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Belgian chocolate cake slice with Belgian chocolate ganache taken out of the whole cake.

Easy Belgian Chocolate Cake Recipe with Ganache

Marissa
A moist, deeply chocolatey Belgian chocolate cake made with Belgian dark chocolate and whipped egg whites. The French chocolate cake approach applied to the best Belgian ingredient. Sweet but not overly so. Serve plain or top with dark, milk, or white chocolate ganache.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Belgian, European, French
Servings 10 people
Calories 422 kcal

Ingredients
  

For the cake:

  • 6.3 oz Belgian dark chocolate (70%), roughly chopped 180 grams
  • ½ cup Unsalted butter 120g cut into cubes
  • ½ cup caster sugar plus 1 tbsp 1/2 cup plus 1 tbsp , 120g
  • 4 large eggs separated
  • ½ cup plain flour 60 grams, all purpose
  • 2 tbsp unsweetened Dutch-process cocoa powder
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • Pinch of fine salt
  • 1 tsp vanilla extract
  • 2 tbsp strong brewed coffee or espresso cooled

Dark chocolate ganache (optional):

Smaller batch:

  • 5.3 oz Belgian dark chocolate (70%), finely chopped 150 grams
  • ⅔ cup Heavy cream 150 ml

Larger batch:

  • 6.3 oz Belgian dark chocolate (70%) 180 grams, finely chopped
  • ¾ cup Heavy cream 180 ml

Milk chocolate ganache (optional):

Smaller batch:

  • 5.3 oz Belgian milk chocolate, finely chopped 150 grams
  • 1/2 cup heavy cream scant 1/2 cup, or 100ml

Larger batch:

  • 6.3 oz Belgian milk chocolate, finely chopped 180 grams
  • ½ cup Heavy cream 120 ml

White chocolate ganache (optional):

Smaller batch:

  • 5.3 oz White chocolate, finely chopped 150 grams, good quality
  • ⅓ cup Heavy cream 80 ml

Larger batch:

  • 6.3 oz White chocolate, finely chopped 180 grams
  • 1/2 cup Heavy cream 100ml

Instructions
 

For the cake:

  • Preheat oven to 170°C (340°F). Grease a 20cm (8-inch) round cake tin, line the base with baking paper (parchment paper), and dust the sides with cocoa powder.
  • Melt the chocolate and butter in a heatproof bowl set over barely simmering water, stirring occasionally, until glossy. Remove from heat and transfer to a clean mixing bowl.
  • While still warm, stir in the caster sugar until dissolved. Cool for 10 minutes until the bowl feels warm, not hot.
  • Add egg yolks one at a time, stirring well with a wooden spoon after each. Stir in the vanilla and coffee.
  • Sift the flour, cocoa powder, baking powder, cinnamon, and salt into the chocolate mixture. Fold gently until just combined.
  • In a clean dry bowl, whisk egg whites to soft, glossy peaks. Smooth and shiny, not dry or clumpy. The peak should curl over gently when you lift the beater, not stand straight up.
  • Stir one third of the whites into the batter to loosen it. Add half the remaining whites and fold gently until almost combined. Add the final half and fold until the batter is uniform. Stop as soon as you can no longer see white streaks.
  • Pour into the prepared tin. Bake for 28–32 minutes, until the edges are set and pulling away from the tin and the centre has a slight wobble. A skewer 2cm from the edge should come out clean.
  • Cool in the tin for 15 minutes, then turn out onto a wire rack. The center may sink slightly. This is normal. For ganache, chill the cake in the fridge for 20–30 minutes before pouring.

For dark or milk chocolate ganache:

  • Heat the cream to just simmering. Pour over the chopped chocolate, leave 2 minutes, then stir gently from the centre until smooth. Cool 10–15 minutes until slightly thickened, then pour over the cooled cake.

For white chocolate ganache:

  • Heat the cream to just below simmering. Pour over the chopped white chocolate, leave 2 minutes, then stir gently from the centre until smooth. If grainy, 10 seconds in the microwave and another gentle stir. Cool 15–20 minutes before pouring.

Notes

 
  • Use block chocolate, not chips. Chips contain stabilizers that affect how they melt.
  • Room temperature eggs whip more easily. If straight from the fridge, sit them in warm water for 5 minutes before separating.
  • Keeps wrapped at room temperature for 2 days. Refrigerate after 2 days and bring to room temperature before serving.
  • The unfrosted cake freezes well for up to 1 month.
  • Gluten-free option: substitute plain flour with almond flour (note: contains nuts).
  • Serve without ganache alongside crème fraîche, whipped cream, or vanilla ice cream.

Nutrition

Calories: 422kcalCarbohydrates: 31gProtein: 6gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 109mgSodium: 80mgPotassium: 301mgFiber: 4gSugar: 18gVitamin A: 625IUVitamin C: 0.1mgCalcium: 74mgIron: 5mg
Keyword Belgian chocolate cake, Belgian chocolate cake recipe, chocolate birthday cake, dark chocolate cake, easy Belgian chocolate cake, French chocolate cake, moist Belgian chocolate cake, moist chocolate cake
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