Easy Peezy Chocolate Cake


Love making this chocolate cake – it’s easy and ready to serve in 1 hour and 15 minutes, from start to finish. The Bundt Cake mold I prefer, but you can use 2 – 8 inch cake pans too. You can top with icing or chocolate gauche. ( Recipe is below ) Here’s the Easy Peezy Chocolate Cake recipe ——

Chef Bari


Sift all the dry ingredients into a bowl. ( All dry measuring cup) 

  • 1 3/4 cups Flour 
  • 3/4 cup Cocoa Powder 
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 teaspoons of baking soda 
  • 1 teaspoon of salt
  • 2 cups of sugar 


(Add all wet ingredients to large measuring cup. )

  • 1 cup of milk 
  • 1/2 cup of canola or grapeseed oil 
  • 2 large eggs or 3 small eggs 
  • 2 teaspoons of vanilla 


  • 1 cup of hot water ( microwave) Keep separate. 

PREHEAT OVEN TO 350 degrees F. Grease a Bundt pan with vegetable spray or two 8 inch pans.


  • Place all dry ingredients into your favourite mixer.  
  • Turn on low setting. 
  • Add wet ingredients except hot water. 
  • Mix for 2 minutes. 
  • Now add hot water.  

[NOTE : Your mixture will be runny, so expect that.] 

  • Place mixture into your preferred pan ( I like using a Bundt Cake Pan ) . 
  • Put in preheated oven at 350 degrees F.
  • Bake 35 to 40 minutes. Use toothpick test ( If your toothpick comes out clean , it’s ready. ) 
  • Let cool before you add the icing or ganache topping.



  • 1 stick or 2 cups of butter
  • 2/3 cups of cocoa powder
  • 3 cups of sifted icing sugar 
  • 1/3 cup of milk 
  • 1 teaspoon of vanilla 


  • Melt  Butter in microwave 
  • Stir in dry cocoa 
  • Place in icing sugar and last milk. 
  • Mix evenly throughout. 



  • 12 oz. semi-sweet chocolate chips 
  • 1 cup heavy cream
  • 4 tablespoons of butter
  • 2 tablespoons of rum or strong coffee
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of salt

Method : 

  • Put your chocolate chips in a large bowl. 
  • Warm cream in microwave with butter until the butter is completely melted. (My microwave it takes 2 minutes. Your may be faster).  
  • Stir in the rum or coffee, salt, and vanilla.
  • Pour hot milk mixture on top of chocolate chips and let sit for 5 minutes. 
  • Now whisk briskly until nice and smooth. 
  • Pour immediately onto top of cake starting from the centre. You can use a piping bag but just remember you have to be fast before the ganache hardens. You basically have a 5 minute buffer. 

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