Remember the characteristics of a good quality Cake

• A good quality cake should be moist but not too wet so make sure your layers are not dry by over baking and not under cooked. Use a tooth pick to check if the center has been cooked thoroughly.
• Maintain a good texture. If you want to trim the sides do it with a sharp knife, else the smooth Ganache should be able to cover all the sides and bring a nice smooth texture.
• If the cake batter has been mixed perfectly it should bring a consistent color all through the cake.
• Smell the cake. If you feel it has a slight burning odor, then I am sorry you will have to bake it again. It is a bit difficult to judge the baking time as Chocolate has a dark color so keep checking and use short timers.
• Place the flat bottom sides in the middle on top of each other to have the perfect balance between the layers.
• Make a huge cake so that you can share it with everyone you love.
• Make it look attractive, do not be afraid of improvising. Add fruits, Chocolate, edible decorations etc.
• Read through the entire recipe and all the tips. Keep all the ingredients and tools at hand.
• Pre-heat the oven before you start mixing the wet and dry ingredients together. Do not let the batter sit at room temperature for too long. Prepare the pans in advance.
• Do not skip the step where you need to cool the cake layers on a cooling rack. This will make the bottoms soggy.
• Use fresh eggs. 
• Cool the layers thoroughly before adding the Ganache on it.
• If the recipe calls for butter do not substitute it with oil or any other form of butter (example: Spreadable butter).

Recommended Reading:

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• Mary Berry’s Chocolate Apricot Cake (Homemade Sacher Torte)