|Puffed up right out of the oven...|
|Collapsed as it cooled|
|Interior surface after cutting the layers|
It has a lot of chocolate - 12 oz. in the ganache alone. This recipe needs a lot of time, with chilling the cake, cooling the ganache until it is the right consistency, and then chilling the assembled cake. It's a good thing the directions call for the cake to chill before you cut it - it was challenging to cut in three equal layers, but the chilling firms it up and makes that easier. It really was like a brownie in texture. The ganache could maybe be a bit stronger in coffee flavor to make it truly mocha.