I grew up with my mother making a chocolate cake from the 13^th edition of The Settlement Cookbook. When I was young I learned that making the milk sour with white vinegar was the key. Now I realize that was just part of the equation. I just had the best chocolate cake of my life! It was a three-layer Valrhona Chocolate Cake with layers of frosting, topped with a rich ganache and beautiful decorations in chocolate and gold, served with a decadent vanilla anglaise with specs of vanilla. It is a rich cake, but delicate and light at the same time. The balance of flavors is amazing. I have never baked with Valrhona chocolate, but I somehow feel this chocolate cake, along with the talents of the pastry chef who made it, is the stuff dreams are made of!