Belgian Chocolate Cake Recipe

 

 

Belgian Chocolate Cake Recipe

Indulge in the decadence of this Belgian Chocolate Cake, a rich and moist chocolate cake made with high-quality Belgian chocolate for an ultra-smooth and luxurious texture. Perfect for special occasions or a simple treat to satisfy your chocolate cravings!

Ingredients

For the Cake:

1¾ cups (220 g) all-purpose flour

¾ cup (75 g) unsweetened cocoa powder

1½ tsp baking powder

1½ tsp baking soda

½ tsp salt

2 large eggs

1¾ cups (350 g) granulated sugar

½ cup (120 ml) vegetable oil

1 cup (240 ml) buttermilk

1 tsp vanilla extract

1 cup (240 ml) boiling water

For the Belgian Chocolate Ganache:

8 oz (225 g) Belgian dark chocolate, chopped

1 cup (240 ml) heavy cream

2 tbsp unsalted butter, softened

For Garnish (Optional):

Belgian chocolate shavings

Cocoa powder

Fresh berries

Instructions

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the eggs, sugar, vegetable oil, buttermilk, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients and mix until combined.

Slowly pour in the boiling water while mixing on low speed until the batter is smooth. The batter will be thin; this is normal.

2. Bake the Cake Layers:

Divide the batter evenly between the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the Belgian Chocolate Ganache:

Heat the heavy cream in a small saucepan until steaming but not boiling.

Pour the hot cream over the chopped Belgian chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth.

Stir in the softened butter for a glossy finish. Allow the ganache to cool slightly to thicken for spreading.

4. Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of ganache on top.

Add the second cake layer and cover the entire cake with ganache, smoothing it with an offset spatula.

5. Garnish and Serve:

Decorate with Belgian chocolate shavings, a dusting of cocoa powder, or fresh berries.

Slice and serve!

Tips:

Use Quality Chocolate: High-quality Belgian chocolate will make a noticeable difference in flavor and texture.

Storage: Keep the cake in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months.

This Belgian Chocolate Cake is a showstopper dessert that offers pure chocolate bliss with every bite!