It has been ages since I cooked a Dan Lepard recipe. Well 2 months to be exact. For anyone who is a regular visitor to my blog you will know that 2 months without a Dan Lepard recipe is like a lifetime and that by rights, I should now be experiencing withdrawal symptoms.
So I decided to fix that by making Dan’s pumpkin chocolate mud cake recipe from the Guardian. It wasn’t actually my intention to make a Mr Lepard recipe but the theme of this month’s We Should Cocoa Challenge is pumpkin and chocolate. If you Google “pumpkin” and “chocolate” then Dan’s recipe pops up pretty much at the top of the list.
As I have been a bit pushed for time this week, I was pleased to see that this was a no-nonsense recipe from Dan. It’s pretty much a ‘whack all the ingredients in a bowl and give it a good mix’ sort of cake. It didn’t really like being baked at high altitude though. Despite reducing the baking powder by half, the cake still rose too fast and sort of exploded in the middle. Some creative trimming got it back to a square-ish shape and at least there was icing to cover a multitude of sins. (Although it was a good 30+˚C in the kitchen that day so the icing did wilt a bit and start to slide off the cake.)
It may not have been a looker but as we all know, looks can be deceiving and this cake was no exception. On first bite I was just relieved it tasted better than it appeared but the cake really grew on me and now there is only one square left, I am sad it is almost gone. I think Dan and I share a love of a tipple of rum as I have noticed its appearance in many of his recipes. A little dash of rum features here in the icing and it is gorgeous. As is the sponge itself which is kept moist by the grated pumpkin and contrasts beautifully with the slight crunch of the pecan nuts.
So thanks to Choclette of Chocolate Log Blog and the Hungy Hinny who are hosting this month’s We Should Cocoa challenge for choosing the pumpkin/chocolate combo and in the process, reminding me of what a baking genius Dan really is.