Purple Chocolate Layered Cake
Common Mistakes to Avoid
Here are some of the common issues that can ruin a cake. Overbaking the layers means the layers will dry out. You really want to check at the 28-minute mark, and if you see a toothpick that has some moist crumbs, that is a sign to remove the layers.
Icing that has grit is a result of NOT straining the blueberry puree- to create the icing without grit, you will need to strain it twice.
You will need to chill the cake BEFORE you add ganache to it. If you don’t, the ganache will run. You also want to have the cake in the fridge for about 30 minutes after you icing it to allow the icing to chill.
The batter will either not rise evenly or it will curdle if you have cold ingredients. Make sure to have ALL of your ingredients at room temperature BEFORE you start the recipe.
Your cake will be tough if you over mix. You want to stop as soon as you don’t see dry flour anymore.
Do not add ganache that is still hot or it will melt your icing. Let the ganache cool to a warm, pourable state.
