I appreciate any advice you can offer…I made the Devil’s Food Cake for RHC last evening: 1.5X batter amount, no change in baking soda, 7” round pans w/cake circles (3 pans with some left over batter). When they were “almost done”, I left it in for 5 minutes more, but when I went to take them out they were pulled away from the sides by about 1/8”. Of course the domes flattened out on cooling and the cake shrunk by about 1/4-3/8” around. After cooling a little piece fell off and I tried it…it seemed fairly dry…“like give me a glass of milk” dry. I followed the directions to a T (have the updated version), covered the chocolate, etc…
Is this normal? Did I overbake by a lot? Will the flavor be balanced out with the cherries and ganache? Should I start all over or try a different recipe (if so, which would you recommend)? This is my first paying order and I don’t want to mess it up.
Thank you so much for any advice you can offer!