Anyway, the thin battered cake was AWESOME. ( 'That Chcoclate Cake' from Scharffenberger and Steinberg: Essence of Chocolate cookbook)
The cake was very moist and tender. So my question is... does Runny batter make a better cake or did I just get lucky with this one? And which do you prefer to use, thick or thin?
ps I topped the cake with orange & dark chocolate ganache I whipped 2/3 of it and spread it over the cake and between layers, and left the other 1/3 runny and drizzled it over the top and ran down the sides. If you have never tried chocolate and orange, go for it... it's yummy.