semi-sweet chocolate cake
totally acceptable for breakfast
reading Ella Risbridger’s “Midnight Chicken”, i stumbled upon her oatcakes recipe. born and raised in Indonesia, my mind instantly visualize the dish as the name suggest; cake made from oat. like the cake cake, not the Scottish one.
well as i lounge around a very slow Saturday afternoon, which is quite rare nowadays, i kept on thinking about oatcakes. partly because i’ve just been in a smoothie and parfait bowl craze for the past week and just recently bought a bag of rolled oats. at this point, i wasn’t reading her book, i kept thinking…oatcakes…oatcakes…must…make…oatcakes
so after scanning my fridge for some half-frozen, overripe bananas i’ve kept in small bags for my breakfast portion, my mind was made. oat, banana, and chocolate cake.
ingredients
cake:
1 medium-sized overripe bananas, #nofoodwaste
1 cup of rolled oats
1/4 cup of unsweetened cocoa powder (i use Delfi’s)
1 tsp of instant coffee
1/2 tsp of baking powder
1 egg (you can substitute this with another banana for a vegan option)
2 tbsp of brown sugar/1 drop of liquid stevia (optional, esp. if your bananas are sweet enough)
1 tbsp of butter
half a cup of plain yogurt
pinch of salt
dash of vanilla (i use the powdered one)
glaze:
1 tbsp of plain yogurt
1 tbsp of icing sugar/1 tsp of salted caramel syrup/1 drop of liquid stevia (again, totally optional)
dash of vanilla, if you’d like to
cocoa nibs/chopped dark chocolate
cinnamon
this yields 2 portions, but you can double or triple the recipe according to who’s eating!
here’s how to cook it
1. prep your oat & batter
blitz your oats in food processor until it’s smooth enough. mine still has a bit of a crumble because i’m lazy
still in the same food processor (i hate washing dishes), blend your bananas with yogurt and egg. add in the butter too. if you’re using sugar/stevia, throw it in.
i find out that the best sugar when you’re baking with bananas are brown sugar, but most of overripe bananas are already sweet anyway.
i was overly confident that my bananas are sweet enough though, so i opt out the sugar. turns out it could be a lot sweeter. i made it up in the glaze later.
into your batter, pour in the cocoa powder (you could bloom it with the butter but i was too lazy to heat it + wait for it to cool down + wash the extra dishes) and instant coffee, as well as baking powder, pinch of salt, vanilla, and cinnamon for good measure. blend until they’re all mixed well.
into another bowl, combine the wet batter with the blitzed oat. now might be a good time to preheat your oven/airfryer to 170°C - 200°C depending on your oven settings.
2. bake your cake
line your vessel of choice with baking paper. i use heat-safe mugs just because.
bake the cakes into a preheated oven for around 15-20 minutes; check to see if it’s baked through using a toothpick at the 15 minutes mark.
you can also use a microwave for this, and you’d only need about 2-5 minutes? i would check the cake for doneness every minute though.
3. glaze it!
for the glaze, all you need to do is to just sift the powdered sugar (if you use any) and mix all the ingredients in a cup before drizzling it down the cake.
easily my favorite part.
4. serve!
oh i am so FULL.
this, in my opinion, would be a great breakfast or a post-workout meal. you have bananas, egg, and oats. texture-wise, it’s as if brownie and banana bread had a baby.
i served it with chopped dark chocolate and some roasted pumpkin seeds just because. this should’ve been my dessert for supper. it became my whole meal for the night.
please tag me (@.tukangsihirintern) at instagram if you recooked this!
with <3,
al