Belgian chocolate: 10 ounces (70% dark or a mix of dark and milk chocolate)
Heavy cream: 1 cup (240ml)
Butter: 2 tablespoons, unsalted
Optional Toppings
Fresh berries (raspberries, strawberries, or blackberries)
Whipped cream
Chocolate shavings or curls
Crushed nuts
Instructions
Step 1: Prepare for Baking
Preheat the oven: Set your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
Prepare the dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
Step 2: Mix the Wet Ingredients
Combine liquids: In a separate medium-sized bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well blended.
Incorporate the hot water: Slowly add the hot water to the wet mixture, whisking constantly. The mixture will be thin, but this ensures a moist cake.
Step 3: Make the Batter
Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and lump-free. Avoid overmixing, as this can make the cake dense.
Step 4: Bake the Cake
Divide the batter: Pour the batter evenly into the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
Bake: Place the pans in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before assembling.
Step 5: Make the Belgian Chocolate Ganache
Melt the chocolate: Chop the Belgian chocolate into small pieces and place it in a heatproof bowl.
Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
Combine and mix: Pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes. Gently stir the mixture until smooth and glossy. Stir in the butter for added shine and richness. Allow the ganache to cool slightly until it thickens to a spreadable consistency.
Step 6: Assemble the Cake
Level the cake layers: If needed, use a serrated knife to level the tops of the cake layers.
Add the filling: Place one cake layer on a serving plate or cake stand. Spread a layer of ganache evenly over the top.
Stack and frost: Place the second cake layer on top. Spread the remaining ganache over the top and sides of the cake, smoothing with an offset spatula.
Step 7: Decorate
Add fresh berries, chocolate shavings, or your favorite toppings for a stunning presentation.
Let the cake sit at room temperature for about 30 minutes before slicing to allow the ganache to set completely.
