Rich Belgian Chocolate Layer Cake (Printer-Friendly Version)
# What You'll Need:
→ For the Cake
01 -
1 ¾ cups (220g) all-purpose flour
02 -
¾ cup unsweetened cocoa powder (high-quality)
03 -
1 ½ cups (300g) granulated sugar
04 -
1 ½ teaspoons baking powder
05 -
1 ½ teaspoons baking soda
06 -
½ teaspoon salt
07 -
2 large eggs, at room temperature
08 -
1 cup (240ml) buttermilk
09 -
½ cup (120ml) vegetable oil
10 -
2 teaspoons vanilla extract
11 -
1 cup (240ml) hot water
→ For the Belgian Chocolate Ganache
12 -
10 ounces Belgian chocolate (70% dark or a mix of dark and milk)
13 -
1 cup (240ml) heavy cream
14 -
2 tablespoons unsalted butter
→ Optional Toppings
15 -
Fresh berries (raspberries, strawberries, or blackberries)
16 -
Whipped cream
17 -
Chocolate shavings or curls
18 -
Crushed nuts
# Let's Cook!:
01 -
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl
02 -
In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add hot water to the wet mixture, whisking constantly
03 -
Gradually add wet ingredients to dry ingredients, whisking until batter is smooth. Avoid overmixing
04 -
Pour batter evenly into prepared pans. Tap gently to release air bubbles. Bake for 30-35 minutes until a toothpick inserted comes out clean
05 -
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely
06 -
Chop chocolate into small pieces and place in a heatproof bowl. Heat cream until simmering and pour over chocolate. Let sit 2-3 minutes, then stir until smooth. Add butter and stir until glossy
07 -
Level cake tops if needed. Place one layer on serving plate, spread with ganache. Top with second layer and cover top and sides with remaining ganache
08 -
Add toppings as desired. Let cake sit at room temperature for 30 minutes before slicing to allow ganache to set
# Cook's Notes:
01 -
Use high-quality Belgian chocolate for best results
02 -
The hot water makes the cake extra moist
03 -
Ganache can be made a day ahead and reheated gently