Double Chocolate ‘Oven’ Cake

Years ago, I turned some leftover pancake batter into a skillet bake that still wows me its randomness and deliciousness. I called it a double chocolate oven cake. And served it with some delightful lemon posset.

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What does it taste like? Look like? Crunch and cream is how I like to describe it: ‘It bakes into a one cm thick ‘cake’ that has a crisp, firm top and base with wonderful crunchy edges and a soft, smooth mousse-pudding centre.’

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Ingredients
Makes 1 ’16cm’ cake but you can double the batter and bake in a large pan/ baking tin
1 egg
1/2 cup fresh milk
Pinch of salt
Pinch of cinnamon powder
1 teaspoon vanilla extract
1/3 cup all-purpose white flour
1/3 cup wholemeal flour
1/3 cup oats
1/2 teaspoon baking powder
Cocoa powder
Chocolate chips, to taste
1-2 teaspoons salted (brown) butter. melted

Directions
Preheat the oven to 225 degrees C

In a large bowl, whisk eggs, milk, salt, cinnamon and vanilla extract. Slowly whisk in the flours, oats and baking powder. Don’t add the cocoa powder and chocolate chips yet

Let the batter rest in the fridge for half an hour. When ready, remove 3/4’s cup of the mix (for the 16cm pan) and add 2 teaspoons of cocoa powder. Whisk till well-combinedDSC_1743

Put the melted butter in a cast-iron skillet or an oven-safe dish and spread to grease the base and sides. The first time I made this, I heated the butter in the pan and it bubbled up around the sides. If you are using an ovenproof dish or baking tin, its safer to just grease it

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Add the cocoa pancake batter and place in the centre of the oven for
After 10 minutes, the pancake should be ‘set’. Scatter some chocolate chips/ chunks over the top and let ‘just’ melt (not burn), another 3-4 minutes

Carefully remove from the oven

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Let sit for a couple of minutes then run a spatula around the side and under to loosen the base of the cake and gently lift/slide it onto a plate or platter

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Cut into wedges and serve with whipped lemon cream, lemon posset, icecream and fresh fruit

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Enjoy

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