May 13, 2014

Chocolate and Fudge Chip Oatmeal Cake with Chocolate Frosting


Chocolate chip cookie or an oatmeal raisin cookie? If you had to choose one, which would you go for?? It divides us. Are you disappointed when you bite into a cookie and realise that the chocolate chips are actually plump raisins? Personally, I don't mind. I'm an oatmeal raisin fan, and a chocolate chip fan, too-duh. ALL OF THE COOKIES.

What if you could combine the two-oatmeal and chocolate chip.  What if you could combine the two and make a cake. What if you could combine the two, make a cake and then smother it in a delicious chocolate frosting. 

Yeah? Yeh? Yes? Definately. 


This is an oatmeal cake, studded with chocolate chips AND fudge chunks, just for good measure. 

I'm only thinking of  you when jam packing cakes with nuggets of goodness. 


This cake has a great personality. Yes, cakes can have personalities. This one is cool, chill with a great vibe. No haters.  



This cake is a keeper. It's got an amazing texture, massive flavour and a winning chocolate frosting. It keeps like a champion for a few days-it doesn't dry out, it stays hella moist and hella tasty. 

Tip: have an ice cold glass of milk at the ready. 

Enjoy,

Holly, x


For this cake you will need: 100g dark chocolate chips, 100g fudge chunks, 100g porridge oats, 120g unsalted butter, 300ml boiling water, 2 teaspoon vanilla extract, 150g caster sugar, 150g soft light brown sugar, 100g dark muscovado sugar, 2 eggs, 250g plain flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda.

For the most delicious, chocolate-y frosting you will need: 60g unsalted butter, 6 tablespoons milk, 30g cocoa powder, pinch salt, 1 teaspoon vanilla extract, 400g icing sugar. 

Warning: it's going to be hard not to eat this frosting before it goes on the cake. 


Combine the porridge, boiling water and butter in a heat proof bowl. Set aside for 30 minutes. 


After 30 minutes, stir to combine everything. 


Toss the chocolate chips and fudge chunks with 1 tablespoon of flour-set aside. 


Place the caster sugar, soft light brown sugar, dark muscavado sugar, eggs and vanilla in a bowl. 


Whisk until everything is combined and smooth. 


Fold in the porridge mixture.


Fold in the remaining flour and salt.


Fold in the flour coated chocolate chips and fudge chunks. The flour helps these delicious nuggets from sinking to the bottom of the cake-the flour suspends them throughout the cake as it bakes.


Pour the batter into the prepared tin and bake in the preheated oven for 45-50 minutes. 

Remove from the oven and allow to cool completely before drenching with the chocolate frosting. 


IT'S ICING TIME,. BABY.


Melt the butter in a small pot, add the milk, cocoa powder, salt and vanilla extract-stir until melted.


Sieve the icing sugar into a bowl and pour over the melted butter-cocoa mixture.


Whisk until everything is combined and FABULOUS.


Pour this waterfall of delicious-ness all over the cooled cake.


Spread over the cake and allow to set before slicing. 

Recipe, Adapted from Shutterbean

100g Dark Chocolate Chips
100g Fudge Chunks
100g Porridge Oats
120g Unsalted Butter
300ml Boiling Water
2 Teaspoon Vanilla Extract
150g Caster Sugar
150g Soft Light Brown Sugar
100g Dark Muscovado Sugar
2 Eggs
250g Plain Flour
!/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda

Preheat the oven to 180C and butter and flour a 10 inch by 14 inch baking tray. 
Place the porridgeoats and butter in a heat proof boel and pour over the boiling water. 
Set aside for 20-30 minutes and then stir.
Toss the dark chocolate chips and the fudge chunks with 1 tablespoon of flour and set aside. 
Whisk together the caster sugar, soft light brown sugar, dark muscavado sugar, eggs and vanilla extract until smooth. 
Fold in the porridge mixture.
Fold in the remaining flour.
Fold in the flour coated chocolate chips and fudge chunks. 
Pour the batter into the prepared pan.
Bake in the preheated oven for 45-50 minutes, until sponge like to the touch and a toothpick inserted into the centre comes out clean.
Remove from the oven and allow to cool completely before pouring over the frosting below. 

Chocolate Frosting

60g Unsalted Butter
6 Tablespoons Milk
30g Cocoa Powder
Pinch Salt
1 Teaspoon Vanilla Extract
400g Icing Sugar

Melt the butter in a small pot, add the milk, the cocoa powder, the salt and the vanilla extract-stir until melted and combined.
Sieve the icing sugar into a bowl and pour over the melted butter chocolate mixture.
Whisk until smooth, shiny and deliciously chocolatey.
Pour over the cooled cake and allow to set before slicing and serving. 

3 comments:

  1. A delicious blog Holly, great pictures, what a decadent way to eat porridge!

    ReplyDelete
    Replies
    1. thanks..porridge will never be the same again!

      Delete
  2. Love it!! Awesome idea! X

    ReplyDelete