I made my sour cream chocolate cake with a ganache frosting for Christmas for the first time ever and it was delicious and looked great. My complaint is that though the layers seemed to rise appropriately (although a little crooked - I think my stove rack must not be exactly level in the middle), when they cooled they weren’t as thick in the middle as they were on the edges. They did appear to be cooked completely.
Why does this happen? Might the oven temperature have been a bit too low? Seems I saw the answer either on the forum or in TCB, but now I can’t find it again.