A rich, bakery-style cake made with Lovetta Belgian Dark Chocolate Callets (58%). This recipe delivers a dense, moist crumb and a glossy ganache finish perfect for celebrations or as a showcase dessert in cafés and bakeries.

Ingredients (8 servings)

For the cake:

• 1 cup (175g) Lovetta Belgian Dark Chocolate Callets (58%)
  
  

• 1/2 cup (115g) unsalted butter
  
  

• 3/4 cup (150g) sugar
  
  

• 3 eggs, room temperature
  
  

• 1 tsp vanilla extract
  
  

• 1/2 cup (60g) all-purpose flour
  
  

• Pinch of salt
  
  

For the ganache:

• 1 cup (175g) Lovetta Belgian Dark Chocolate Callets (58%)
  
  

• 1/2 cup (120ml) heavy cream
  
  

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
   
   

2. Melt dark chocolate callets and butter in a heatproof bowl over simmering water. Stir until smooth.
   
   

3. Whisk in sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla.
   
   

4. Fold in flour and salt until just combined. Pour batter into prepared pan.
   
   

5. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
   
   

6. For the ganache: Heat the cream until just simmering, then pour it over the dark chocolate callets. Stir until glossy and smooth.
   
   

7. Spread ganache evenly over the cooled cake. Let it sit before slicing.
   
   

Pro Tips

• For a twist, swap half the dark chocolate callets with milk chocolate callets for a softer flavor.
  
  

• Top with fresh berries or edible gold leaf for a premium finish.
  
  

• Double the recipe for a two-layer cake with ganache in between.