When it comes to indulgent, show-stopping desserts, Belgian Chocolate Cake is one of the finest options you can make. This cake isn’t just any chocolate cake—it’s deeply flavorful, richly moist, and packed with the perfect balance of sweetness. Imagine layers of decadent chocolate cake, covered in smooth, velvety chocolate ganache, and adorned with candied hazelnuts and chocolate curls. Every bite is a luscious experience, making it the perfect dessert for birthdays, celebrations, or any special occasion.
About the Recipe
Belgian Chocolate Cake is not your everyday dessert. It’s a sophisticated, rich cake with a stunning combination of flavors—roasted hazelnuts, deep cocoa, and the luxurious creaminess of ganache. What I love most about this cake is how the layers meld together perfectly. From the fragrant toasted hazelnuts to the luscious whipped ganache, everything about this cake screams indulgence.
I’ve spent a long time perfecting this recipe, testing various ratios of ingredients, baking times, and techniques to create a cake that is not only delicious but incredibly easy to make. With the help of some tried-and-true methods (and a few indulgent touches), I’ve created a dessert that you can bake confidently and proudly. Whether you’re a seasoned baker or a beginner, this cake is sure to wow your guests and leave them coming back for more.
Why You’ll Love This Belgian Chocolate Cake
- Deep, rich flavor: The combination of high-quality cocoa and roasted hazelnuts takes this cake to the next level.
- Perfectly moist: The buttermilk and butter make the cake incredibly tender, ensuring each slice is soft and luscious.
- Gorgeous ganache coating: The whipped chocolate ganache on top adds a glossy finish, and the poured ganache over the sides gives it a sophisticated, elegant look.
- Candied hazelnuts and chocolate curls: These finishing touches add texture, flavor, and that extra bit of finesse.
This is a cake that’s sure to impress both in flavor and presentation. It’s the perfect recipe to try if you want to create something decadent without all the stress.
The Ingredients and Equipment You’ll Need
For this Belgian Chocolate Cake, you’ll need a few key ingredients and tools to make sure the process goes smoothly. Fortunately, most of these ingredients are easy to find, and once combined, they’ll create the most luscious, irresistible chocolate cake.
Equipment Needed
- Mixing Bowls – You’ll need a few mixing bowls for preparing the dry ingredients, wet ingredients, and ganache.
- Stand Mixer or Hand Mixer – A stand mixer or hand mixer will help you achieve the perfect texture when creaming the butter and sugar.
- 9-inch Springform Pan – A 9-inch round springform pan is ideal for this cake. It allows you to easily remove the cake once it’s done baking.
- Cooling Rack – This will help the cake cool evenly and prevent it from getting soggy.
- Whisk – A whisk is essential for making sure your ganache is whipped properly to achieve a light and airy texture.
- Ladle – You’ll use a ladle to pour the ganache over the cake to create that smooth, glossy coating.
Ingredients
For the Cake:
- 4 ounces hazelnuts – These will be toasted and ground, adding a warm, nutty flavor to the cake.
- 13 ⅓ tablespoons unsalted butter (1 ⅔ sticks), softened – The butter is what gives the cake its richness and tenderness.
- ⅔ cup Dutch-process cocoa powder – A high-quality cocoa powder is essential for a deep, chocolate flavor.
- 6 tablespoons granulated sugar – Just a bit of sugar for the dry ingredients to balance the flavors.
- 1 ⅔ cup all-purpose flour – This will give the cake structure and softness.
- 1 ½ teaspoons baking soda – Helps the cake rise and ensures it has the right texture.
- ¼ teaspoon table salt – A pinch of salt enhances the flavors and helps to balance the sweetness of the cake.
- ⅔ cup boiling water – This helps bloom the cocoa powder, intensifying the chocolate flavor.
- 1 ¾ cups packed dark-brown sugar – Brown sugar brings moisture and a rich, caramel undertone to the cake.
- 4 large eggs, at room temperature – Eggs help with the structure of the cake and provide richness.
- 1 ⅓ cups buttermilk, at room temperature – The acidity in buttermilk reacts with the baking soda, making the cake incredibly tender.
- 2 ½ teaspoons pure vanilla extract – Vanilla enhances the chocolate flavor and adds depth.
For the Ganache:
- 12 oz milk chocolate, finely chopped – Use high-quality milk chocolate for a smooth, velvety ganache.
- 6 oz heavy whipping cream – The cream makes the ganache silky and smooth.
- 2 Tbsp Baileys Irish Cream (optional) – This adds a subtle layer of flavor and depth to the ganache.
For Decoration:
- Candied Hazelnuts – These will add a crunchy texture and bring out the nutty flavor in the cake.
- Chocolate Curls – To make the cake look as good as it tastes, chocolate curls are a simple yet elegant garnish.
Step-by-Step Instructions to Make Belgian Chocolate Cake
Now that you have all your ingredients and equipment ready, let’s get into the process of making this Belgian Chocolate Cake. From toasting the hazelnuts to whipping up the ganache, every step brings you closer to a rich, indulgent chocolate experience that’s sure to wow anyone who takes a bite.
Step 1: Toast the Hazelnuts
- Preheat your oven to 350°F (175°C).
- Place 4 ounces of hazelnuts on a baking sheet.
- Toast them in the oven for 12 minutes or until fragrant. The nuts will become lightly golden.
- Once they’re done, transfer the hazelnuts to a clean kitchen towel and rub them together to remove the skins.
- Set them aside to cool, then place them in a food processor and grind them until fine but not pasty.
