I've never really made cake before. I mean... I have, but not a layered cake, which is really what a real cake is.
Hannah helped me with mixing the frosting.
One thing about this recipe is that you should follow the directions about putting paper on the bottom of the pan before cooking. I didn't and the cake is so soft I had to insert two needles (attached to each other with string) around the sides of the pan and cut the cake away from the pan.
Did I mention how soft the cake is? You have to freeze it just to be able to work with it, as mentioned in the recipe.
Make sure to let the chocolate glaze cool, it helped with the thick dripping effect.
I'd also recommend keeping it in the fridge before slicing, otherwise you'll just mash the cake down.
This cake is found on my favorite food blog Smitten Kitchen