I made chow's christmas coconut cake, and the texture was/is the ideal that I now hold all cakes up to. I have a feeling that it has a little to do with the all-purpose flour, and the butter vs. oil. I'd like to make a chocolate cake with the same type of crumb. I've made RLB's "Perfect All American Chocolate Butter Cake" and it ended up powdery. Not the dense, moist crumb that I'm looking for. I don't know if there is a better way to describe this properly, but I'd like it to be as glorious in texture as the coconut cake is, regardless of what a pain it is to assemble (the coconut cake requires 4 different vessels, 1 for the butter mixture, 1 for the whipped egg whites, 1 for the dry ingredients, and 1 for the coconut milk and cream). I've been drowning in recipes trying to figure out what looks like the best bet, but I'm still not sure what the heck I'm doing.