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Belgian Chocolate Cake

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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 10
Ingredients Method

Ingredients
  

For the Cake Batter
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup high-quality Belgian cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Belgian Ganache
  • 8 oz Belgian dark chocolate at least 70% cocoa, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter room temperature

Method
 

Prepare the Batter
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add milk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
  4. Stir in the boiling water by hand (the batter will be very thin).
Bake the Cake
  1. Pour the batter evenly into the prepared pans.
  2. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  3. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
Make the Ganache and Assemble
  1. Place chopped chocolate in a heat-proof bowl.
  2. Heat heavy cream in a small saucepan until it just begins to simmer. Pour over the chocolate.
  3. Let sit for 5 minutes, then whisk until smooth. Stir in the butter.
  4. Let the ganache cool until it reaches a spreadable consistency.
  5. Frost the cooled cake layers and serve.