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Belgian Chocolate Cake

Dark and Moist Belgian Chocolate Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 495
Ingredients Method Notes

Ingredients
  

  • 200 g (7 oz) dark Belgian chocolate (at least 60% cocoa)
  • 115 g (½ cup) unsalted butter
  • 200 g (1 cup) granulated sugar
  • 120 ml (½ cup) vegetable oil
  • 2 large eggs, at room temperature
  • 240 ml (1 cup) buttermilk, at room temperature
  • 1 tsp vanilla extract
  • 150 g (1¼ cups) all-purpose flour
  • 60 g (½ cup) unsweetened cocoa powder
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 120 g (4½ oz) dark Belgian chocolate, finely chopped
  • 120 ml (½ cup) heavy cream

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan and line with parchment. Melt 200 g chocolate and butter together; cool slightly.
  2. Whisk sugar, oil, eggs, buttermilk, and vanilla into melted chocolate. Sift dry ingredients and fold in until just combined. Pour into pan.
  3. Bake 28 to 32 minutes until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then turn out onto a rack to cool completely.
  4. Heat cream until steaming; pour over 120 g chopped chocolate. Let sit 2 minutes, then whisk smooth. Cool 10 minutes, then pour over cake. Let set 15 minutes before slicing.

Notes

Cool the cake completely before adding the ganache, or the heat will melt the topping and it will slide right off. The ganache can be made a day ahead; keep it covered at room temperature and gently rewarm to spreadable consistency if needed.