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Belgian Chocolate Cake

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It was one of those rainy Tuesdays where the only solution is baking something incredible. Max pulled up a stool, eyes wide, as we melted down the good dark chocolate for this rich Belgian Chocolate Cake. The smell filled the whole house instantly; it’s our favorite way to turn a gloomy afternoon into a little celebration. Trust me, you need a slice of this magic.

This rich and moist Belgian Chocolate Cake features tender layers of buttermilk sponge and a luxurious ganache frosting. It is a decadent homemade dessert that tastes like it came from a fine European bakery.
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Belgian chocolate cake with rich layers, chocolate frosting, and glossy ganache drip
Belgian chocolate cake with rich layers, chocolate frosting, and glossy ganache drip Save it For Later
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Why You Will Love This Belgian Chocolate Cake

You are going to fall in love with this recipe because it strikes that rare balance between sophisticated and comforting. The crumb is incredibly tender thanks to the buttermilk, while the high quality chocolate gives it a depth that sweet milk chocolate just cannot match. It looks like a showstopper from a fancy bakery, but we promise it comes together right in your own kitchen with standard tools.

How To Make Belgian Chocolate Cake

This cake is all about layering rich flavors without overcomplicating the process. We start by blooming cocoa powder with hot coffee to wake up the chocolate notes, then mix it into a simple buttermilk batter. The real star is the frosting; we make a glossy ganache style buttercream using melted Belgian chocolate that sets into a fudge like finish.

Belgian Chocolate Cake Ingredients

The Dry Mix

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder (high quality)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

The Wet Mix

  • 1 cup buttermilk; room temperature
  • ½ cup vegetable oil
  • 2 large eggs; room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee

The Belgian Chocolate Frosting

  • 1 ½ cups unsalted butter; softened
  • 10 oz high quality Belgian dark chocolate (70%); melted and cooled
  • 4 cups powdered sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
Ingredients for Belgian Chocolate Cake arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

Preheat and Prep

  • Preheat your oven to 350°F and grease two 9 inch round cake pans.
  • Line the bottoms with parchment paper to ensure the cakes release perfectly.

Whisk the Dry Ingredients

  • In the bowl of a stand mixer, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt.
  • Whisk gently by hand just to combine everything evenly before adding wet ingredients.

Mix the Liquids

  • In a separate medium bowl, whisk the buttermilk, oil, eggs, and vanilla together.
  • Pour this wet mixture into the dry ingredients and mix on low speed until just combined.

Add the Hot Coffee

  • With the mixer running on low, slowly pour in the hot coffee.
  • The batter will be very thin and liquid; this is exactly what you want for a moist cake.

Bake the Layers

  • Divide the batter evenly between the two prepared pans.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool Completely

  • Let the cakes cool in the pans for 10 minutes.
  • Turn them out onto a wire rack to cool completely before frosting.

Make the Frosting

  • Beat the butter until pale and creamy; about 3 minutes.
  • Add the cooled melted chocolate and mix until smooth.
  • Alternate adding powdered sugar and heavy cream until fluffy and spreadable.

Assemble and Decorate

  • Place one layer flat side up on a serving plate and spread a thick layer of frosting.
  • Top with the second layer and frost the top and sides, using a spatula to create swirls like the picture.
Easy Belgian chocolate cake slice with rich chocolate layers and creamy filling Save it For Later

MAX’S REACTION

"Mom, can I lick the spoon? This tastes like a giant candy bar but better! I think we should eat this for breakfast tomorrow too."

What Pairs Well With Belgian Chocolate Cake

Because this cake is so rich and deep in flavor, we love serving it with something that cuts through the chocolate intensity. A bowl of fresh raspberries or strawberries works beautifully to add a tart freshness. If you are serving this for adults, a strong shot of espresso or a glass of cold milk is the classic way to go.

Belgian Chocolate Cake Variations

Raspberry Infusion

Spread a thin layer of seedless raspberry jam over the bottom cake layer before adding the frosting. The fruit acidity balances the dark chocolate perfectly and adds a lovely surprise inside.

Coffee Lovers Twist

Add one tablespoon of instant espresso powder to the hot coffee in the batter. You can also dissolve a teaspoon of espresso powder into the heavy cream for the frosting to make a mocha version.

Salted Caramel Drizzle

Once the cake is frosted, drizzle homemade or store bought salted caramel sauce over the top. Sprinkle a few flakes of sea salt to make the chocolate flavor pop even more.

Crunchy Hazelnut Praline

Fold half a cup of crushed toasted hazelnuts into the frosting used for the middle layer. This adds a texture similar to those famous gold wrapped chocolates we all love.

Belgian chocolate cake pin showing layered chocolate cake with frosting and ganache drip Save it For Later

Equipment

  • Two 9 inch round cake pans
  • Parchment paper
  • Stand mixer or electric hand mixer
  • Mixing bowls
  • Wire cooling rack
  • Offset spatula for frosting
  • Mom Tip: If you don't have parchment paper, grease the pan and dust it with cocoa powder instead of flour so you don't get white streaks on your dark cake.

