I had to make this cake twice, since my first attempt wasn't entirely successful: the cake browned too much on the sides, sank and cracked. This gave me the opportunity to taste it before serving - the filling tasted great, but the taste of coco powder in the crust was a bit overpowering. For my second cake, I added half of coco powder, which tasted much better (still very chocolaty). To improve the looks of my second cake, I bought stove thermometer, which reviled that the temperature inside the stove was 25 degrees higher than it was saying, so I baked on 285 (exactly 300 inside). I also used water bath, first wrapping spring form in turkey baking bag and then placing it in the foil 10-inch tray and then pouring warm water in the baking tray. It turned out perfectly smooth and white the second time!
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I had to make this cake twice, since my first attempt wasn't entirely successful: the cake...