as a dessert, its richness should be lightened with a fruit sauce. Maybe served with orange or other flavor sorbet

Except for some commercially produced mixes, baking in the microwave doesn't work well. These are the two easy and delicious recipes that always go back to. Mom's Chocolate Cake 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 3 eggs 1 cup milk 3 teaspoons cider vinegar added to the milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. FROSTING 1/2 cup (1 stick) butter 2/3 cup Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. Texas Sheet cake Ingredients: 1 cup butter 1 cup water 1/4 cup cocoa 2 cups sugar 2 cups flour 1/8 teaspoon salt 2 eggs 1 teaspoon baking soda 1/2 cup sour cream 1 teaspoon vanilla Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan or cookie sheet. Bake at 350° for 20 minutes. Frosting 1/2 cup butter 1/4 cup cocoa 1/4 cup plus 2 tablespoons milk 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted) 1/2 teaspoon vanilla 1/2 cup chopped pecans Combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the warm sheet cake then sprinkle with chopped pecans. Let cool completely before serving.