This wonderful recipe came via Zeb Bakes who in turn spotted it on Dan Lepard’s site. Not only did Joanne sell this to me as a “chocolate porridge” recipe, she also made it clear that it was a one pan cake – how could I resist? It’s just taken me rather a while to blog about it. Not having any stout in the house, I substituted a bottle of real ale I had knocking about the place. I also followed Joanne’s suggestion of making a creme fraîche ganache as a topping rather than the sweeter icing in the original recipe.
This is what I did:
- Poured 330ml ale (Badger Original) into a large pan and added 50g rolled oats and 25g cocoa.
- Brought to the boil and simmered for 1 minute.
- Removed from heat and stirred in 75g unsalted butter and 100g 70% dark chocolate.
- Added 225g brown sugar (I think muscovado would have worked well here) and stirred well.
- Beat in one duck egg and 2 tsp vanilla extract.
- Mixed in 150g rasins
- Beat in 250 wholemeal spelt and 1 tsp baking powder
- Spooned into a 9″ cake thingie and baked for 30 mins at 18oC.
- Whilst cake was cooling, I melted 100g dark chocolate with 100 ml creme fraiche and stirred gently. I don’t seem to have much success with ganache, it started to split so I very quickly stopped stirring.
- Spread this on top of the cooled cake as best I could and cut into 16 squares.
Voted by CT as his favourite cake in a long time, this was rich, dense, chewy, moist and delicious – need I go on? Well, one other thing, it wasn’t too sweet, which is how we both like our cakes (mostly!). Despite the ganache not being quite perfect, it still tasted good and it worked better than I think the original fudgy icing would have done. It lasted well and was just as delicious, if not more so, one week on. As I’m sure the ale will have given a different result to the stout, this gives me a good excuse to make it again. Thank you Joanna.