Simple Chocolate Oatmeal Cake Recipes

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OATMEAL CHOCOLATE CAKE



Oatmeal Chocolate Cake image

I've had this recipe a long time. It's one of my family's favorite desserts, and I still make it often.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 16

1 cup old-fashioned oats
1-1/2 cups boiling water
1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
TOPPING:
2/3 cup packed brown sugar
1/2 cup plus 1 tablespoon butter, melted
1-1/2 cups sweetened shredded coconut
3/4 cup chopped walnuts
6 tablespoons half-and-half cream
1-1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 405 calories, Fat 22g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 376mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

KIDS CAN MAKE: OATMEAL-CHOCOLATE SNACK CAKES



Kids Can Make: Oatmeal-Chocolate Snack Cakes image

These delightful treats have a soft, tender crumb that harks back to old-fashioned snack cakes from the grocery store. For little kids: Let them dump the ingredients into the mixing bowls, whisk together the dry ingredients and stir in the chocolate chips. For big kids: Let them measure out the ingredients, spray the baking pan with cooking spray and help spread the batter in the baking pan.

Provided by Food Network Kitchen

Time 1h5m

Yield 12 snack cakes

Number Of Ingredients 10

Cooking spray
1 cup whole-wheat pastry flour
3/4 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted and slightly cooled
1 large egg
3/4 cup packed light brown sugar* (See Cook's Note)
1/2 cup unsweetened applesauce
3/4 cup semisweet mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square baking pan with a foil strip long enough to overhang on 2 opposite sides. Spray the foil lightly with cooking spray; set aside.
  • Whisk together the flour, oats, baking soda and salt in a medium bowl; set aside. Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined. Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
  • Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool on a rack for 15 minutes. Use the foil overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the foil off. Re-invert the cake onto a cutting board, cut into 12 pieces and serve.

CHOCOLATE OATMEAL CAKE



Chocolate Oatmeal Cake image

This is an easy and wholesome cake to bake.

Provided by Brenda Moore

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 12

Number Of Ingredients 11

½ cup rolled oats
½ cup butter
1 cup boiling water
1 ½ cups packed brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons cocoa

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.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.3 g, Sodium 317.1 mg, Sugar 26.9 g

CHOCOLATE OATMEAL CAKE



Chocolate Oatmeal Cake image

Writes Deborah Sheehan of East Orland, Maine, "Chocolate Oatmeal Cake is a treat-it's so moist and is topped with scrumptious coffee frosting."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 cups boiling water
1 cup quick-cooking oats
1 cup semisweet chocolate chips
1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
COFFEE FROSTING:
2 teaspoons instant coffee granules
1/4 cup half-and-half cream, warmed
1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar

Steps:

  • In a large bowl, combine water and oats. Sprinkle with chocolate chips (do not stir); let stand for 20 minutes. , In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine flour, baking soda and salt; add to the creamed mixture and mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, dissolve coffee granules in cream; set aside. In a large bowl, beat butter until smooth. Beat in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Beat in enough of the coffee mixture to achieve spreading consistency. Frost cake.

Nutrition Facts : Fat 21 g fat (6 g saturated fat), Cholesterol 38 mg cholesterol, Sodium 494 mg sodium, Carbohydrate 91 g carbohydrate, Fiber 2 g fiber, Protein 4 g protein.

HEALTHY GERMAN CHOCOLATE CAKE OATMEAL



Healthy German Chocolate Cake Oatmeal image

Finally you can eat dessert for breakfast (sorta) with this healthy German chocolate cake oatmeal!

Provided by Athletic Avocado

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 20m

Yield 1

Number Of Ingredients 10

½ cup rolled oats
1 tablespoon unsweetened cocoa powder
1 tablespoon ground flax seed
1 ½ teaspoons maple syrup
¼ teaspoon vanilla extract
1 pinch salt
1 ½ teaspoons honey
1 teaspoon coconut oil
2 tablespoons crushed pecans
1 tablespoon unsweetened flaked coconut

Steps:

  • Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl.
  • Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 51.8 g, Fat 25.2 g, Fiber 10.2 g, Protein 9.4 g, SaturatedFat 9.3 g, Sodium 164.3 mg, Sugar 16.9 g

EASY CHOCOLATE OATMEAL CAKE



Easy Chocolate Oatmeal Cake image

Make and share this Easy Chocolate Oatmeal Cake recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup rolled oats
1/2 cup butter
1 cup boiling water
1 1/2 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons cocoa

Steps:

  • Grease an 8 x 8 pan.
  • Mix oats, boiling water, and butter.
  • Let cool.
  • Beat sugar, eggs and vanilla.
  • Add cooled oat mixture to sugar/egg mixture.
  • Sift the dry ingredients together.
  • Add to the wet mixture and mix well.
  • Spread into the prepared pan.
  • Bake at 350 for 40 minutes.

SIMPLE CHOCOLATE OATMEAL CAKE



Simple Chocolate Oatmeal Cake image

Posted for ZWT6 German Region. This simple cake, made with oatmeal, chocolate chips, and coconut, is great for lunchboxes or a family dinner. It's very similar to German Chocolate Cake, but with more chocolate! And the cake is very easy to make because you don't have to cream butter and sugar together, and the topping is simply stirred together and spooned on the cake. *** Warning *** after placing topping on the cake it is extremely important that you watch this cake 100% of the time or it will burn/scorch quickly. It is a bit more labor intensive but turns out great with a watchful eye.

Provided by HokiesMom

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 20

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
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

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.

CHOCOLATE-CHERRY CAKE



Chocolate-Cherry Cake image

Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.

Provided by Eric Kim

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup/118 milliliters extra-virgin olive oil, plus more for greasing pan
1 1/4 cups/250 grams granulated sugar
1 cup/128 grams all-purpose flour
1/2 cup/56 grams Dutch-processed cocoa powder
2 teaspoons baking powder
2 large eggs
3/4 cup/180 milliliters whole milk
1 teaspoon pure almond extract
1/2 teaspoon coarse kosher salt or 3/4 teaspoon Diamond Crystal kosher salt
1 cup/305 grams cherry preserves (see Tip)
1/4 cup/50 grams granulated sugar
1/4 cup/28 grams Dutch-processed cocoa powder
Pinch of kosher salt
1/4 cup boiling hot water
2 cups/473 milliliters cold heavy whipping cream
Fresh red cherries, for garnish (optional)

Steps:

  • Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
  • In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
  • Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
  • Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
  • Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

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