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.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 12 people

Course: Dessert

Cuisine: European

Calories: 580

Ingredients Equipment Method Notes

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

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

Method

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.