Has anyone tested this recipe at high altitude? Any recommendations for adjustments?
Standard adjustments (reduce leavening+sugar, increase flour+liquid) don't usually work well on items that get their most of their rise from whipped egg white and I usual avoid such recipes. But this looks too good not to try.

This recipe is fantastic and everyone I've served it to loves it! The cake has such a nice light texture that allows the whole to not be too rich despite the decadent toppings. I like it with more cream on top, so I usually double the amount of cream topping.

Love this recipe! The sweetened condensed milk/coffee syrup is amazing - I may have made it on its own and used it as coffee creamer before 😁
I have also used gluten free flour and the cake still turns out great!

This is a delightful cake. The cake itself, to me, is kind of “meh” all by itself. It makes me think of a red velvet cake with added Chinese five-spice. But with the sauce and the whipped cream drizzled on top, oh my goodness—now this is a cake. I’ve been heating the cake up in the microwave and adding the toppings straight from the fridge. I savor every bite.
I halved the recipe with no problems. I wouldn’t recommend halving the whipped cream. It’s a dream.