Following my "cakes need to ripen" theory, I made this the night before I was planning on serving it. This was a simple simple cake to make. The only substitution I made was to use some yogurt in place of the sour cream because it's what I had. I made sure I was using the correct size pan - I read about some issues that people were having. I didn't put the loaf pan on top of a sheet pan as Dorie recommends. I never do, and things still seem to bake just fine. After 45 minutes I covered the pan so that it wouldn't over brown. At 60 minutes, it was done. I let it cool in the pan for about 10 minutes and then turned it out to cool completely.
The cake sliced into thirds pretty easily. Not evenly, but that was cutter error. I planned on filling the cake with jam, but I decided against the frosting. It was a good decision. Instead of turning the cake over to make a smoother surface for frosting, I just kept it right side up. The only part of the recipe that didn't work well for me was boiling the jam. I didn't end up seeing the need. The warm jam ended up running off the cake onto the plate. Ah well. I used my home-made mixed berry jam to fill the cake. 1/3 of jam didn't seem like enough for the whole thing. I ended up using 1 cup total to fill the cake. Again, good choice. Better, I think, if I hadn't boiled it.
Very drippy jam.
Once it was assembled, I sprinkled the top with powdered sugar. This cake was not a show stopper. But what it lacked in pretty, it made up for in taste. This is an excellent cake. It was rich and moist with an excellent chocolate flavor. We thought about other ways to serve the cake, and all sounded delicious. It is definitely on our keeper list.
Cleaned up plate and powdered sugar hide a multitude of sins.
Thank you Amy of Amy Ruth Bakes for this great choice.