Mocca Oat Cake Recipe
Posted on 3rd of January, 2012 by Lévana
If you thought oats were just breakfast, try them in this fantastic oat cake. I adore everything oats: the flavor, the texture, the ease of preparation, the low price, the nutritional assets: Everything! those of you who have my latest cookbook know there’s absolutely nothing I don’t do with them, including mudpacks, which I don’t eat and don’t feed anyone: Thank G-d for small blessings, sure beats the expensive facials! Soups, puddings, salads, burgers, cookies, granola, cakes: yum! Please don’t bother with quick oats, or worse, instant oats, not in this oat cake and not anywhere: They have no flavor or texture to speak of.
In this deliciously funky oat cake, the robust flavors of oats, coffee and cocoa are a great trio. You might want to make muffins out of the oat cake batter. Same recipe, same oven temperature; pour the batter into muffin molds and bake 30-40 minutes.
1 ¼ cups boiling water
11/3 cup old-fashioned oats (not instant)
2 tablespoons instant coffee powder, decaf OK
1 1/3 cups brown sugar, packed, or sucanat
½ cup sugar
1/3 cup pure cocoa powder
1 cup oil
3 tablespoons dark rum, unflavored brandy or bourbon (skip if you would rather not include alcohol)
1 tablespoon pure vanilla extract
2 teaspoons baking soda
½ teaspoon salt
2 ½ cups flour: all purpose, whole wheat pastry or spelt
Preheat the oven to 350 degrees.
Mix the water, oats and coffee in a bowl, and let the mixture soak while you prepare the rest of the batter.
In a food processor, cream the eggs with the sugars until light and creamy. Add the cocoa and the oil and mix again. Mix in the rum, vanilla, baking soda and salt, pulsing, until well combined. Pulse in the flour only until well combined. Pulse in the reserved oat mixture only until well combined. Pour the batter into a greased tube pan, and bake 1 hour, or until a knife inserted in the center comes out clean. Invert the cake onto a cooling rack.