Storage / Make Ahead / Serving Tips

Keeping it Fresh

This cake stays moist for days thanks to the oil and buttermilk. Store it in an airtight cake carrier at room temperature for up to 3 days. If your kitchen is very warm, you might want to keep it in the fridge.

Freezing Instructions

You can bake the cake layers ahead of time. Wrap the cooled, unfrosted layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw them on the counter before frosting.

Serving Temperature

Always serve this cake at room temperature. If it has been in the fridge, let the slices sit on the counter for 20 minutes before eating so the buttercream softens and the chocolate flavor blooms.

Top Tips for Best Belgian Chocolate Cake

The absolute secret here is the quality of your chocolate; since this is a Belgian Chocolate Cake, try to grab a bar with at least 70% cocoa solids for that deep, luxurious flavor profile. When mixing your batter, stop the second you see the last streak of flour disappear so the crumb stays tender rather than tough. Max always reminds me to tap the pans on the counter before baking to pop air bubbles, which ensures your layers bake perfectly flat. Finally, don't skip the hot coffee in the batter; it blooms the cocoa powder instantly.

Belgian Chocolate Cake Frequently Asked Questions

Can I use normal chocolate instead of Belgian?

Yes; you can use any high quality baking chocolate. However, Belgian chocolate has a higher cocoa butter content which makes the texture smoother and the flavor more intense.

Is this similar to the Lidl cake?

This homemade version is far better than the Belgian chocolate cake Lidl sells. It has no preservatives and uses real butter and fresh eggs for a genuine bakery taste.

How do I keep the cake moist?

The combination of oil and buttermilk ensures a moist crumb. Be careful not to overbake it; check it at the 30 minute mark.

Why is my frosting grainy?

Make sure your melted chocolate has cooled down to room temperature before adding it to the butter. If it is too hot, it will melt the butter and separate the mixture.

A Slice of Chocolate Heaven for the Family

There is something so grounding about baking a cake from scratch, especially when you have a helper licking the bowl. We hope this recipe brings a little bit of joy and a lot of chocolate to your table. If you are looking for more sweet treats to bake this weekend, you absolutely must try our Triple Chocolate Cheesecake for even more cocoa love. For breakfast, Max recommends the Best Blueberry Coffee Cake, or you can whip up a batch of Cinnamon Roll Bliss Bars for a quick snack.

Share your Belgian Chocolate Cake! Tag us @HannahCooking with #BelgianChocolateCake; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Belgian Chocolate Cake recipe and let us know what twists or ingredients you used!

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Belgian chocolate cake with rich layers, chocolate frosting, and glossy ganache drip Save it For Later

Belgian Chocolate Cake

This rich and moist Belgian Chocolate Cake features tender layers of buttermilk sponge and a luxurious ganache frosting. It is a decadent homemade dessert that tastes like it came from a fine European bakery.
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Course: Dessert
Cuisine: European
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12 people
Calories: 580kcal
Cost: $15

Equipment

  • 2 9-inch cake pans (Standard round pans)
  • 1 Stand mixer (Or electric hand mixer)
  • 1 Offset spatula (For smooth frosting)
  • 1 Wire rack (For cooling)
  • 1 Parchment paper (To prevent sticking)

Ingredients

  • 2 cups all purpose flour - Sifted
  • 2 cups granulated sugar - For sweetness
  • ¾ cup unsweetened cocoa powder - High quality preferred
  • 2 teaspoon baking soda - For lift
  • 1 teaspoon baking powder - For texture
  • 1 teaspoon salt - Balances sweetness
  • 1 cup buttermilk - Room temperature
  • ½ cup vegetable oil - For moisture
  • 2 large eggs - Room temperature
  • 2 teaspoon vanilla extract - Flavor enhancer
  • 1 cup hot brewed coffee - Blooms the cocoa
  • 10 oz Belgian dark chocolate - Melted and cooled
  • 1 ½ cups unsalted butter - Softened for frosting
  • 4 cups powdered sugar - For frosting structure
  • ½ cup heavy cream - For creaminess

Instructions 

  • Preheat oven to 350°F and prepare two 9-inch pans with parchment paper.
  • Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
  • Mix buttermilk, oil, eggs, and vanilla in a separate jug until smooth.
  • Add wet ingredients to dry ingredients and mix until just combined.
  • Pour in hot coffee slowly while mixing gently to create a thin batter.
  • Bake for 30–35 minutes until a toothpick comes out clean.
  • Beat butter, melted chocolate, sugar, and cream together to make the frosting.
  • Spread frosting between layers and over the top of the cooled cakes.

Notes

Use high-quality 70% cocoa chocolate for the best flavor; ensure the coffee is hot when adding to bloom the cocoa properly.

Nutrition

Serving: 145g | Calories: 580kcal (29%) | Carbohydrates: 72g (24%) | Protein: 6g (12%) | Fat: 32g (49%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 85mg (28%) | Sodium: 320mg (14%) | Potassium: 210mg (6%) | Fiber: 4g (17%) | Sugar: 54g (60%) | Vitamin A: 600IU (12%) | Calcium: 60mg (6%) | Iron: 3mg (17%)

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