I baked a white chocolate mudcake in a cake tin with straight sides, I wrapped wet paper towels in foil around the tin and put a circle of non-stick paper on top of the batter (all tips I learnt from this site!).
The cake baked evenly and I didn't need to level it but it tapered in at the top, so the top was narrower in width than the bottom of the cake. This made it trickier to ganache because I had to build up the extra thickness with ganache to make the cake sides straight.
Ive posted some photos (but it's a bit hard to see). It was more obvious with the 6 inch cake than the 8 inch cake. The photo with ganache shows it a little more also because the cake on top is upside down and you can see it goes in at the middle.
Can you please help me prevent this from happening next time?