Late last year I had the pleasure of attending a European Cookery demonstration with a good friend in aid of her daughter’s school. The chef on the night was Emmet Maher, head chef in The Brandon House Hotel in New Ross, Co. Wexford.
Along with a starter of Stuffed Cabbage and Beef Goulash main course, he cooked this delectable Easy Chocolate Cake dessert; it was delicious and as the name suggests, super easy to whip up.
Upon hearing about it, Mr. Simply Homemade and the children looked at me expectantly, this was one cake I was expected to make!
225g Plain Flour
350g Caster Sugar (I used 180g Coconut Sugar)
1 1/2 tsp Baking Powder
1 1/2 tsp Bread Soda
2 tsp Vanilla Extract
250ml Milk (I used Buttermilk)
125ml Olive Oil
250ml Boiling Water
for the Ganache
200g Plain Chocolate (I used 70%)
200ml Double Cream
- Preheat the oven to 180C/160C fan, grease and line two 8″ sandwich tins.
- Place all of the cake ingredients, except the water into your mixer bowl and beat until smooth and fully combined.
- With the mixer running, slowly add the boiling water, this will result in a very runny cake batter.
- Divide the batter between the cake tins, transfer to the oven and bake for 25-35 minutes, the cake is done when the top is firm to touch and a skewer comes out clean.
- Allow the cakes to cool completely in the tins.
- Whilst the cakes are cooling, prepare the ganache.
- Place a bowl over a pan of water on a low heat. Add the cream and chocolate, heat until the chocolate melts.
- Once the chocolate has melted, remove the saucepan from the heat and whisk the mixture until it is smooth and glossy.
- Set aside for 1-2 hours, when it should be thick enough to sandwich between the two cakes with a layer on the top also.
Served with some whipped cream, this cake was a real treat.