Simple Chocolate Oatmeal Cake
- Ready In:
- 50mins
- Ingredients:
- 20
- Yields:
-
1 cake
- Serves:
- 12
ingredients
-
CAKE
- 1 cup quick-cooking oatmeal
- 1⁄2 cup butter, cut into pieces
- 1 cup semi-sweet chocolate chips
- 1 1⁄2 cups boiling water
- 1⁄4 cup cocoa
- 3⁄4 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
-
TOPPING
- 1⁄3 cup butter, melted
- 1⁄2 cup chopped walnuts
- 1⁄4 cup sugar
- 1⁄2 cup brown sugar
- 1 cup flaked coconut
- 1⁄4 cup plus 1 tbsp. heavy cream
- 1 teaspoon vanilla
- 1 cup semisweet chocolate, chip
directions
- Preheat oven to 350°F Grease a 9x13" pan and set aside. In a large bowl, combine oatmeal with 1/2 cup butter and 1 cup chocolate chips. Pour boiling water over all, and let stand for 5 minutes. Then add the cocoa and mix well with a wire whisk so the chocolate and butter melt. Add 3/4 cup sugar and 1 cup brown sugar and whisk to combine. Set aside to cool for 10 minutes.
- Add eggs and 2 teaspoons vanilla and beat until combined. Then add flour, baking soda, and salt. Mix with a wire whisk until well blended. Immediately pour batter into prepared pan.
- Bake at 350F for 25-35 minutes until cake pulls away from sides of pan and springs back when lightly touched in center.
- Prepare topping while cake is baking. Combine 1/3 cup melted butter, walnuts, 1/4 cup sugar, 1/2 cup brown sugar, coconut, cream, and 1 teaspoons vanilla in a medium bowl; mix well. When cake tests done, remove from oven and set on wire rack.
- Turn oven to broil. Drop topping mixture by small spoonfuls onto cake; spread very gently to cover. Place under broiler, 4" from heat source, and broil for 2-5 minutes until topping is bubbly and light golden brown. Watch this every single second, turning the cake from front to back so the frosting cooks evenly. It can burn in a couple of seconds, so keep watching! When the frosting is bubbling furiously all over the cake and is beginning to brown in spots, remove cake from oven and sprinkle with 1 cup chocolate chips. Let stand for 10 minutes, then carefully swirl the chocolate chips into the frosting with the tip of a knife.
- Cool and cut into squares. Serve warm or cool.
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Reviews
-
What a wonderful cake! So rich and decadent. I used Ghirardelli 60% cocoa dark chocolate chips and was also able to make it gluten free by using my favorite gluten free flour mix and by adding 2 T of ground flax seed. Like the title says, it is a simple cake ~ you don't need to drag out your mixer. Will definitely make this again. Thanks for posting this Hokies! Made for Zaar Chef Alphabet Soup Tag.
RECIPE SUBMITTED BY
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