I personally think different ovens and different pans make a huge
difference. My mother made a wesson oil chocolate cake and always
refrigerated it. It was the best. I have tried making it numerous times
in my oven different pans-it is never the same as hers was though I
follow the same recipe.

PBS America's Test Kitchen made an interesting torte this weekend.
Bittersweet choc (America voted for Hershey as the best apparently) and
unsalted butter melted over boiling water, with ground almonds added,
also added expresso (sub:ground instant coffee) and more eggs than I
have ever used in one recipe processed for a long time till they gained
volume and lightened in color. Low amount of sugar, and vanilla of
course.