Hey - my friend made this recently and it was amazing! I have to say that I think you run the risk of having a dry cake if you split the mixture though, as much of the appeal is in the denseness of the cake!
I would love it if you could spare the time to please share the recipe and let us know how it goes?!
Omg -this cake is sooooo good! So rich and moist! I made one big cake that I topped with plain whipped cream and a batch of cupcakes that I would have topped with cream but most people wanted them plain...
I made that this week too and had the same problem. I put it in a deepish tin that was only slightly too small, and the mixture just about all fitted in, and it rose up tons in cooking. I was delighted with the cake itself, but I felt that the cream cheese icing/frosting tasted a little bit too plain and could have done with a bit more sugar and perhaps a bit of lemon juice, which you usually get in cream cheese frosting.
I had to cook mine for about 25 mins longer and turn the oven down to 170 from 180 as I guess the smaller tin meant it was a bit deeper in the centre and took a longer time to firm up. It was still beautifully moist in the middle though.