Decadent Belgian Chocolate Cake Recipe: A Rich and Moist Dessert
Treat yourself to the luxurious flavors of this Belgian Chocolate Cake, a rich and moist dessert that’s perfect for any occasion. Made with high-quality Belgian chocolate, this cake is a chocolate lover’s dream, offering an intense cocoa flavor and a velvety texture. Whether you’re celebrating a special event or simply craving something indulgent, this recipe is sure to impress.
Prep Time:
20 minutes
Cook Time:
35 minutes
Calories:
Approximately 400 kcal per slice
ingredients
For the Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
¾ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
½ cup hot water
For the Chocolate Ganache:
1 cup high-quality Belgian dark chocolate, finely chopped
½ cup heavy cream
Directions——————
Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Make the Cake Batter:
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the hot water until the batter is smooth and thin.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream in a small saucepan until just simmering.
Pour the hot cream over the chocolate and let it sit for 2 minutes.
Stir until smooth and glossy.
Assemble and Serve:
Once the cake is completely cool, pour the chocolate ganache over the top, allowing it to drip down the sides.
Let the ganache set for 15-20 minutes before slicing and serving.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter and less intense in flavor. Dark chocolate is recommended for its rich taste.
How do I store this cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze this cake?
Yes, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tbsp of lemon juice or vinegar and let it sit for 5 minutes to create a buttermilk substitute.
Why did my ganache turn grainy?
Grainy ganache can result from overheating the cream or not using high-quality chocolate. Ensure the cream is just simmering and use finely chopped chocolate.
Tools You'll Need
9-inch round cake pan
Parchment paper
Mixing bowls
Whisk
Spatula
Small saucepan
Wire rack
Tips
Use high-quality Belgian chocolate for the best flavor and texture.
Ensure all ingredients are at room temperature for a smooth batter.
Let the cake cool completely before adding the ganache to prevent it from melting.
For an extra touch, garnish with fresh berries or a dusting of powdered sugar.
Allergy Information
Contains: Dairy, eggs, gluten.
To make gluten-free: Substitute all-purpose flour with a gluten-free blend.
To make dairy-free: Use dairy-free chocolate and a plant-based milk alternative for the buttermilk.
Conclusion
This Belgian Chocolate Cake is a true celebration of chocolate, offering a rich and indulgent experience in every bite. Its simplicity makes it accessible for bakers of all levels, while its luxurious flavor and elegant presentation make it perfect for any occasion. Give this recipe a try, and don’t forget to share your results—we’d love to hear how it turned out! Happy baking!
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