I have just made the Lorraine Pascale 'don't give a damn' chocolate cake for DH's birthday tomorrow. It seemed ok when I took the sponges out of the oven but I went back a few mins later and they were flat as flat can be. In a panic, I wodged them together with several inches of frosting but now realise I probably should have tried a bit out of the middle to see what it tasted like. It needs not to be too awful because the in-laws are coming for tea.
If a cake sinks (really sinks) will it still taste good and cakey or will it be a dense horrible mess?