Sunday Baked: Oatmeal Chocolate Chip Cake

Yeah, yeah... I know, it's not Sunday, and my "Sunday Baked" title doesn't technically apply anymore. But, I promise you, I really did baked this over the weekend! Really, I did. I am just now getting around to writing them up. Does time fly these days, or what?

This cake was another winner from the boys at Baked NYC and their cookbook Baked Explorations.  A quick, easy recipe that produced a perfect after school snack.  The cake was moist and sweet, not too dissimilar from an oatmeal cookie... just in cake form!  The recipe as written calls for a cream cheese frosting layer (recipe below), but I thought the addition would put an already sweet dessert over the top... and, I like sweet. Instead, I opted for a light dusting of powdered sugar, which suited my tastes perfectly. 

These are a little nontraditional to make in that you have to actually moisten the oatmeal and add it to the batter after it cools. Also, the boys have you coat the chocolate chips in the alcohol of your choice (I used Kahlua), though I am sure using vanilla extract would work just as well. The best part though is that I didn't have to break out the stand mixer. Nope! Just a few bowls and a spatula... It was like a breath of fresh air.

Anyway, give this recipe a try. If you are feeling really adventurous, add the cream cheese layer... I think you and any after school kiddos would really enjoy them.

Have a Sweet Day!

Jaime @ The Great Cake Company

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OATMEAL CHOCOLATE CHIP CAKE

Recipe adapted from Baked Explorations by Matt Lewis & Renato Poliafito
Makes a 9-by-13-inch cake
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For The Cake

8 ounces chocolate chips

1/2 teaspoon Kahlua or other alcohol of your liking (vanilla extract would work as well)
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, lightly beaten
3/4 cup sugar
1 1/4 cups dark brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon

Method 

Preheat the oven to 375 degrees and position the rack in the center. Butter the sides and bottom of a 9-by-13-inch glass baking dish or light color metal baking pan. Heat 1 1/4 cups water to boiling.

Place the chocolate chips in a small bowl and toss them with the Kahlua until covered. Sprinkle 2 tablespoons of the flour over the chips and toss until coated. Set aside.

Place oats and cubed butter in a large bowl. Pour the boiling water over the oats and wait 30 seconds. Stir to oats mixture to moisten and melt the butter. Set the mixture aside for 30 minutes.

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 the chocolate chips. Pour the batter into the prepared pan.

Bake the cake for 40 to 45 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.
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For The 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

Method
In the bowl of your electric mixer, beat the butter on medium speed until it is completely smooth. Add the cream cheese and beat until combined. Add the confectioners' sugar and vanilla and beat until completely smooth, about 1 to 2 minutes. Cover, and refrigerate for at least 30 minutes.
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Assembly
Spread a thin layer of the frosting on the cooled cake. Chill for 15 minutes to set the frosting. The frosted cake can be kept, refrigerated and tightly covered, for up to 3 days. Bring the cake to room temperature before serving.