Friday, January 25, 2013

Chocolate Oatmeal Breakfast Cake

So, it's Friday and I'm excited, as always for the weekend to begin. Lately it's been busy here and the task of making a fun, slightly indulgent weekend breakfast has been placed on the back shelf. That, and the fact that it's January - remember those little nuisances, also known as resolutions? Well, they're still going strong in our house and of course, eating healthier is one of them.

So when I came across this recipe for a Chocolate Oatmeal Cake, the wheels started turning. What if I could make this a little healthier? Oatmeal is a big breakfast item at our place and so oatmeal in cake form would be an acceptable breakfast food, no?

Well, here it is, adjusted and tweaked to satisfy a grumbly tummy on a lazy weekend morning. And don't stop yourself from eating it as a mid-day snack or for dessert? Any time is perfectly acceptable. This cake is moist and dense and filling due to the oatmeal. It's got just enough chocolate and with a smattering of chocolate chips paired with the awesome chocolate topping that falls midway between frosting and glaze, it's healthy goodness. And if I hadn't told you, you wouldn't know it was healthy. It's that good. Don't skimp on the frosting - it takes this cake to the next level. It's got a crackly top but when you break the surface, it's ooey goodness inside. It's quite like that glaze atop a chocolate glazed doughnut. Here, when poured over the warm cake, it soaks into the cake a bit as they cool together, making a perfect match.

If you don't have the wheat germ or flax seed, you can leave them out. The cake will taste the same, only a little less healthy. And if you don't have any applesauce, you can sub 2 T oil.
Have a great weekend! It'll be even better if you start it with this cake!

Chocolate Oatmeal Breakfast Cake
(Inspired by: Pinch of Yum Blog)

Yield: 20 - 24 servings (1 9x13" pan)

1 c brown sugar, packed
1/2 c granulated sugar
5 T butter, melted and slightly cooled
2 T applesauce
2 eggs
1 3/4 all purpose flour
2 T cocoa powder
2 T wheat germ
1 T flax seed meal
1/2 t baking soda
1/2 t baking powder
1/2 t salt
prepared oatmeal (1 c quick-cooking oats + 1 3/4 c boiling water + 1/4 cinnamon), softened for 5 minutes

Chocolate Glaze:
4 T butter
1/4 c + 1 T milk
1 c granulated sugar
1/2 c chocolate chips
1 c mini marshmallows

Preheat the oven to 350*F. Grease a 9x13 cake pan. Prepare the oatmeal and set aside. Using an electric mixer (stand or handheld), beat the sugars, butters, and applesauce until well blended. Add the eggs and mix well. In as separate bowl, combine the flour, cocoa, wheat germ, flax seed meal, baking soda, baking powder, and salt. Whisk to combine. Add the dry ingredients into the egg & butter mixture and mix just until combined, being careful to not over mix. Add the prepared oatmeal and mix again to incorporate. Pour the batter into the prepared cake tin and bake for 28-30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
When there are about 10 minutes left for the cake to bake, place the butter, milk, and sugar in a saucepan. Heat over medium heat until the butter is melted and the mixture begins to bubble. Add the chocolate chips and marshmallows and whisk until the mixtures is lump free, everything has melted, and it looks like a chocolate glaze. Continue to whisk this from time to time, as this glaze will set quite quickly.

Take the cake out of the oven and, using your toothpick, poke the cake all over.

Pour the warm glaze over the cake and spread it evenly with a spatula. Let cool completely. Cut the cake into squares and serve. This cake can be store in an airtight container for up to 3 days. 

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