Tuesday, April 12, 2011

"Baked" Oatmeal Chocolate Chip Cake

 


I can't believe it took so long to try this recipe, after all, it comes from the Baked boy's latest cookbook, and it contains two of my favorite ingredients - oatmeal and chocolate. Now that I've finally made, and eaten it, I'm really ticked that I waited so long. It's super easy, no mixer required, and it has a nice buttery oatmeal flavor, punctuated by cinnamon and chocolate. Keep a copy of this recipe in your weekend bag, it makes the perfect contribution to a dinner or brunch.

 If it sounds familiar, it's because I made a different version last month. This one is much better.

Baker's Notes: While the tiny amount of liquor seems odd, this method of coating the chocolate chips does work, so I will use it again. I wonder if vanilla extract would be as effective? The original recipe calls for a 45 minute bake time, which seemed long for a fairly shallow cake. Try testing it at the 30 minute mark. I have an old 8" x 11" pan, I may try it next time, so the cake would be a bit thicker. I opted out of the original recipe's cream cheese frosting, as I thought it would distract from the oatmeal/chocolate/cinnamon flavors.

Oatmeal Chocolate Chip Cake                                                                     adapted from Baked Explorations: Classic American Desserts Reinvented
  • 8 ounces chocolate chips (about 1½  cups)
  • ½  teaspoon bourbon, Scotch, or your favorite liquor
  • 1½  cups plus 2 tablespoons all-purpose flour
  • 1  cup rolled oats
  • ½ cup (1 stick) unsalted butter, cut into small cubes, at room temperature
  • 2 eggs, slightly beaten
  • ¾ cup granulated sugar
  • 1¼ cups firmly packed dark brown sugar
  • ½  teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 generous teaspoon cinnamon
Heat 1¼ cups water to boiling. Place the oats and cubed butter in a medium bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Set the mixture aside for 25 to 30 minutes.

Meanwhile, preheat the oven to 375°F and position the rack in the center of the oven. Butter the sides and bottom of a 9 x 13 inch glass or light-colored metal baking pan.

Place the chocolate chips in a small bowl and toss them with the bourbon until covered. Sprinkle 2 tablespoons of the flour over the chips and toss until coated. This will keep them from settling at the bottom during baking. Set aside.

In a separate bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then chocolate chips. Spread the batter into the prepared pan.

Bake the cake or 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes. Keeps well, covered, for at least 2 days.

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