Ultimate Belgian Chocolate Cake

This Belgian Chocolate Cake is the definition of indulgence — dense yet moist, deeply chocolatey, and finished with a glossy, silky ganache that melts on your tongue. Perfect for birthdays, celebrations, or whenever you crave true chocolate bliss.

Ingredients

For the Cake:

• 1 cup (125 g) all-purpose flour

• ½ cup (50 g) unsweetened cocoa powder (high-quality, Dutch-processed if possible)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup (150 g) granulated sugar

• ½ cup (115 g) unsalted butter, softened

• 2 large eggs

• 100 g Belgian dark chocolate, melted and slightly cooled

• ½ cup (120 ml) buttermilk

• ¼ cup (60 ml) hot coffee or hot water

• 1 teaspoon vanilla extract

For the Ganache:

• 150 g Belgian dark chocolate, chopped

• ½ cup (120 ml) heavy cream

• 1 tablespoon butter (optional, for a glossy finish)

‍ Instructions

1. Preheat the Oven
   Preheat your oven to 175°C (350°F).
   Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

2. Cream Butter and Sugar
   In a large mixing bowl, beat butter and sugar together until light, creamy, and fluffy — about 2–3 minutes. This creates air pockets for a tender crumb.

3. Add Eggs and Chocolate
   Add the eggs one at a time, beating well after each addition.
   Stir in the melted Belgian dark chocolate and vanilla extract until fully combined and smooth.

4. Mix the Dry Ingredients
   In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. This ensures even leavening and prevents lumps.

5. Combine Wet and Dry Mixtures
   Add the dry mixture to the butter mixture in two parts, alternating with buttermilk. Stir gently until smooth and just combined.

6. Add the Hot Coffee or Water
   Pour in the hot coffee (or hot water) and mix until the batter becomes silky, shiny, and slightly runny.
   (Coffee enhances the chocolate flavor without tasting like coffee.)

7. Bake the Cake
   Pour the batter into the prepared cake pan.
   Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool Completely
   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before topping.

Make the Belgian Chocolate Ganache

1. Heat the Cream
   In a small saucepan, heat heavy cream over medium-low heat until steaming — don’t let it boil.

2. Combine with Chocolate
   Pour the hot cream over the chopped Belgian dark chocolate in a heatproof bowl. Let it sit for 1 minute to soften.

3. Stir Until Smooth
   Stir gently until the mixture becomes silky and glossy.
   Add butter if you’d like extra shine and richness.

4. Cool and Spread
   Allow the ganache to cool for about 10–15 minutes, until it thickens slightly.
   Pour or spread it over the cooled cake, letting it drip beautifully down the sides.

✨ Optional Garnishes

• Sprinkle with chocolate shavings or cocoa nibs.

• Add fresh berries (like raspberries or strawberries) for a pop of color.

• Dust lightly with powdered sugar or cocoa powder for a classic finish.

Pro Tips

• Use Belgian dark chocolate (70% cacao) for the richest, most authentic flavor.

• Don’t overbake — remove the cake as soon as the center sets; it will continue cooking slightly as it cools.

• To make this cake ultra-moist, brush the cooled layers with a bit of chocolate syrup or espresso before spreading the ganache.

Storage

• Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

• For longer storage, wrap tightly and freeze (without ganache) for up to 2 months. Thaw at room temperature before glazing.

☕ Serving Suggestion

Serve slices with:

• A dollop of whipped cream,

• A scoop of vanilla or coffee ice cream, or

• A drizzle of warm chocolate sauce for an extra layer of decadence.