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Chocolate Layer Cake Recipe

Chocolate Layer Cake

Recipe courtesy Ron Ben-Israel for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on May 19, 2013

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    My response to JEM24 is: what brand or quality of chocolate did you use in the recipe? If you use an inferior or poor/low quality chocolate, you will get that icky after-taste. Always use as good a quality of chocolate as your budget will allow. It makes all the difference in the world. Hope that helps!

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  • on May 17, 2013

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    MOIST!!!!!! I also used Ghirardelli in addition to the cocoa!!! AWESOME

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  • on May 15, 2013

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    Completely amazing chocolate cake!! I made for our mother's day party, everyone loved it -- I used Ghirardelli chocolate for my recipe. Unbelievably yummy!!

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  • on May 12, 2013

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    So good! I used fondant on top of the ganache for a themed cake - it worked great!

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  • on March 10, 2013

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    This cake was awesome. The only thing I did different was with the bark. I melted the different chocolates but made a melted crayon affect on the cake. It was gorgeous. There wasn't a slice left!

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  • on February 22, 2013

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    Made this cake for a friends birthday party. Everyone thought it was the best chocolate cake they had ever eaten and loved the elegance of the chocolate bark. Learned a lot while making it and I think it will be easier next time. I understand the comments regarding the bark, but the bark is what gives it that extra elegance. I also like the idea of using espresso. I think I will try that the next time I make it.

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  • on February 16, 2013

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    LOVE this recipe! I have made it three times and it turns out perfectly. I call it my pantry-cleaner-outter, because it takes so much of everything! haha But it's worth it.

    The only thing I haven't done the last two times I've made this is making the bark. It's only a decorative thing because most people who have eaten a slice of this rich, sweet cake, don't really want to finish it off with a slab of even more chocolate. It's more aesthetics than anything and it's pretty expensive for all that chocolate...not to mention a lot of work.

    I have a really excellent recipe for chocolate mousse that I usually use with cupcakes but I used the chocolate mousse between the layers and the ganache to cover the cake and it's delicious!

    I have also halved the recipe and made it in two 8-inch pans and it's turned out fine. Better for smaller groups, as the main recipe feeds probably 16-20 people.

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  • on January 19, 2013

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    I have been baking a long time and get rave reviews. This is without a doubt the best tasting chocolate cake I have ever made. Follow the directions to a tee, came out perfect. Will probably be my go to choclate cake forever. Thanks Ron

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  • on September 15, 2012

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    I am so disapointed with this recipe after all the brilliant reviews, something didn't taste right so I asked my husband to taste it and he said it didn't taste of much and not very chocolatey for a chocolate cake and we both agreed it had a funny after taste, I have double checked the recipe to enure I have done this correctly but I can see nothing wrong, I did read about the 2 cups of water that others have mentioned is easy to miss...maybe I'll have another go and see what happens.

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  • on August 11, 2012

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    So Delicious!! I made this for my husbands birthday and it ended up being huge and decadent creation. I did tweak the recipe in the following ways though. I used Espresso powder to make the 2 cups of coffee, which made the chocolate flavor seem to pop. I also used three 9" square pans so it ended up looking the a gift box. Last I used a coffee flavored butter cream instead of the ganache and bark.

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