Tuesday, October 29, 2013

Chocolate Oatmeal Cake with Broiled Frosting

I tried to make a chocolate cake last week. I should have thrown in the towel when our cat knocked the cooling pans, which were balancing precariously on a baking sheet on the counter, onto the floor. I tried to salvage the cake that remained in the pans. I tried to make this weird mousse thing as a filler to hold it all together. There was frosting. There was ganache, which would have been overkill, but in this case it was pretty much the only facet of the crap cake that was good.

After attempting one piece I cut my losses and donated the cake to the trash.

Wait! This is not that cake... keep reading. This one is actually good. It wasn't dropped on the floor and it isn't filled with a weird orange mousse-like substance.

This is a rich, chocolate cake with a broiled coconut frosting. It has oatmeal in it which makes it breakfast worthy and it stays fresh for days.

This topping is butter, brown sugar, coconut, and pecans. It is wonderful and, when used in this recipe, reminiscent of a German chocolate cake.

I have a gas oven at our new apartment and using the broiler is a little terrifying.

This cake may not be delicately frosted but the crunchy, candied topping and soft, dense cake make it one of my favorite recipes.

Not feeling chocolate? Try:

The Original














Oatmeal Carrot Cake






















Moral of the story: add oatmeal to your next cake!

Chocolate Oatmeal Cake with Broiled Frosting
makes and 8x8" pan
adapted from www.pinchofyum.com

cake:
1/2 c granulated sugar
1/2 c packed brown sugar
4 Tablespoons butter, melted
1 egg
1 teaspoon vanilla 
3/4c + 2 Tablespoons AP flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Tablespoon cocoa powder
1/2 c dry oatmeal prepared with 1 c boiling water; cooled slightly
1/4 c chocolate chips, tossed with a little AP flour

topping:
2 1/2 Tablespoons butter
1/3 c brown sugar
1 1/2 Tablespoons milk
1/2 c chopped pecans
1/3 c shredded coconut
- - -
*pre-heat oven to 350
1. Prepare your oatmeal; set aside
2. Cream together butter and sugars until smooth
3. Add  egg and vanilla, mixing to combine
4. Add flour, soda, salt and cocoa; mix well (batter will be thick)
5. Add cooked and slightly cooled oatmeal; mix until smooth
6. Fold in chocolate chips (the flour will prevent the chips from sinking in the batter)
7. Pour batter into a well oiled 8x8" pan and bake at 350 for 30-35 minutes (the top will spring back lightly when pressed)
8. Cool cake and prepare your topping by melting together all the topping ingredients in a small saucepan and melting over medium heat
*pre-heat broiler
9. Spread cooled cake evenly with topping and broil for 1-2 minutes until it is bubbly and begins to brown
10. Cool for at least 10 minutes before slicing; store cake in a well sealed container at room temperature 


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