For me, usually no coffee. Coffee in chocolate doesn’t enhance the chocolate flavor. Rather, it tastes like chocolate and coffee (which I can enjoy, too.) I’m no longer crazy about moistness. I think even if you perfectly cook a cake, it’s not dry, but people aren’t used to the texture these days, so they consider it dry. Especially if you use chocolate instead of cocoa powder, the texture can be unfamiliar.
My favorite is from an old classic: RLB’s Cake Bible. The frosting is made with egg whites and the recipe is also in the same book.
