Last weekend, a group of us traveled up the hill to Montville (read about our whole trip soon) to celebrate our friends’ wedding. Naturally I saw this as an opportunity to bake as I’d have 8 people to consume my goods the day before the wedding. I’ve had this recipe from Bake or break saved for a while and it was a winner. It was dense almost like banana bread but not too heavy in your stomach. Although the chocolate chips settled to the bottom (which they’re not mean to), it was a successful failure as they formed a chocolaty crust. The vanilla cream cheese icing finished it off beautifully.
Start by mixing the chocolate chips and liquor together in a small bowl. I had brandy on hand from a few recipes (Christmas ham to name the best) so I used that instead of bourbon or scotch. Add 2 tablespoons of flour and toss the chocolate chips until they are fully coated. Set the alcoholic chocolates aside. I later found out from my wise friend Kristin that tossing the chocolate chips in flour is meant to stop them sinking to the bottom. I think they got drunk on brandy and sank despite the flour.
Place the oats and butter in a heat-proof bowl and cover them with 1 and 1/4 cups of boiling water. I imagine this is what you would have for breakfast to keep warm in winter, that is if you wanted to keep warm under a few layers of chub. Wait 30 seconds then give it a stir until the butter has melted through. Set the buttery oats aside for 30 minutes.
About 5 minutes before the oats are done, whisk together the eggs, sugars, salt, baking soda, baking powder and cinnamon in a large bowl.
Add the butter oats to the bowl and fold them through.
Fold the remaining flour into the batter.
Finally, fold through the chocolate chips.
Spread the mixture into a greased and lined cake tin. As we were going to a wedding, I thought a heart tin suited the event. In retrospect, a bigger tin probably would have worked better. My smaller tin took a little too long to cook. Bake the cake for 40-45 minutes at 170C fan-forced. Make sure you check it with a cake tester before you take it out of the oven. My cake took 1h 10m to bake.
Cool the cake on a wire rack.
I made a cream cheese icing to top the cake. I can’t tell exact quantities as I made it up as I went but there is a recipe on the site where I found the cake. I whipped some cream cheese and added vanilla, icing sugar and a little water until I had a spreadable consistency.
Dust the iced cake gently with cocoa. Enjoy!
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