Discover the ultimate chocolate lover’s delight with our delectable Chocolate Oatmeal Cake recipe! Packed with wholesome oats, rich cocoa powder, and luscious chocolate chips, this easy-to-make cake is a true crowd-pleaser. Whether you’re hosting a special occasion or craving a sweet treat, this mouthwatering dessert is sure to impress. Perfect for baking enthusiasts and beginners alike, indulge in the perfect balance of flavors and textures with every heavenly slice.
Ingredients:
- 1 cup quick oats
- 1 cup brown sugar
- 1 cup margarine
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1/2 cup chocolate chips
- 1 1/2 cups boiling water
- 1 cup white sugar
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups chocolate chips (for the top)
Instructions:
- Prepare the Oats: Start by pouring 1 1/2 cups of boiling water over 1 cup of quick oats in a mixing bowl. Let it stand for about 10 minutes to soften.
- Mix the Wet Ingredients: Add brown sugar, white sugar, and margarine to the softened oats. Beat the mixture together until well combined.
- Incorporate Dry Ingredients: Gradually add flour, baking soda, salt, and cocoa powder to the wet mixture. Stir until all ingredients are thoroughly incorporated.
- Add Eggs: Crack the eggs into the bowl and beat them into the mixture until smooth and creamy.
- Fold in Chocolate Chips: Stir in 1/2 cup of chocolate chips to add a delightful burst of chocolate flavor to the cake batter.
- Prepare the Pan: Grease and flour a 9 x 13-inch baking pan to prevent the cake from sticking.
- Pour the Batter: Transfer the prepared cake batter into the greased pan, spreading it out evenly.
- Top with Chocolate Chips: Sprinkle the remaining 1 1/2 cups of chocolate chips over the top of the cake batter for an extra chocolaty finish.
- Bake to Perfection: Preheat your oven to 375 degrees Fahrenheit and bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Serve and Enjoy: Once baked, allow the cake to cool slightly before slicing it into squares. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence!
Frequently Asked Questions:
Can I use old-fashioned oats instead of quick oats?
- While quick oats work best for this recipe due to their softer texture, you can substitute old-fashioned oats if that’s what you have on hand. Just be aware that the texture of the cake may be slightly different.
Can I reduce the amount of sugar in this recipe?
- Yes, you can adjust the amount of sugar to suit your personal preference. However, keep in mind that reducing the sugar may affect the taste and texture of the cake.
Can I use butter instead of margarine?
- Yes, you can substitute butter for margarine in equal amounts. Just be sure to use unsalted butter to maintain the balance of flavors in the recipe.
How should I store leftover cake?
- Store any leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate the cake for up to a week.
Can I freeze this cake?
- Yes, you can freeze this cake for longer storage. Wrap individual slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. The cake can be frozen for up to 3 months.
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