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Melting Belgian Ganache

Indulge in a rich Belgian Chocolate Cake with velvety ganache, perfect for any occasion. Easy to make and irresistibly delicious, this recipe is a chocolate lover's dream.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 people
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Belgian dark chocolate (min. 70%)
  • 200 g unsalted butter
  • 200 g brown sugar
  • 100 g white sugar
  • 4 large eggs
  • 150 g wheat flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 200 g Belgian dark chocolate (for ganache)
  • 150 ml whipping cream
  • 1 tbsp butter (optional)

Equipment

  • Heatproof bowl
  • Mixing bowls
  • Electric mixer or whisk
  • 9-inch round cake pan
  • Parchment paper

Method
 

  1. Melt the chocolate with butter by heating them in a heatproof bowl over simmering water until smooth.
  2. Beat the eggs with both sugars in a separate bowl until light and foamy.
  3. Combine the melted chocolate and butter into the egg mixture, add vanilla, salt, baking powder, and sifted flour, and fold until smooth.
  4. Grease and line a 9-inch round cake pan, pour in the batter, and bake at 180°C (350°F) for 30-35 minutes.
  5. Prepare the ganache by simmering the cream, mixing in the chopped chocolate until smooth, and optionally adding butter for richness.

Notes

Ensure all ingredients are at room temperature for the best results. You can substitute Belgian chocolate with high-quality dark chocolate if necessary. For a gluten-free option, use gluten-free flour blend. Let the cake cool completely before applying the ganache for a better finish. Decorate with fresh berries, a dusting of powdered sugar, or chocolate shavings for added elegance. Store in an airtight container for up to 3 days at room temperature, or refrigerate to prolong freshness. Thaw before serving if frozen.