I promise I’ll figure out an egg-free Herman next, but this Herman was made quite literally in self-defense. You see, on Saturday while I was at choir, Herman got out of his container and went on a rampage across the benchtop, spreading chaos in his wake. I like to think of this as Aggravated Battery – the bench was batter-y, I was aggravated.
(He is a very, very enthusiastic Herman. I’ve fed him with barley flour, which seems to have curbed his unseemly verve a little bit, but I suspect the hot weather is only going to bring him back, bigger and batter than before.)
And, of course, my Herman is still producing far more batter than I can give away, so on Cup Eve, I decided to make another Herman cake for my colleagues and the colleagues of my husband, since both of us are working on the day itself. We clearly deserve cake.
Also, this meant I could use up some more batter.
This Herman was, I think, far more successful. The cocoa calms down the fermented flavour, so it tastes a bit less like eating a brewery, and I think we all know how I feel about the combination of chocolate and raspberries. You really can’t lose.
Actually, I’m underselling it. This is a gorgeous, gorgeous cake. I’m actually regretting giving so much of it away, because it was so perfectly to my taste – not too sweet, nicely chocolatey, and with plenty of raspberry goodness.
Fortunately, I have plenty of Herman left. I can make more.
(No cake photos, because I was in a mad rush and forgot. But here’s a portrait of Herman shortly after his eruption from the jug. As you can see, I have removed a quarter of him, but he is already bubbling back up in a slightly alarming fashion.)
Your Shopping List
250 – 300ml Herman starter (i.e., about a quarter of your Herman on day 10 after his second feed on day 9)
2/3 cups sugar – any kind, but I used half castor and half coconut sugar
2/3cup self-raising flour
1/3 cup cocoa
1 cup almond meal
160 ml canola oil
200 g dark chocolate, chopped
300 g frozen raspberries