Easy Chocolate Cake

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.

Rich, fluffy, chocolatey deliciousness!
Rich, fluffy, chocolatey deliciousness!

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)

85g Cocoa Powder ecc

1 1/2 tsp Baking Powder

 1 1/2 tsp Bread Soda

2 tsp Vanilla Extract

2 Eggs

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.

4 thoughts on “Easy Chocolate Cake

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