Moist Layered Chocolate Cake

Servings : two 8" cakes or 24 cupcakes

This lovely cake is most delicious, but more than that, it is one of the easiest cakes to prepare!

Ingredients for Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • pinch of salt
  • 1 cup milk
  • 1/2 cup vegetable oil (or melted butter)
  • 1 tsp. pure vanilla extract or essence
  • 1 cup HOT brewed coffee (1 tsp. of instant coffee mixed in a 1 cup of hot water)
  • 2 eggs

Ingredients for Ganache

  • 8 oz. semi-sweet chocolate, cut into small pieces (227gm)
  • 3/4 cup whipping cream (180ml)
  • 1 tbsp. unsalted butter (15gm)


Preheat oven to 175 degrees Centigrade and grease and flour two 8 inch cake pan. In a bowl, mix together all the dry ingredients.

Create a well in the center and add all the rest of the ingredients except coffee. Mix well until combined and then add the hot coffee. Mix once again.

Pour into greased pans and bake in the middle rack in the oven for approximately 45 minutes or until a skewer comes out just clean. Cool on a wire rack.

Slice each cake into two slices, then layer using buttercream frosting, and cover the cake with melted chocolate or ganache. I sprinkled crushed pistachios and almonds on top. For the frosting used in the layers, I used THIS buttercream frosting with some cocoa added into it.

For the Ganache

Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth, then just pour or drizzle it over the cake and let it fall on its own down the sides of the cake.

Enjoy! 🙂

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