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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

Showing 11-20 of 24

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  • on June 21, 2012

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    This cake is amazing. I made it the first time out of the magazine for Mother's day. Everyone raved and asked to have it for their birthdays. I do everything last minute and it was a hot day so I suggest taking you time with the chocolate shards that go around the outside. Make sure you have time for it to get really cold before putting it on the cake. I will save this recipe and use it often. Great cake!!

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  • on May 15, 2012

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    Although it took me about 4 hours, all told, to make, it is fantastic. It taste like brownies and truffles melded together.The chocolate experience is amazing and intense. I would definitely make this cake again. This was for my son's birthday. Last year I made the famous pumpecapple cake. This years selection was way better. Thank you RBI---I love your show.

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  • on May 09, 2012

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    Being a baker I found this recipe okay at best. Ron's recipes calls for way too much sugar. The cocoa needs to be increased by 1/2 a cup in my opinion. The coffee everyone is commenting on is only added to intensity the chocolate flavor (3 tbsp instant. This is not a chocolate coffee cake so the coffee flavor should be subtle. You can add 1 tbsp rum, just remember to remove 1 tbsp H20.

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  • on May 06, 2012

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    I am a good cook but don't bake much...but I had a special birthday party to go to and I volunteered to make a dessert after seeing this beautiful cake. It was a HIT! I added orange liquor to the ganache...yummy. I also took the advice of another reviewer and made the bark by first laying down the dark chocolate layer and putting the white and milk chocolate swirls over it...seemed easier and it was. I actually made both a white cake and chocolate cake and alternated the layers with ganache, it was really moist and looked impressive: I will be making this again!

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  • on April 19, 2012

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    This recipe is a hit anyday, anytime!I made the 2cups of strong coffee using 8tbsps of nescafe classic because using less does not make the coffee flavour to come out. The batter also makes one layer of 12 inches pan.
    Thank you for the recipe Ron!

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  • on April 10, 2012

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    This cake was easy and very moist, but firm. The ganache was very rich!!! I made the chocolate bark the opposite of the way they explained in the recipe, putting the chocolate down first and refrigerating and then piping the white and milk chocolate and refrigerating again. I didn't have 10 in pans so used 9 in saving some batter for a very small 8 in pie pan. The one thing I was disappointed in was the lack of coffee flavor. I have a nice jura coffee machine and used fresh beans but the flavor just didn't come out in the cake. Other than that, I would highly recommend this cake.

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  • on March 31, 2012

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    I have been baking Chocolate cakes for years and have tried dozens of different recipes. This is by far the best! The cake is dense,rich and moist and the frosting has an intense chocolate flavor with the perfect degree of sweetness(I did add an extra 1/2 cup of chopped chocolate to the ganacheand the presentation is a show stopper with very little effort. I loved the texture of the whipped ganache so much that after I frosted the top of the cake with the plain ganache, I whipped the remainder of it to frost the sides with. The extra thickness of it also made it easier to attach the bark to. Ron, you truly are a Sweet Genius!

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  • on March 20, 2012

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    Super tasty! I didn't add the extra two cups of water, and it turned out beautifully. I also made a half portion, baked it in two square pans; then sliced them diagonally as well as half way up the side. It made a triangular cake which was easy to put the bark on. I'm not certain I'd include the bark next time, it certainly worked for presentation, but not much value in taste. My favourite chocolate cake so far.

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  • on March 07, 2012

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    This is a very moist cake. The recipe makes a large amount of batter and raises very fluffy. Warning, there is a hidden ingredient NOT referenced on the ingredients list. If you read the instructions, it calls for two cups of water in addition to the two cups of coffee. Don't make the mistake of finding this out after pouring the batter into the pans like I did! Fortunately, I rescued the batter in time and the cake turned out delicious. I would recommend adding a little more sweet chocolate to the ganache recipe, perhaps change out some of the semi-sweet in the 1 1/2 pounds. I like dark chocolate, but this was a little too dark for me.

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  • on March 04, 2012

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    I made this for a friends birthday, and the response was unanimous... DELICIOUS!!!!!! My kitchen is an absolute mess, but I would make it again in a heart beat. If you make one thing from this months issue, this. Is .IT!!!

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