Monday, June 20, 2011

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting


I made this back in January for my birthday. I love oatmeal cakes, cookies, breads. Pretty much anything with oatmeal. I have an oatmeal cookie recipe I want to share with you soon, too. I also eat a lot of oatmeal for breakfast. Oatmeal is a big part of my life. Since this cake recipe is simple, and every ingredient called for is part of my pantry staples (other than cream cheese...I'll admit I don't stock EVERYTHING regularly), it was an easy sell for me to choose this recipe.

You'll notice that you toss flour with the chocolate chips before they go into the batter. It's a great technique for preventing the chips from falling to the bottom of the cake. Though isn't it funny how there's a famous quote: "Let the chips fall where they may." That quote definitely doesn't apply to cakes! I encourage you to try this trick in other cake recipes that call for chocolate chips. It really works!

And if you're in the mood for cupcakes, I'm sure this cake would lend itself perfectly to cupcakes instead of a 9x13-inch cake.


Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Adapted from a recipe by Matt Lewis and Renato Poliafito in Baked Explorations

8 ounces chocolate chips
1/2 teaspoon bourbon, Scotch, or favorite liquor
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup rolled oats
1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
3/4 cup granulated sugar
1 1/4 cups firmly packed dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon

Preheat the oven to 375 degrees F and position the rack in the center. Grease the sides and bottom of a 9x13-inch pan (either glass or light-colored metal). Measure 1 1/4 cups water and bring to a boil (microwave works well for this).

In a small bowl, combine the chocolate chips and bourbon and toss to coat. Sprinkle the 2 tablespoons of flour over the chips and toss to coat. Set aside.

In a large bowl, combine the oats and cubed butter. Pour the boiling water over the oat-butter mixture, leave it alone for 30 seconds, then stir to melt the butter. Set aside for 25 to 30 minutes.

In another large bowl, whisk together the eggs, granulated and dark brown sugars, salt, baking soda, baking powder, and cinnamon until well combined. Add the cooled oatmeal mixture and fold it in to incorporate. Then gently fold in the remaining 1 1/2 cups flour and the chocolate chips. Pour the batter into the prepared pan.

Bake the cake for 38 to 45 minutes. You'll know the cake is done when you insert a cake tester or toothpick in the center and it comes out clean.

Let cool on a wire rack for at least 30 minutes.

Prepare the Cream Cheese Frosting (see recipe below). Spread a thin layer of frosting over the entire top surface of the cooled cake. Chill the cake in the fridge for 15 minutes to set the frosting before serving. Store leftover cake in the fridge, tightly covered. If you haven't frosted the cake yet, you can leave the cake, tightly wrapped, out on the counter (doesn't need to be chilled unless there's cream cheese frosting).

Cream Cheese Frosting
5 tablespoons unsalted butter, softened
5 1/2 ounces cream cheese, softened
2 cups confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Using a stand mixer with the paddle attachment, beat the butter until very smooth. Add the cream cheese and beat until smooth.

Add the confectioners' sugar and vanilla and beat again, about 1 minute. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. If you want, you can prepare this frosting the day before, just remove from the fridge and let it soften before you attempt to spread it on the cake.


Step-by-Step in Pictures
Place chocolate chips, bourbon, and flour in a small bowl...

Toss to coat the chips with the flour...
In a large bowl, combine the oats and cubed butter...
Pour boiling water over the oats and butter...

Let stand 30 seconds, then stir to melt the butter; set aside for 25 minutes...
In another large bowl, whisk together eggs, both sugars, salt, baking soda, baking powder, and cinnamon...

Add the cooled oatmeal mixture and stir to combine...

Fold in the flour...

Stir in the chocolate chips...
Pour the batter into the prepared pan and bake at 375 degrees F for 38 to 45 minutes...

To make the Cream Cheese Frosting, beat the butter until smooth...
Add the cream cheese...
Add the confectioners' sugar...

Add the vanilla, then chill the frosting in the fridge for 30 minutes...

Frost the cooled cake...

4 comments:

David M said...

This looks delicious. More icing please.

David M said...

Did I mention this looks delicious. it sounds delicious too. mmmmmm. i love carrot cake (without nuts) and I love oatmeal cookies, so this I think would be great.

Mom said...

That looks so yummy! I toss blueberries into flour, too. Seems like a simple trick that is often left out of recipes.

tea with hazel said...

love the look of this one..will try it on my visiting children this week..i wouldnt dare make it other than when i am expecting visitors because my sweet tooth would get out of control! :)

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