Brussels Chocolate-Wafer Cake with Orange Glaze

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist, chocolatey cake infused with orange zest, served with a glossy citrus glaze for a taste of Brussels' pastry tradition. This Belgian-inspired recipe, ready in about 50 minutes, layers All-purpose flour, Unsweetened cocoa powder, Granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 8 Belgian cuisine 220 cal/serving

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Ingredients

1.5 cups All-purpose flour
3/4 cup Unsweetened cocoa powder
1 cup Granulated sugar
1 tsp Baking powder
1/4 tsp Salt
2, room temperature Eggs
1/2 cup, softened Butter
1 tsp Vanilla extract
1 large Orange zest
1 cup Powdered sugar
2 tbsp Fresh orange juice

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Instructions

Step 1: Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan. Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
Step 2: Beat softened butter and sugar in a large bowl until light and fluffy (3-4 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract and orange zest.
Step 3: Gradually add dry ingredients to wet ingredients, mixing just until combined—do not overmix. Pour batter into prepared pan and smooth the top.
Step 4: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
Step 5: For glaze, whisk powdered sugar, orange juice, and 1 tbsp water until smooth and pourable. Drizzle over cooled cake, letting it drip down the sides. Let set for 20 minutes before slicing.