From the Baked Explorations cookbook, I first saw it on Dana Treat’s site and liked that she dubbed it appropriate for
brunch OR dessert. My kind of cake! I managed to avoid it for the first half of
the day, but in full disclosure, it was the first thing on my mind when I
walked in the door after work!
for the cake-
-8 oz chocolate chips
-1/2 tsp bourbon
-1 1/2 cups plus 2 tbsp all-purpose flour
-1 cup rolled oats
-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 tsp salt
-1 tsp baking soda
-1 tsp baking powder
-1 1/2 tsp cinnamon
for the frosting-
-3 tbsp unsalted butter, softened
-8 oz cream cheese, softened
-2 cups confectioners' sugar
-1 tsp vanilla extract
Directions:
1. Place the chocolate chips in a small bowl and toss them with the bourbon. Sprinkle 2 tbsp flour over the chips and toss until coated. Set aside.
2. Place the oats and butter cubes in a large bowl. Heat 1 1/4 cups water to boiling and pour the boiling water over the oats. Stir to moisten the oats and melt the butter. Allow to sit for 25-30 minutes.
3. Preheat the oven to 375F and line a baking dish with foil. Grease foil and set aside.
4. In a separate bowl from the oats, 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, followed by the chocolate chips. Pour the batter into the prepared pan.
5. Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for at least 30 minutes.
6. To make the frosting, beat the butter in the bowl of a stand mixer until smooth. Add the cream cheese, beating until combined. Add the confectioners' sugar and vanilla and beat until smooth. Spread the frosting over the cooled cake.
7. Store cake in the fridge, tightly covered, for up to 3 days.
