Successful chocolate and back to work
I think I've got the 6 inch chocolate cake down. Rather than normal icing I had some ganache I'd made week before last that was too thin. It had been in the refrigerator and I let it sit out while the cake baked and cooled and it was the perfect consistency and outstanding flavor. The baker's espresso I have lent just the right depth to the cake flavor too.
The richness is OK in such small pieces.