Luxurious Belgian Chocolate Cake Recipe

Luxurious Belgian Chocolate Cake Recipe

Indulge in this decadent Belgian Chocolate Cake, a rich and luxurious dessert that showcases the finest Belgian chocolate. This cake is perfect for any chocolate lover, featuring layers of moist chocolate cake, a smooth chocolate glaze, and decorative chocolate panels and shavings. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to impress.
Portions:12
Preparation Time: 2 hours
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Equipment

  • 23cm round springform cake tin
  • Mixing bowls
  • electric mixer
  • Sieve
  • spatula
  • wire rack
  • palette knife
  • Small sharp knife
  • Ruler
  • Baking parchment
  • Marble slab (optional)
  • Chopping knife
  • Cling film
  • Cake card

Ingredients

For the Cake:

  • 200 g plain flour
  • 200 g caster sugar
  • ¼ teaspoon salt
  • 1½ teaspoons bicarbonate of soda
  • 75 g cocoa powder
  • 150 ml boiling water
  • 320 ml buttermilk
  • 2 teaspoons vanilla extract
  • 190 g unsalted butter
  • 350 g dark soft brown sugar
  • 4 large eggs lightly beaten

For the Chocolate Glaze:

  • 75 ml double cream
  • 20 g caster sugar
  • 2 tablespoons water
  • 260 g apricot jam warmed and sieved
  • 175 g dark chocolate 70% cocoa solids, finely chopped

For the Chocolate Panels:

  • 1 patterned acetate transfer sheet
  • 150 g dark chocolate 70% cocoa solids, tempered or dark cocoa Candy Melts, melted

Instructions

Prepare the Cake:

  • Preheat the oven to 170°C/Gas Mark 3.
  • Grease a 23cm round springform cake tin, dust it with cocoa powder, and tap out any excess.
  • Sift the plain flour, caster sugar, salt, and bicarbonate of soda into a large mixing bowl.
  • In a separate bowl, whisk the cocoa powder with boiling water until smooth.
  • Stir in the buttermilk and vanilla extract.
  • Using an electric mixer, beat the unsalted butter and dark soft brown sugar together for 3–4 minutes until light and fluffy.
  • Gradually add the lightly beaten eggs, a little at a time, mixing well after each addition.
  • Reduce the mixer speed and blend in half of the dry ingredients.
  • Add the cocoa and buttermilk mixture, then the remaining dry ingredients, mixing until just combined.
  • Pour the batter into the prepared tin, level the top with a spatula, and bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
  • Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool completely.

Make the Chocolate Glaze:

  • In a pan, combine the double cream, caster sugar, water, and warmed apricot jam.
  • Bring to a boil over medium heat, stirring occasionally to prevent sticking.
  • Place the finely chopped dark chocolate in a bowl.
  • Pour the hot cream mixture over the chocolate, ensuring it is fully covered.
  • Let it stand for 1 minute, then gently whisk to form a smooth, shiny glaze.
  • Cover the surface with cling film and let it cool to blood heat.

Glaze the Cake:

  • Place the cooled cake on a 23cm cake card and rest it on a wire rack over a clean tray to catch excess glaze.
  • Pour the glaze onto the center of the cake and use a palette knife to spread it over the sides, ensuring the entire cake is covered.
  • Let the cake sit for 10–15 minutes to allow the glaze to set slightly, then transfer the cake from the wire rack.

Make the Chocolate Panels:

  • Prepare a palette knife, a small sharp knife, and a ruler.
  • Place the acetate transfer sheet on a piece of baking parchment that is slightly larger than the transfer.
  • Pour the tempered dark chocolate or melted Candy Melts onto the transfer sheet and quickly spread it evenly with a palette knife.
  • Once set, use the knife and ruler to cut the chocolate into equal squares of about 5cm.
  • Do not wait too long to cut, as the chocolate will become too firm.

Make the Chocolate Shavings:

  • Spread the tempered or melted milk chocolate thinly on a marble slab using a palette knife.
  • Once set, use a large chopping knife at a flat angle to shave the chocolate into pieces about 5cm long.
  • If the chocolate breaks, re-melt it and try again.

Assemble the Cake:

  • Arrange the chocolate panels around the sides of the cake, allowing them to stick to the glaze.
  • Decorate the top of the cake with chocolate shavings, starting about 1cm in from the edge and working towards the center in overlapping circles.

Serving Suggestion:

  • Serve this cake at room temperature with a cup of coffee or a glass of rich red wine.

Notes / Tips / Wine Advice:

Pair with a bold red wine like Cabernet Sauvignon or a dessert wine like Tawny Port.

Nutritional Information

Calories: 550 kcal | Carbohydrates: 65 g | Protein: 7 g | Fat: 30 g | Fiber: 5 g | Sugar: 45 g | Salt: 0.6 mg
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Course Cake / Chocolate / Dessert
Cuisine Belgium