DessertSnack

Chocolate Chip Oatmeal Cake

Name: Chocolate Chip Oatmeal Cake
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 9 servings
Cuisine: american
Ingredients: 1 cup rolled oat; 420 ml water boiling; 1 cup light brown sugar packed; 1 cup granulated sugar; 227 g unsalted butter at room temperature, cubed; 3 pcs large egg; 1.75 cup all-purpose flour; 1 tsp baking soda; 1 tsp salt; 1 tbsp unsweetened cocoa powder; 1 cup semi-sweet chocolate chip; 1 cup semi-sweet chocolate chip; 0.5 cup walnut chopped (optional)

A wonderfully moist and tender cake with a unique texture from softened rolled oats. This simple, one-bowl cake is loaded with chocolate chips both in the batter and sprinkled on top for a rich, satisfying dessert.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 9
Difficulty: Easy
Per serving: 760 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, soy, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

cake

1 cuprolled oat
420 mlwater, boiling
1 cuplight brown sugar, packed
1 cupgranulated sugar
227 gunsalted butter, at room temperature, cubed
3 pcslarge egg
1.75 cupall-purpose flour
1 tspbaking soda
1 tspsalt
1 tbspunsweetened cocoa powder

batter

1 cupsemi-sweet chocolate chip

topping

1 cupsemi-sweet chocolate chip
0.5 cupwalnut, chopped(optional)

Equipment

23cm square baking pan · large bowl · spatula · wire rack · medium bowl · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F) and grease a 23cm (9-inch) square baking pan.
About 5 min
Cook’s note: For easy removal, you can line the pan with parchment paper, leaving an overhang on two sides to use as handles.
2
In a large mixing bowl, combine the rolled oats with the boiling water.
About 1 min
3
Let the oat mixture stand for 10 minutes to soften.
About 10 min
Cook’s note: This step is key to the cake's moist, tender texture, so don't skip it.
4
Add the cubed butter, light brown sugar, and granulated sugar to the warm oats, stirring until the butter is melted and the sugars are dissolved.
About 2 min
5
Beat in the eggs one at a time until the mixture is smooth.
About 2 min
6
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder.
About 2 min
Cook’s note: Whisking the dry ingredients separately ensures the baking soda and salt are evenly distributed.
7
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.
About 1 min
Cook’s note: Be careful not to overmix, which can result in a tough cake.
8
Fold in the chocolate chips designated for the batter.
About 1 min
9
Pour the batter into the prepared baking pan and spread it into an even layer.
About 1 min
10
Sprinkle the topping chocolate chips and optional chopped walnuts evenly over the surface.
About 1 min
11
Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs but no wet batter.
About 40 min
12
Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
About 20 min
Cook’s note: Cooling the cake properly helps it set and makes for cleaner slices.

Per serving

Nutrition

34%Score

Calories: 759.8kcal
Protein: 10.2g
Carbs: 93.2g
Fat: 40.1g
Fibre: 4.3g
Sugar: 66.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Reheating

Serve at room temperature or warm a slice in the microwave for 15 seconds.