Hi, I have a question that might seem a little strange. I'm also an amateur with baking so if this question seems stupid, I apologise. Whenever I've had the best chocolate fudge cakes in restaurants, they've had a kind of texture similar to this: The only way I can explain it is that the texture of the cake is a cross between that of a sponge and mousse/torte... it always has a melt in the mouth quality. But whenever I look up recipes for fudge cake online, the cake tends to be noticeably drier, crumblier and spongier, more like a conventional cake. All the recipes I've done from books tend to have this quality too. How is the kind of texture of the cakes in these pictures achieved? Is it a reduction of flour, less (beating/folding) aeration or something else? Is oven temperature/length of baking a factor? Is there anything I should look out for?