dandelion56602, I've only made the WASC once but I'd say it's in the ballpark as far as comparable density to the SCW cake. The SCW cake is dense, but it is still 100% cake, it is nothing like a thick, chewy (or even the dry kind) brownie. I think he calls it Fudge Brownie cake because it's deep, dark and moist like a brownie. It's not light and fluffy, but when you bite into it, it's cake decadence, not like you are eating the wrong dessert. But I am sure that density is a matter of preference and I know there are some for whom the cake is just "too rich."
If you are torting your cakes then achieving 4" should be no problem - check out the cakes in my gallery that I mentioned on p1 of the thread, all are amply tall and from a single recipe of the SCW cake, they're torted for 4 layers of cake/3 filling so naturally that jacks up the height.
It bakes well for cupcakes too but it bakes them to liner height - I mean you get a little puff but it is definitely not a doming cupcake recipe. That is a plus for some, a minus for others.
I can't get enough of it. I hoard the leftovers. But I AM a chocoholic, if you are not, then of course a lighter recipe might still be a better option (I can't believe I just said that
Cut the recipe in half and give it a whack!