Mocha Oatmeal Cake

Sunday January 29, 2017

A favorite cake from one of my local restaurants, Peasant Chef and owner Joan Franck. When it closed, I was really happy I had taken the time to get this recipe.


2 cups strong hot coffee

3 cups quick-cooking oats

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 pound (4 sticks) unsalted butter, softened

2 cups packed light brown sugar

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract


1 cup (2 sticks) unsalted butter, softened

6 cups powdered sugar

1/4 teaspoon sea salt

1/3 cup unsweented cocoa powder

2 teaspoons vanilla extract

About 1/3 cup hot coffee


Pour the hot coffee over the oats and let stand 15 minutes, no longer (just to soften a bit and cool to lukewarm).  Preheat the oven to 350º (325º if using a Pyrex pan).  Grease a 9-by-13-inch baking pan; set aside.

Combine the flour, baking soda, salt, and cocoa in a bowl.  In a mixing bowl with an electric mixer, cream the butter and sugars on medium-high speed until fluffy, about 3 minutes.  Add the eggs and vanilla. On low speed, add the oatmeal mixture and the flour mixture; blend well just until smooth.  Pour into the prepared baking pan.

Bake 1 hour and 20 minutes, until a cake tester inserted in the center comes out clean and the cake springs back when gently touched.  Cool on a rack.

When cool, frost.  Cream together the butter and powdered sugar, salt, and cocoa in a stand mixer.  Thin with vanilla and coffee, beating on low until a spreadable consistency. Serve room temperature out of the pan.  Serves 12 to 16.

Recipe and text copyright Beth Hensperger 2017

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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