On any given day there are dozens of recipes that come into my Google Reader from the food blogs I follow. It would be impossible for me to read all these posts, and even more impossible for me to try to make even half of them. If something catches my eye, I’ll open it in another window and let in linger there for a few days, read through it a couple times, and figure out when (or if) I will have the time to make it. This particular recipe was something I knew I had to make, I just had to find the time to get a few things at the store and a big enough chunk of nap time from Carson to get it done.
Bake or Break posted this recipe which is from a cookbook from Baked in Brooklyn. I visited Baked last summer when I went to see my sister and her family. I highly recommend making the effort to go there if you find yourself in New York City. Here is the link to Bake or Break, and here is the link to the cookbook…which I am seriously considering purchasing.
Due to a lack of time, resources, and the memory to get cream cheese at the grocery store, I did not make the cream cheese frosting. I instead opted to make a simple glaze of milk, powdered sugar and a little almond extract. I glazed the cake in the pan after it had cooled. The glaze is nice on this cake, but I am a huge fan of cream cheese frosting and will probably make this again to see how the two variations compare.
The method of soaking the oats in boiling water and melting the butter with that mixture was something I hadn’t seen or done before. I think it gave the cake a moister and more delicate texture than if those ingredients were combined separately. Mixing the chocolate chips with liquor (I used Courviosier…don’t ask me why I have a bottle of that) and then tossing in the flour was supposed to keep them from sinking to the bottom, but most of mine did sunk anyway. Not a big deal.
I really like this cake. It’s dense, moist, and has great contrasts in texture with the oats, chocolate chips and glaze. Skipping the glaze and serving this warm with a scoop of vanilla ice cream and chocolate sauce would be crazy delicious. Why do I get these great ideas after I make something?
Oatmeal Chocolate Chip Cake
- 8 ounces chocolate chips
- 1/2 teaspoon liquor, such as bourbon or Scotch
- 1 & 1/2 cups + 2 Tablespoons all-purpose flour
- 1 cup rolled oats
- 1/2 cup 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 oven to 375°. Butter the sides and bottom of a 9″x13″ baking pan.
- Toss chocolate chips with liquor in a small bowl. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.
- Heat 1 & 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Seat aside for 25-30 minutes.
- Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.
- Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.