Sometimes time can be the best healer.
A year ago, I tried making the famous Sacher torte for my mother’s birthday. It’s a dense chocolate cake with apricot filling that hails from Vienna. I did tons of research and worked much harder than usual to get the cake just right.
Epic fail, everyone. The glaze was clumpy and the cake was just way too dry. It was so not worth all that time and effort. Luckily, time passed and I decided I wanted to try again, but this time I did it on my terms. That means the cake became a brownie and the glaze was a much simpler version of the process that did me in a year ago.