Description
This Belgian Chocolate Cake is a rich and moist dessert featuring a deep chocolate flavor enhanced by a smooth, creamy ganache made from Belgian dark chocolate and heavy cream. Perfect for celebrations or indulgent treats, this cake combines classic ingredients with a decadent finish that chocolate lovers will adore.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache
- 8 oz Belgian dark chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Pans: Grease and flour two 9-inch round cake pans, coating both the bottoms and sides thoroughly to prevent sticking.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Add Sugar: Add the granulated sugar to the dry ingredients and whisk them together until well combined.
- Beat Eggs: In a separate bowl, crack the eggs and beat them lightly until smooth using a whisk or electric mixer.
- Combine Wet Ingredients: Add the whole milk and vegetable oil to the beaten eggs, mixing until fully incorporated.
- Add Vanilla: Stir in the vanilla extract to the wet mixture to enhance flavor.
- Mix Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or mixer on low speed until just combined.
- Add Boiling Water: Carefully pour the boiling water into the batter, stirring continuously to create a smooth and thin batter consistency.
- Prepare Ganache Chocolate: Chop the Belgian dark chocolate into small pieces and place in a heatproof bowl.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, avoiding boiling.
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate, ensuring all pieces are covered.
- Melt Chocolate: Let mixture sit for a minute, then stir gently until fully melted and the ganache is smooth.
- Fill Pans: Divide the cake batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake: Place the pans in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in Pans: Remove cakes from the oven and cool in pans for 10 minutes.
- Transfer to Rack: Turn cakes out onto wire racks and cool completely.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of ganache over it.
- Add Second Layer and Frost: Place the second cake layer on top and frost the top and sides with remaining ganache.
- Set and Serve: Allow ganache to set for a few minutes before slicing and serving the cake.
Notes
- Ensure the boiling water is added slowly to avoid cooking the eggs prematurely.
- For best results, use high-quality Belgian dark chocolate in the ganache.
- Allow cakes to cool completely before applying ganache to prevent melting.
- Store leftover cake refrigerated and allow to come to room temperature before serving.
- You can add a pinch of espresso powder to the batter to intensify chocolate flavor.
