I recently made a 8inch 3 tier chocolate cake. It was sandwiched with the chocolate buttercream and also decorated on the outside with the same buttercream then decorated with lots of different chocolates as it was a chocolate overload cake. A few days later I spoke to the customer and she said she was really pleased with it and it was beautifully decorated and baked perfectly the only thing was that it was too rich and also didn’t need as many chocolate decorations on the outside ( this I was a bit confused with as she ordered a chocolate overload!) My question is is there anything I can do to reduce the richness of the cakes? And has anyone else had this feedback before?