I recently did a post, here http://jeremyskitchen.wordpress.com/2008/02/24/practice-practice-practice/ , on the importance of practicing a recipe over and over until it becomes second nature. I'm putting it in the pastry section because that's what the post is about, however I believe the same applies for breads, cakes, cookies and savoury dishes. Only by repitition can you get to know the intricacies of a recipe. That's when you're able to take a recipe that was someone else's and make it your own.
absolutely fabulous,,,,,,,,, qahtan
But I consider it a trade secret and signiature dessert. Besides, the inside can be made of any type of cake. The outside is too hands-on to be able to accurately describe in a forum posting. I'll post some other recipes to make up for it, though. I promise.
If you want to try incorporating more chocolate into your repetoire, I'd suggest checking out: http://jeremyskitchen.wordpress.com/2008/03/01/chocolate/ as a bit of a primer.