I thought the middle layer was a pickle at first
I see that the middle layer is not sticking perfectly to the to layer. May I suggest using some non-toxic glue next time? I’ve read it’s very effective.
A cake should never be thin enough to see light though it.
How else would you cut it though? I’d say it’s a perfect size.
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Better to have chocolate so dark that not even light can escape it’s surface.
I just use 5% (baker’s percentage) BLACK 4.0 in my recipes.
If you slice off razor thin slivers of jam filled chocolate mudcake covered in buttercream it’s absolutely divine. I ate a quarter of a cake that way once.
This looks absolutely lovely, what sort of cake is it? What is the center layer?
