I can't believe the very last comment I read addressed my issue - I have made this incredibly delicious cake twice, and both times mine sank a good deal in the middle after turning it out. I was surprised to see only one other person had a similar result. I will double check my thermometer as suggested, but am wondering if my 5280' altitude may be a factor as well? Or???? Nonetheless, I can tell you that adding enough ganache to even out the top isn't the worst fix in the world - only that you may have to fight for the middle with it's extra inch or so of lovely, yummy, addictive ganache! Thanks for the really delicious recipe!

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