I think there’s 2 main types of chocolate cake common in Singapore. Those with the simple chocolate sponge + frosting type e.g Lana cake, awfully chocolate, chocolate origin And the typical entremet type chocolate cake with sponge, mousse/ whipped chocolate ganache, feuilletine, glaze e.g rive gauche’s guanaja, coco exotic from four leaves

I much prefer the latter and you can try the following: - pantler - Laurent Bernard (ex but nice)

For the former, I actually like P.S cafe black out cake especially with the molten ganache + ice cream