Description
A rich and moist Belgian Chocolate Cake featuring tender layers of buttermilk sponge and luxurious ganache frosting.
Ingredients
Scale
- 2 cups all purpose flour (Sifted)
- 2 cups granulated sugar (For sweetness)
- 3/4 cup unsweetened cocoa powder (High quality preferred)
- 2 tsp baking soda (For lift)
- 1 tsp baking powder (For texture)
- 1 tsp salt (Balances sweetness)
- 1 cup buttermilk (Room temperature)
- 1/2 cup vegetable oil (For moisture)
- 2 large eggs (Room temperature)
- 2 tsp vanilla extract (Flavor enhancer)
- 1 cup hot brewed coffee (Blooms the cocoa)
- 10 oz Belgian dark chocolate (Melted and cooled)
- 1 1/2 cups unsalted butter (Softened for frosting)
- 4 cups powdered sugar (For frosting structure)
- 1/2 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
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg