The cake layers are deeply chocolatey, fluffy and even tastier if you make them the day before you plan to eat the cake. They also bake up nice and flat so you don’t have to bother with trimming.

Make the chocolate mousse . Bring 1 inch of water to a simmer in a small saucepan over medium-low. Place a medium-size heatproof bowl over pan; add chopped chocolate and butter.

For that, I skipped melted chocolate in favor of cocoa powder. Melted chocolate tends to dry out cake batter, and unless you’re using 100 percent unsweetened chocolate, adding bar chocolate also ...

Recipe: Proof Bakery’s chocolate espresso layer cake. There is a certain irony operating here. Ma, a Glendale native who opened Proof Bakery in 2010, is not really a cake person.

Get ready to indulge in this perfect chocolate cake decorating tutorial — smooth, rich, and irresistibly satisfying! 🍫🎂 Learn step-by-step how to layer, frost, and decorate a decadent ...

Joconde Sponge Adapted from Joe Pastry’s joconde sponge recipe. This recipe makes a batch of cake that’ll fit in a 12x18 inch (30x45cm) sheet pan.

One-Bowl Devil’s Food Layer Cake With Milk Chocolate Frosting. Consider saving up your eggs, too, for this stunner from Stella Parks, a.k.a. BraveTart. It’s rich and huge — 16 servings ...

If you attempt a perfect chocolate layer cake, you’d better be prepared to share it. M y parents’ home nearly became the scene of a small riot last week, and it was all due to my brother and a ...

Makes 8 servings. 12 ounces purchased or made-from-a-box devil's food cake. 1/4 cup black cherry jam. 1/4 cup cherry brandy. 1 cup jarred sour cherries, drained ...

The cake is topped with a tangy cream cheese and mascarpone filling, and that’s covered with a layer of chocolate ganache. Last but not least, the cake is topped with a crunchy cocoa rice cereal ...