Thank you so much for trying my recipe, Tania! I’m so glad it was such a hit! 🙂

Hi Cheryl! I’m so sorry for the confusion. Thank you for catching this. I will update the recipe to include steps to prepare the pans. I also added notes for the 9 inch pans in the notes section below. 🙂

Hi Melissa! We actually provide instructions on how to make the cheesecake in advance in the recipe notes 😊

That would work just fine. 🙂

Hi Sue! I use a clean knife, cleaning between each slice and just press straight down on the knife. Don’t saw it back and forth. 🙂

Hi Helen! I think that the way to do that would probably be to half your recipes. I haven’t personally tried this, but I believe this would make your layers slightly thinner so be sure to keep an eye on your cake and cheesecake as they bake because the bake time will likely be different. 🙂

I would like to make this in a 6″ cake/cheesecake. How would I change the ingredients? Thanks.

I’m so sorry to hear this happened! Did you over-mix the batter? Is your oven running hot? It sounds like the cake may have just been potentially over-mixed or over-baked.

I’m so glad it was such a hit, Jensen! 🙂

This cake was amazing! I made it for my son’s birthday and I hardly have any left! Your instructions are so detailed and helpful which made it easy to execute successfully! Will definitely be making this cake again!

I’m so glad it’s been such a hit, Donna! 🙂

Amazing! My family loved it! The chocolate cake is perfect!

You’re right it was not needed! I made this cake for my wedding and it came out perfectly! I added a tsp of almond extract to the frosting and used a chocolate simple syrup on the cakes, it was exquisite! Such a good recipe I highly recommend it:)

Hi Dallas! We haven’t found that to be necessary here.🙂

I’m glad you ultimately enjoyed it, Tabitha! The batter should be more on the “liquid-y” side. If it’s crumbling, it may not have been cooled enough when removing from the pan or potentially not baked enough. 🙁