Anyone who knows me knows I despise the word "moist." Its only justifiable use---the only time I don't choke on the icky syllables---is to describe cake. And a wedge of Kaos Pizzeria's four-layer chocolate cake is the best reason I can think to utter the word. The huge dessert, which is made by Vollmer's Bakery [2] in Park Hill, is so dark with chocolate that it's nearly black, but the taste is deceptively light. Most chocolate cakes are so dense they require a creamy scoop of ice cream to temper the sweetness, but this version is best au naturel. The baked good is spongy and moist---and positively delicious. Tip: At $8, the hefty slice is pricey, but not when you figure in the fact that it can serve three. 1439 S. Pearl St., 303-733-5267