With most other kinds of cakes, I would pierce and moisten with some kind of sugar syrup like citrus. Any suggestions for saving this cake, or for a flavor that wont totally clash?
I was going to put a caramel glaze on it, now I'm not so sure if I'll be serving it at all. To clarify, it's not burnt, just overdone (I baked for correct time, but left it on convection by mistake). Thanks for any suggestions!