This cake tasted good, but structurally left something to be desired. The streusel layers in the middle of the cake caused it to delaminate. I also apparently didn’t let it cool in the pan long enough as it tore apart around the pipe as I was trying to get it off the base. Because the top streusel and nut layer didn’t adhere well in the cake, flipping it upside down was not an option....

This cake was fairly easy to assemble since the frosting is poured on while the cake is hot out of the oven. It makes a LOT of cake since it’s baked on a rimmed baking sheet. It has a brownie-like texture and is very chocolatey. It warms up well in the microwave and is the perfect base to a brownie sundae.

This cake was light, soft and very moist. It had excellent flavor. The cakes bake fairly level too. Not too much doming. The chocolate frosting is a bit messy to make in the food processor, but it also comes out fairly light. The frosting is not overly sweet and has good flavor, but it does set up and gets very “stiff”. It’s not a hard frosting. But after a day or so it wants to pull away from the cake, especially as you’re cutting through it....

The cake turned out tastier than I expected. It has a mild chocolate flavor and pairs well with the frosting. Feeling the cakes after they cooled, I thought it was going to be a very dry cake, but I was surprised to find that it’s plenty moist and very dense. I definitely should’ve chilled the frosting after making it so it would have been a little more sturdy to assemble with....