Now if you are going to name your cake this, you had better make sure all you i's are dotted and your t's are crossed (well maybe not the i's since there are none in the title). I'm not sure that I would call this the world's best. It was tasty but I would have liked if the cake was a tad bit moister. The recipe said that the chocolate ganache was optional. In my mind that excludes you right away from being the world's best. Come on when is chocolate ganache optional?? It also suggested espresso cinnamon mascarpone cream. That would have been nice but I didn't have any mascarpone so I went without the cream. I don't think that would have changed my opinion anyway. World's Best Chocolate Cake ( NY Times ) I followed the recipe straight up (shocking I know!) I did not have self-rising flour so I used the 1 3/4 c +1T flour and 2 3/4 t baking powder). I don't think that made the cake any drier because it looks exactly like the picture on the web...