think liz.

So cake number two HAD to be chocolate! I made the variation with the rasberry filling and it was delicious. And the leftovers got better each day.

The road to delicious was a little rocky though. First of all I learned never to use all of the batter in pans that are too small. The recipe calls for 10″ pans; I had 9″. This resulted in an overflow to the bottom of my oven. Bummer. The cake still turned out fine. Following some of Smitten Kitchen’s cake tips, I froze the two layers before I sliced them in half. This made slicing the layers nearly impossible. Next time I’ll cool, slice and THEN freeze.

Turns out ganache covered all of my cake sins but I ended up needing the whole batch of ganache instead of the half called for if you make rasberry filling.

I learned a lot from this cake experience and I’ll be trying again soon! Hopefully the next one will go a little smoother…

Recipe for Double Chocolate Layer Cake

Related posts:

1. Car Bomb Cupcakes (chocolate whiskey and beer cupcakes)
2. Tiramisu Cake
3. Chocolate-Cinnamon Bundt Cake with Mocha Icing
4. Jam Crumb Cake
5. Cherry Upside Down Cake