I tried this over the Easter weekend. I found it rather dry. I did not let it set the full 10 minutes and reduced the bake time since I used an 8" square pan. While not terrible, I think I'd like to try it again substituting either coconut oil or olive oil for part or all of the butter. I tend to think cakes made with butter wind up a bit dry anyway (excluding gooey butter cakes). I'm curious if anyone else has tried substituting oil in this recipe. It did pair nicely with the dark chocolate ganache that I glazed it with and the salted beer caramel sauce I drizzled over that.

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