Luxurious Belgian Chocolate Cake Recipe

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.

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.

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.

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.

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.

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.

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