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 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

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.