Chocolate Oat Cake Recipes

CHOCOLATE OAT CAKES (SCOTLAND)

Steps:

• Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
• Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
• With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add dry ingredients and mix until just combined.
• Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts. (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.) Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster). Transfer cookies to a rack to cool. Serve.

OATMEAL CHOCOLATE CAKE

Steps:

• In a large bowl, combine the oats and boiling water. Let stand for 15 minutes or until cooled. , In another large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the oat mixture; mix well. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the topping ingredients; spoon over top of warm cake; broil about 4 in. from heat for 3-4 minutes, or until top is lightly browned.

CHOCOLATE OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.
• In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.
• Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
• Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

CHOCOLATE CHIP OATMEAL CAKE

Steps:

• Mix water and oatmeal in mixing bowl, and let sit 10 minutes.
• Add sugars, butter or margarine, and eggs. Mix well.
• Add flour, baking soda, cocoa, and salt. Blend.
• Pour into greased and floured 10 x 15 x 1 inch jelly roll pan. Top with chocolate chips and chopped nuts.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.

CHOCOLATE CHIP OATMEAL CAKE

Steps:

• In small bowl, mix oats and 1 1/4 cups boiling water; let stand 20 minutes. In another bowl, mix flour, baking soda, baking powder and salt.
• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; lightly flour. In large bowl, beat 1/2 cup butter, 1 cup brown sugar and the granulated sugar with electric mixer on medium speed until creamy. Beat in eggs and vanilla. On low speed, beat in flour mixture just until blended. Beat in oatmeal. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Set oven control to broil. In medium bowl, beat 2/3 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until creamy. Add whipping cream; beat on medium speed until smooth. Stir in coconut, pecans and chocolate chips. Spread topping on cake. Broil with top of pan about 6 inches from heat 1 minute or just until bubbly and light golden brown. Cool completely in pan on cooling rack, about 2 hours.

CHOCOLATE OAT CAKE

Steps:

• Place oatmeal and butter in a large bowl; pour water over and let cool for 20 minutes. Add cocoa and beat well. Beat in sugars, eggs and vanilla. Combine flour, salt and baking soda; add to batter. , Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 45 minutes of until cake tests done.

CHOCOLATE OAT BRAN CAKE (DIABETIC)

Steps:

• Mix lightly, in a mixer bowl, the oat bran, water, egg, oil, Splenda, extracts, and vinegar. Let stand 30 to 45 minutes. DO NOT SKIP THIS STEP!
• Preheat oven to 350°F Coat a 9-inch square cake pan with non-stick cooking spray.
• Stir remaining dry ingredients together in a separate bowl to blend well.
• Add dry ingredients to bran mixture and mix at medium speed about 1 minute.
• Spread batter evenly into prepared cake pan.
• Bake for about 35 minutes, or until cake tester comes out clean from center.
• Cool on wire rack. Cut into 16 squares.

SIMPLE CHOCOLATE OATMEAL CAKE

Steps:

• 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.