Yesterday I made this cake for my husband's birthday. It was my second try with this recipe and was better than the first. I used Merkens choc., KAF 8" pans with cake strips, and doubled the ganache recipe. The cake looked and tasted great. BIG learning for me: My eyes nearly popped out of my head when I saw the ganache whip up this time VS last time. It was beautiful, but I got distracted and let the mixer run too long. The ganache went from thick, smooth, and glossy to grainy looking and lower in volume. I think it "broke" similar to a overcooked hollandaise sauce. Is that even possible? I used it anyway, no one knew the difference, and it tasted great. I still have a few tweakes to make to my techniques but progress made. I'm obsessed by this cake!!! Yes, whipping too long will result in a flatter ganache. Just like egg whites, you can definitely take it too far. I'm so glad you are enjoying the recipe though. ~ MaryJane

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