Posted 3/17/2013 10:47:05 PM
I just made this today as a suitable end to our St. Patrick's Day meal. It was a good cake, but I can't say I would rave about it as much as some other reviewers have. Some may find it more "labor intensive" than other desserts they've made, but it really is not difficult at all. My pans are 8 1/2" (oddly enough) so I did not have a problem with any of the batter flowing over. It did puff up to some extent, but that went away before I even took the layers out of the oven. They settled even more after that. I had no problem at all getting the cakes out of the pan after they had cooled ten minutes; that is likely because I prefer to use the method for preparing the pan for baking that I've always used - a thin layer of shortening and a light dusting of flour. I've never had a problem getting a cake out of a pan using that method. Other than that, I made no changes to the recipe so that my review would be based simply on the recipe given. The only bittersweet baking chocolate I found in the store in my area was by Ghiradelli, which is a good chocolate, but I was surprised there was no bittersweet by Baker's or any other supplier. The only change I might make if I ever bake this cake again would be perhaps to try a different liqueur I might like more.