I made half of the cake recipe and baked it in a springform pan, to make it easy to remove and hopefully easier for us to finish! The cake baked up nicely and came out of the pan with no problems. When I started to cut it in half, though, it broke up into a bunch of pieces. Waah!
Since I haven’t mastered the art of taking photos of the baking/cooking process (sticky hands and all), I don’t have any to send in for cake wreck of the month. But being a trooper, I just puzzle-pieced the cake together and frosted it over – it’s always great when you can slap some frosting on it and hide all your mistakes.
After all the drama, I realized I had forgotten to put the chocolate inside, and since the edges were pretty unsightly anyway, I had the bright idea to use it to cover them up. Isn’t this how all great recipes are created?
No matter – it was still delicious and was enjoyed by all. The cake was tender and had fabulous flavor. My liquor of choice this time was Kahlua, which I really enjoyed, and I think all the suggested flavors would be great. Next time I would make more of the espresso syrup to give even more of the espresso/liquor flavor to the layers. And maybe just bite the bullet and make the whole cake!