Chocolate cake in a bread pan.

I didn't have a cake pan so I substituted. It definitely overloaded but the cake itself was good! Here is the recipe from [https://addapinch.com/the-best-chocolate-cake-recipe-ever/](https://addapinch.com/the-best-chocolate-cake-recipe-ever/) 2 cups all-purpose flour 2 cups sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon espresso powder 1 cup milk 1/2 cup oil – you can use vegetable, canola or melted coconut oil 2 eggs vanilla extract 1 cup boiling water Step-by-Step Instructions Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Whisk dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Mix in wet ingredients. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. Bake. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Not sure what to call it...

Bottom layer is a brownie, then raspberry mousse, topped with ruby raspberry ganache, chocolate ganache, candied almond slices, and mascarpone whipped cream.

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I used KAB recipes for both layers.

Thoughts

It wasn’t until too late that I’d realized what I’d done…

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Fix lopsided bread?

How do I fix this lopsidedness? It's an ATK recipe, and I bake it more towards the front of the oven on a stone, with a water tray. I've started scoring it but it always seems to tear 🤷‍♂️