Moist, rich, and layered with silky chocolate ganache — this Chocolate Layer Cake Recipe is a timeless dessert perfect for any occasion.

Scale

Cake

2 cups (397g) granulated sugar

2 cups (240g) all-purpose flour

2 tablespoons (11g) Instant Clearjel or cornstarch

3/4 cup (64g) Dutch-process cocoa

2 teaspoons baking powder

2 teaspoons espresso powder

1/2 teaspoon baking soda

1 teaspoon salt

4 large eggs, room temperature

3/4 cup (149g) vegetable oil

2 teaspoons vanilla extract

1 1/4 cups (283g) water

Filling

2 cups (340g) semisweet chocolate

3/4 cup (170g) cream or milk

Flavors of your choice

Icing

1 1/3 cups (227g) semisweet chocolate

1/2 cup (113g) heavy cream

1. Preheat oven to 350°F and prepare two 8-inch round pans.

2. Whisk together dry ingredients.

3. Add eggs, oil, vanilla, and water; beat until smooth.

4. Pour batter evenly into pans and bake 35–38 minutes.

5. Cool layers for 15 minutes, then transfer to rack to cool fully.

6. Prepare filling: melt chocolate and cream until smooth.

7. Add flavors of choice and spread between layers.

8. Prepare ganache: heat cream and chocolate until melted, pour over cake.

9. Let icing drip and set overnight before serving.

For an extra rich flavor, use dark chocolate for ganache. Store cake covered at room temperature or refrigerate up to 5 days.

Keywords: chocolate layer cake, homemade chocolate cake, moist cake, ganache icing