Description
This decadent Belgian Chocolate Cake features a moist, rich chocolate batter made with premium cocoa powder and boiling water for an intense flavor. Layers of fluffy cake are generously frosted with a smooth, luscious Belgian dark chocolate ganache, creating a perfect dessert for chocolate lovers and special occasions.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 ensure it reaches the perfect temperature for baking your cake.
- Prepare Pans: Grease and flour two 9-inch round cake pans thoroughly, coating the bottoms and sides to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to combine evenly and remove lumps.
- Add Sugar: Whisk the granulated sugar into the dry ingredients, ensuring an even distribution throughout the mixture.
- Beat Eggs: In a separate bowl, lightly beat the two eggs until smooth, either by hand or with an electric mixer.
- Combine Wet Ingredients: Add the milk and vegetable oil to the eggs, whisking until fully blended for a consistent wet mixture.
- Add Vanilla: Stir the vanilla extract into the wet mixture to infuse the batter with flavorful aroma.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or on low speed until just combined to avoid overmixing.
- Add Boiling Water: Carefully pour the boiling water into the batter, stirring continuously to achieve a smooth, thin consistency which will result in a moist cake.
- Prepare Chocolate for Ganache: Chop the Belgian dark chocolate into small pieces and place them in a heatproof bowl to melt later.
- Heat Cream: In a small saucepan, warm the heavy cream over medium heat until it just starts to simmer, being careful not to boil.
- Mix Ganache: Pour the hot cream over the chopped chocolate, covering all pieces, then let it sit for a minute before stirring gently until the ganache is smooth and fully melted.
- Divide Batter: Evenly pour the cake batter into the prepared pans, smoothing the tops with a spatula for uniform bake.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool in Pans: Remove the cakes from the oven and let them cool in their pans for 10 minutes to firm up slightly before removing.
- Remove Cakes: Turn the cakes out onto wire racks to cool completely, preparing them for frosting.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of chocolate ganache on top for flavor and moisture.
- Add Second Layer: Place the second cake layer over the ganache and use the remaining ganache to frost the top and sides evenly, giving a glossy finish.
- Set Ganache: Allow the ganache to set for a few minutes to firm up before slicing and serving, ensuring clean cuts and beautiful presentation.
Notes
- Ensure the boiling water is added gradually to prevent cracking the batter consistency.
- Use high-quality Belgian dark chocolate for the richest ganache flavor.
- Allow cakes to cool completely before frosting to prevent melting the ganache.
- Ganache can be refrigerated for up to 3 days; bring to room temperature before using.
- For a dairy-free option, substitute heavy cream with coconut cream and use dairy-free chocolate.
