If you’re a true chocolate lover, this Belgian chocolate cake is a must-try! This stunning two-layer chocolate cake is rich, indulgent, and topped with a glossy dark chocolate ganache. The combination of deep chocolate flavors and velvety texture makes every bite melt in your mouth. Garnished with fresh raspberries and chocolate shavings, this cake is not only delicious but also a showstopper for any occasion.
Ingredients
For the Cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup whole milk
1 cup hot coffee
For the Dark Chocolate Ganache:
8 oz high-quality dark Belgian chocolate, chopped
1 cup heavy cream
1 tbsp unsalted butter
For Garnish:
Fresh raspberries
Chocolate shavings
Instructions
Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix Dry Ingredients
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Combine Wet & Dry Ingredients
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
Stir in hot coffee until just combined (this enhances the chocolate flavor!).
Bake the Cakes
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Ganache
Heat heavy cream in a saucepan until just simmering, then pour over the chopped chocolate. Let sit for a minute, then stir until smooth. Mix in butter for added shine.
Assemble the Cake
Place one cake layer on a serving plate, spread a thin layer of ganache, then top with the second layer.
Pour the remaining ganache over the cake, smoothing with a spatula.
Garnish with fresh raspberries and chocolate shavings.
Cook & Prep Times
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling & Assembly Time: 30 minutes
Total Time: 1 hour 25 minutes
Baking Pro Tips
Use high-quality Belgian chocolate for the best flavor and texture.
Let the cakes cool completely before adding ganache to prevent melting.
Adding hot coffee enhances the richness of the chocolate without making the cake taste like coffee.
For extra indulgence, pair this cake with a Baileys cream cheese frosting or serve it with black forest cheesecake or chocolate pudding cake!