Chocolate Chip Oatmeal Cake

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1. 1

   Preheat your oven to 175°C (350°F) and grease a 23cm (9-inch) square baking pan.

   Ongeveer 5 min

   Tip van de kok: For easy removal, you can line the pan with parchment paper, leaving an overhang on two sides to use as handles.

2. 2

   In a large mixing bowl, combine the rolled oats with the boiling water.

   Ongeveer 1 min

3. 3

   Let the oat mixture stand for 10 minutes to soften.

   Ongeveer 10 min

   Tip van de kok: This step is key to the cake's moist, tender texture, so don't skip it.

4. 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.

   Ongeveer 2 min

5. 5

   Beat in the eggs one at a time until the mixture is smooth.

   Ongeveer 2 min

6. 6

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder.

   Ongeveer 2 min

   Tip van de kok: Whisking the dry ingredients separately ensures the baking soda and salt are evenly distributed.

7. 7

   Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.

   Ongeveer 1 min

   Tip van de kok: Be careful not to overmix, which can result in a tough cake.

8. 8

   Fold in the chocolate chips designated for the batter.

   Ongeveer 1 min

9. 9

   Pour the batter into the prepared baking pan and spread it into an even layer.

   Ongeveer 1 min

10. 10

    Sprinkle the topping chocolate chips and optional chopped walnuts evenly over the surface.

    Ongeveer 1 min

11. 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.

    Ongeveer 40 min

12. 12

    Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

    Ongeveer 20 min

    Tip van de kok: Cooling the cake properly helps it set and makes for cleaner slices.