All from scratch people. I was skeptical because it took soooo much longer than using a mix but the moment I licked the batter from the rubber thingy I knew it would be worth it. The batter was so silky smooth and tasty. Now I have to distribute this thing to anyone who will eat it besides me. You know, as far as accomplishments are concerned, for example, my sister who will be running a marathon soon – eating this cake is a lot like running a marathon cause you can’t walk for a few days afterwards.
A few more detells about the cake, for the rum syrup I used actual rum cause I like that nasty alcoholy expensive pastry taste – like those expensive pastries you get from the bakery in salt lake at 100S and 300E? Somewhere around there. But I couldn’t really taste it so maybe I’ll add more next time. Also, I like the fluffy chocolate ganache stuff between the cake layers so I made plenty of it. I also used mostly milk chocolate but it’s still a little bit on the bitter side. Still good though. And still life-altering.