Can anyone suggest a scratch recipe for a nice durable chocolate cake that has a light texture yet rich chocolate taste? My hubby is complaining that the chocolate cake recipe I currently use is too dense/heavy. I am using Martha Stewart's Dark Chocolate recipe which uses just regular all purpose flour, hot strong coffee and cocoa powder w/ the regular eggs, butter, baking powder, sugar, salt, vanilla etc.

I do have another recipe that calls for sour cream & uses melted bakers chocolate in addition to cocoa powder and uses cake flour instead of all purpose, but that one has a tendency to crumble and not hold up when sliced into. I have also tried a the Hershey's recipe that uses vegetable oil instead of butter but really didn't like the flavour nor the aftertaste I got although it was moist.

Is there perhaps something I can do that would make the 1st recipe above come out lighter in texture? Any insight would be great. Thx in advance.