Ok help me out with my wedding cake!!

Im after the yummiest, richest, moistest chocie cake ever. I tried the one by Anabel Langbein but its not quite heavy/dense enough.

What about a Mississippi Mud Cake? Recipe below:

250g butter, chopped coarsely
200g dark eating chocolate, chopped coarsely
1 1/3 cups (330ml) milk
2 cups (440g) caster sugar
1 teaspoon vanilla extract
1 1/2 cups (225g) plain flour
1/4 cup (35g) self-raising flour
1/4 cup (25g) cocoa
2 eggs

DARK CHOCOLATE GANACHE:
1/3 cup (80ml) cream
200g dark eating chocolate, chopped coarsely

METHOD

CAKE:
1) Preheat oven to 170 degrees C/150 degrees C fan-forced. Grease deep 22cm round cake pan; line base with baking paper.
2) Combine butter, chocolate, milk, sugar and extract in medium saucepan, stir over low heat until mixture is smooth.
3) Cool mixture until barely warm, whisk in sifted dry ingredients and eggs.
4) Pour mixture into pan, bake about 1 1/2 hours.
5) Stand cake 5 minutes before turning onto wire rack to cool.
6) Meanwhile make dark chocolate ganache.
7) Cover cake with ganache.

GANACHE:
Dark chocolate ganache: Bring cream to the boil in small saucepan, remove from heat, add chocolate, stir until smooth, pour over cake. Or, refrigerate ganache for about 30 minutes, then beat with a wooden spoon until smooth, spread over cake. Or, refrigerate ganache until firm, then beat in a small bowl with electric mixer until smooth and thick, spread whipped ganache over cake.

This is the mud cake I use when making wedding cakes :) http://tortenz.wordpress.com/2010/10/02/chocolate-mud-cake/

Dark chocolate is better than milk in it