Step 2: Prepare the Cake Batter
- Grease a 9-inch springform pan with butter and lightly coat it with cocoa powder. Tap out any excess cocoa to ensure an even coating.
- In a medium bowl, whisk together the dry ingredients: the toasted hazelnuts, 1 ⅔ cups all-purpose flour, 1 ½ teaspoons baking soda, ¼ teaspoon salt, and 6 tablespoons granulated sugar.
- In a separate heatproof bowl, whisk together the cocoa powder and ⅔ cup boiling water until smooth. The mixture will thicken as it cools, but don’t worry – this is normal.
- In a stand mixer fitted with the paddle attachment, cream the softened butter (13 ⅓ tablespoons) and 1 ¾ cups dark-brown sugar on high for 3-4 minutes until the mixture is light and fluffy.
- Add the 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape the sides of the bowl as needed.
- Stir in the vanilla extract for added flavor.
Step 3: Combine Wet and Dry Ingredients
- Lower the mixer speed to low and begin alternating adding the dry ingredients and wet cocoa mixture.
- Start with half of the dry mixture, followed by half of the buttermilk (1 ⅓ cups). Mix until incorporated.
- Add the remaining dry ingredients, followed by the rest of the buttermilk, mixing just until combined. Do not overmix.
Step 4: Bake the Cake
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake the cake at 350°F (175°C) for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Let the cake cool in the pan for 10 minutes. Then, run a knife around the edges of the cake to loosen it. Turn it out onto a wire rack and let it cool completely.
Step 5: Prepare the Milk Chocolate Ganache
- While the cake is cooling, chop the milk chocolate finely and place it in a bowl.
- In a small saucepan, bring the heavy cream (6 oz) to a simmer.
- Pour the hot cream over the chopped chocolate and cover the bowl with plastic wrap. Let it sit for about 2 minutes before stirring until the chocolate is completely melted and smooth.
- If you’re using Baileys Irish Cream, add 2 tablespoons to the ganache and stir.
- Let the ganache cool in the fridge until it thickens slightly, but remains soft enough for whipping.
Step 6: Whip the Ganache
- Once the ganache has cooled, transfer it to the bowl of a stand mixer and whip using the whisk attachment on medium speed for about 1-2 minutes until it becomes lighter in color and fluffy.
Step 7: Assemble the Cake
- Once the cake is completely cool, place the first layer of cake on a serving plate or cardboard round.
- Spread half of the whipped ganache evenly over the top of the cake.
- Refrigerate the cake for about 20-30 minutes to set the ganache before proceeding.
- Add the second layer of cake and spread the remaining whipped ganache on top, smoothing it out with a spatula.
Final Steps for Belgian Chocolate Cake
We are almost there! Now that the ganache is set and the cake layers are stacked, it’s time to add the final touches that will make this Belgian Chocolate Cake not only delicious but visually stunning as well.
Step 8: Prepare the Ganache Glaze
- Reserve the remaining ganache (that hasn’t been whipped) for the glaze.
- Place the cake (still on the cardboard round) on a wire rack over a sheet of waxed or parchment paper to catch any excess ganache.
- Using a small ladle, pour the reserved ganache over the top of the cake in a circular motion while gently moving the ladle. This will allow the ganache to cascade down the sides.
- Let the ganache settle and drip down the sides until it evenly coats the cake.
- If there’s any excess ganache, scrape it up and save it for another use, such as drizzling over ice cream or brownies.
Step 9: Add Garnishes
- Now, it’s time for the fun part – decorating!
- Candied Hazelnuts and chocolate curls are perfect for topping this cake. Gently press the candied hazelnuts onto the sides of the cake and sprinkle a few on top for added crunch and flavor.
- If you want to add more of a decorative touch, create some chocolate curls by using a vegetable peeler to shave pieces of chocolate from a bar of chocolate. Place these curls on top of the cake to make it even more eye-catching.
Step 10: Chill and Serve
- Once the ganache has set, remove the cake from the wire rack and place it on a cake stand or platter.
- Allow the cake to come to room temperature before serving – this will give the ganache a perfectly smooth finish and make the flavors pop.
- Slice and enjoy this indulgent Belgian Chocolate Cake, complete with its rich ganache, tender cake layers, and crunchy hazelnut topping.
Tips for Storing and Making Ahead
- If you’re preparing this cake ahead of time, it can be stored in an airtight container at room temperature for up to 3 days.
- If you prefer to store it in the fridge, wrap the cake tightly and place it in the refrigerator. Let it come to room temperature before serving for the best texture.
- The milk chocolate ganache can be made a day in advance and stored in the fridge. Before whipping, let it come to room temperature.
- The candied hazelnuts and chocolate curls can be made up to 3 days ahead. Store them in airtight containers to keep them fresh.
Why You’ll Love This Belgian Chocolate Cake
- Decadent Chocolate Layers: Rich, moist, and full of flavor, the cake itself is the perfect chocolate base for any dessert lover.
- Smooth Milk Chocolate Ganache: Whipped ganache creates a fluffy and velvety texture that pairs perfectly with the deep chocolate flavor.
- Crisp Candied Hazelnuts: The addition of toasted and candied hazelnuts gives the cake a satisfying crunch and a nutty sweetness that balances out the richness of the chocolate.
This Belgian Chocolate Cake is perfect for special occasions or any time you want to treat yourself and your loved ones to something extraordinary. Whether it’s a birthday, holiday, or just because, this cake will impress with both its flavor and presentation.
