Belgian Chocolate Fudge Cake with Ganache Drip
An intensely rich, fudgy Belgian chocolate cake with a glossy chocolate ganache drip. This decadent dessert is perfect for special occasions and chocolate lovers seeking a truly luxurious treat.
Ingredients
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder Dutch-processed for richer flavor
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk room temperature
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips for ganache
- 0.5 cup heavy cream for ganache
- 1 tbsp unsalted butter for ganache
Notes
Storage: Wrap cake tightly and refrigerate up to 5 days. Bring to room temperature before serving. Make-ahead: Bake layers up to 2 days ahead; wrap well. Ganache can be made 1 day ahead and gently reheated. Variations: Add espresso powder to batter for mocha flavor. Serve with fresh berries or whipped cream for contrast.