Best Belgian Chocolate Cake Recipe (Step‑by‑Step, Perfect Ganache)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Microwave 1 cup milk chocolate and 1/2 cup dark chocolate together for a few seconds until melted, then cover and refrigerate.

In a mixing bowl, combine 3 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 3 tsp baking soda, and 1/2 tsp salt.

In another bowl, mix 2 cups granulated sugar with 2 tsp white vinegar and 2 cups warm coffee (not hot).

Add 2 tsp vanilla essence to the coffee mixture and stir well.

Pour the coffee mixture into the flour mixture and mix until combined.

Add 2/3 cup light olive oil to the batter and mix until smooth.

Preheat the oven to 170°C (340°F).

Pour the batter into a prepared cake pan and bake for 20 minutes.

After baking, cut the cake into 2 layers.

Whip the refrigerated chocolate mixture with 300ml whipping cream until smooth and use it to decorate the cake as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens