Easy Belgian Chocolate Cake
Rich, moist and decadently chocolaty, a Belgian Chocolate Cake is the apex of dessert decadence. This isn’t simply a cake; it’s an experience, a jubilation of rich cocoa flavors, indulgent textures and a dash of European elegance. Whether you are celebrating a special occasion, throwing a dinner party, or just treating yourself to something sweet, this recipe will have you swooning at first bite.
Below, we’ll walk you through every aspect of this delightful recipe, from why it’s the perfect treat for your next gathering to step-by-step instructions even beginner bakers can follow. Let’s dig in!
Why You’ll Love This Recipe
- Chocolate Indulgence: Made with authentic Belgian chocolate, this cake comes with a level of flavor that is a cut above your average chocolate dessert.
- Perfect Texture: Moist, fluffy crumb and silky chocolate ganache
- Simple to Prepare: Straightforward steps and concise directions for baking success.
- Perfect for Every Occasion: Chic enough for events, but comforting enough for everyday indulgence.
- Customizable: Top with berries, whipped cream or liqueur, as desired.
- Total Time: 55 minutes
- Yield: 12 slices 1x
Ingredients
For the Cake
- 1 ½ cups (190g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar
- 2 large eggs
- ½ cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- ¾ cup (180ml) buttermilk
- ¾ cup (180ml) hot coffee (or hot water for a milder flavor)
For the Belgian Chocolate Ganache
- 8 oz (230g) Belgian dark chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tbsp unsalted butter, softened (optional, for extra shine)
Instructions
Step 1: Get Everything Ready
- Preheat the oven to 350°F (175°C).
- Grease and flour, or line with parchment paper, two 8-inch round cake pans.
Step 2: Combine the Dry Ingredients
- In a large bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Sifting helps create a lump-free, fluffy cake.
Step 3: Blend the Wet Ingredients
- With a hand or stand mixer, beat the granulated sugar, brown sugar, eggs, and vegetable oil together until light and fluffy (about 2 minutes).
- Mix in the vanilla extract and buttermilk until just combined.
Step 4: Combine & Add Coffee.
- Gradually add the dry ingredients into the wet mixture in small increments, mixing gently to avoid overmixing.
- Just add the hot coffee at the end. The batter will be thin — don’t be alarmed, it’s supposed to be! The coffee deepens the chocolate flavor and helps the cake stay moist.
Step 5: Bake the Cake
- Pour the batter evenly between the prepared pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes then turn onto a rack to cool.
Step 6: Prepare the Belgian Chocolate Ganache
- In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil).
- In a different bowl, pour the hot cream over the chopped Belgian dark chocolate. Let it sit for 2 minutes.
- Stir until you have a smooth, glossy ganache. Add the butter if desired.
Step 7: Assemble and Frost
- After the cakes cool completely, slather a thick layer of ganache between the two layers.
- Pour the remaining ganache all over the cake to cover completely, then use a spatula to smooth and give it a polished finish.
Notes
Tips for Success
- Use high-quality Belgian chocolate for better flavor, the better the chocolate, the better the cake.
- Sift the dry ingredients, for a smoother batter and lighter crumb.
- Don’t skip the coffee! Even if you’re not a coffee drinker, it enriches the chocolate without eclipsing the flavor.
- If the ganache is so runny that it’s hard to work with, let it chill some before frosting.
Nutrition Information (Per Serving)
- Calories: 420 kcal
- Carbohydrates: 50g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 180mg
- Potassium: 220mg
- Fiber: 3g
- Sugar: 32g
- Vitamin A: 200 IU
- Calcium: 40mg
- Iron: 3.2mg
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belgian
Frequently Asked Questions (FAQs)
1. Can I prepare this cake ahead of time?
Definitely! The cake layers can be baked as much as 2 days in advance. Just cover them tightly with plastic wrap and keep at room temperature. You can also make the ganache in advance and keep it in the fridge for up to 3 days.
2. Can I use milk chocolate in place of dark chocolate?
Yes, although the flavor will be sweeter and not as potent. We suggest using dark Belgian chocolate for that classic richness.
3. What can I use in place of buttermilk?
You can also make your own: Add 1 tablespoon lemon juice or white vinegar to ¾ cup milk. Refrigerate for 5 minutes before using.
4. How do I make this recipe gluten-free?
Use a 1-to-1 gluten-free baking flour in place of the all-purpose flour.
5. Can I freeze leftovers?
Absolutely! Store in the freezer up to 1 month: Wrap individual slices in plastic wrap. Defrost at room temp and enjoy.
This Is How You Elevate That Belgian Chocolate Cake
The Belgian Chocolate Cake was not a dessert; it was an example of how simply good things can make magic together. Whether you’re a beginner or an experienced baker, this recipe will make you, and anyone fortunate enough to enjoy it, want more.