yeah, that looks a little off. The only way to know for sure if its baked through is to torte it. But the edges do look a bit overbaked. Did you bake it at no more than 325? Also, there's no need to wait to the last minute to bake a cake. You can bake at least 2 weeks in advance and freeze.
this is the recipe i followed http://www.sainsburysmagazine.co.uk/recipes/item/two-tier-chocolate-cake im using a fan oven, and my tins were 6inch and 8inch and i baked each tier for an extra 5 mins
AYeah that cake doesn't look quite right and like leah mentioned you can bake and freeze your cakes ahead of time believe it our not a frozen cake comes out very moist. Just bake your cake let cool a bit in the pan level in pan than turn out on a cakeboard same size as cake than wrap a few times in cling wrap and put in freezer. As far as this cake goes its like leah said only way to make sure its done is to torte.
AWell its now up to you you can either fill and ice these cakes or start all over again. You really need to use a separate oven thermometer to test to make sure the temperature isn't off... I've read on here that you would be surprised how many ovens are off quite a bit
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