Oatmeal Chocolate Cake
Oatmeal Chocolate Cake combines hearty oats and rich chocolate for a moist, flavorful dessert. Its chewy texture and chocolatey sweetness make it perfect for family gatherings or special occasions, offering a delightful treat that satisfies both oatmeal lovers and chocolate enthusiasts alike.
Ingredients
Instructions
- In a mixing bowl, pour boiling water over oatmeal and let stand for 10 minutes.
- Add brown sugar, sugar, and butter; stir until the butter melts.
- Add eggs, one at a time, mixing well after each addition.
- Sift together flour, cocoa, baking soda, and salt.
- Add the sifted mixture to the batter and mix well.
- Stir in half of the chocolate chips.
- Pour the batter into a greased 13 x 9 x 2-inch pan.
- Sprinkle the top of the cake with chopped walnuts and remaining chocolate chips.
- Bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you're out of walnuts, pecans or almonds can be great substitutes. To make this a bit healthier, you can use whole wheat flour instead of all-purpose flour. Ensure to let the oatmeal soak long enough to soften for the best texture.
Serving Suggestions
Serve this indulgent cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Pair it with a cup of coffee or tea for a delightful afternoon snack. It also makes a wonderful dessert for gatherings, complementing recipes like Brown Sugar Custard Pie beautifully.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Chocolate Cake contains roughly 747 calories, with 12g protein, 83g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (55% of the Daily Value), iron (51% of the Daily Value), and potassium (26% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1098mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of uncooked oatmeal?
Yes, you can use quick oats, but the texture may be slightly different. Quick oats will absorb water faster, so adjust the soaking time to about 5 minutes. The final cake will still be delicious and moist.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for proper binding. Also, check that all other ingredients are certified gluten-free.
Can I omit the chocolate chips?
Yes, you can omit the chocolate chips if you prefer a less sweet cake. Alternatively, you can use dried fruits like raisins or cranberries for a different flavor profile, which can also complement the oatmeal nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).