I made this for Easter and everybody raved about the taste (I did add the ganache) and tossed fresh recipes into the hole in the middle. It isn’t overflow since I didn’t put all the batter into the pan. The only thing I’d recommend is to wait until the cake is fully cooled before removing it from the pan. I followed the directions and almost ruined the cake in trying to remove it when warm. It wouldn’t come out of the pan and the top was caved in on one side when I flipped it back over. I was able to patch and cover the flawed area with ganache but waited until the cake was fully cooled (and then ran a knife down the edge to loosen sides before trying to remove cake again (and I had used cooking spray on pan before cooking). Aside from this minor snag, the cake was delicious - fudgy and rich contrasted by the lightness of the fluffy raspberry cheesecake filling. People asked for the recipe and I gave full credit to the source. Thanks for a great dessert. Will make again.
I made this for Easter and everybody raved about the taste (I did add the ganache) and tossed fresh recipes into the hole in the middle. It isn’t overflow since I didn’t put all the batter into the pan. The only thing I’d recommend is to wait until the cake is fully cooled before removing it from the pan. I followed the directions and almost ruined the cake in trying to remove it when warm. It wouldn’t come out of the pan and the top was caved in on one side when I flipped it back over. I was able to patch and cover the flawed area with ganache but waited until the cake was fully cooled (and then ran a knife down the edge to loosen sides before trying to remove cake again (and I had used cooking spray on pan before cooking). Aside from this minor snag, the cake was delicious - fudgy and rich contrasted by the lightness of the fluffy raspberry cheesecake filling. People asked for the recipe and I gave full credit to the source. Thanks for a great dessert. Will make again.