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Home » Recipes » Recipes Archive

Oatmeal chocolate chip cake

Modified: Apr 23, 2025 · Published: May 11, 2011 by Claire Cameron · This post may contain affiliate links · 6 Comments

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Oatmeal chocolate chip cake

Last weekend, a group of us traveled up the hill to Montville (read about our whole trip soon) to celebrate our friends' wedding. Naturally I saw this as an opportunity to bake as I'd have 8 people to consume my goods the day before the wedding. I've had this recipe from Bake or break saved for a while and it was a winner. It was dense almost like banana bread but not too heavy in your stomach. Although the chocolate chips settled to the bottom (which they're not mean to), it was a successful failure as they formed a chocolaty crust. The vanilla cream cheese icing finished it off beautifully.

Chocolate, brandy and flour

Start by mixing the chocolate chips and liquor together in a small bowl. I had brandy on hand from a few recipes (Christmas ham to name the best) so I used that instead of bourbon or scotch. Add 2 tablespoons of flour and toss the chocolate chips until they are fully coated. Set the alcoholic chocolates aside. I later found out from my wise friend Kristin that tossing the chocolate chips in flour is meant to stop them sinking to the bottom. I think they got drunk on brandy and sank despite the flour.

Butter, oats and water

Place the oats and butter in a heat-proof bowl and cover them with 1 and ¼ cups of boiling water. I imagine this is what you would have for breakfast to keep warm in winter, that is if you wanted to keep warm under a few layers of chub. Wait 30 seconds then give it a stir until the butter has melted through. Set the buttery oats aside for 30 minutes.

About 5 minutes before the oats are done, whisk together the eggs, sugars, salt, baking soda, baking powder and cinnamon in a large bowl.

Add the butter oats to the bowl and fold them through.

Fold the remaining flour into the batter.

Finally, fold through the chocolate chips.

Spread the mixture into a greased and lined cake tin. As we were going to a wedding, I thought a heart tin suited the event. In retrospect, a bigger tin probably would have worked better. My smaller tin took a little too long to cook. Bake the cake for 40-45 minutes at 170C fan-forced. Make sure you check it with a cake tester before you take it out of the oven. My cake took 1h 10m to bake.

Cool the cake on a wire rack.

I made a cream cheese icing to top the cake. I can't tell exact quantities as I made it up as I went but there is a recipe on the site where I found the cake. I whipped some cream cheese and added vanilla, icing sugar and a little water until I had a spreadable consistency.

Oatmeal chocolate chip cake

Dust the iced cake gently with cocoa. Enjoy!

Recipe

Oatmeal chocolate chip cake

Recipe from Bake or Break
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Author: Claire Cameron

Ingredients

  • 240 g 8.5oz chocolate chips
  • ½ teaspoon liquor such as bourbon or scotch - I used brandy
  • 1 ½ cups + 2 tablespoon plain flour
  • 1 cup rolled oats
  • ½ cup unsalted butter cut into small cubes, at room temperature
  • 2 eggs slightly beaten
  • ¾ cup granulated sugar - I used caster sugar
  • 1 ¼ cups firmly packed dark brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 & ½ teaspoon cinnamon

Instructions

  • Preheat the oven to 170C (340F) fan-forced. Grease and line a cake tin. The recipe suggest a 9″x13″ baking pan.
  • Tip the liquor over the chocolate chips and toss until they are all coated. Add 2 tablespoons of flour to the bowl and mix it up until the chocolate is flour-coated. Set aside.
  • Place the oats and butter in a heat-proof bowl then cover with 1 ¼ cups of boiling water. Let it sit for 30 seconds then stir until the butter is melted. Leave the oats aside for 30 minutes.
  • In a large bowl whisk together the eggs, sugars, salt, baking soda, baking powder and cinnamon.
  • Add the oatmeal to the bowl and fold it through.
  • Fold through the rest of the flour and then mix in the chocolate chips.
  • Pour the batter into the cake tin.
  • Bake the cake for 40-45 minutes or until a cake tester inserted in the center of the cake comes out clean.
  • Cool on wire rack.
  • Ice with vanilla cream cheese icing and dust with cocoa.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations

 

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Comments

  1. Barbara @ Barbara Bakes says

    May 15, 2011 at 11:14 am

    Love the heart shaped pan. Chocolate and cream cheese is a perfect combination.

    Reply
  2. Shannon says

    May 12, 2011 at 8:34 am

    There seems to be a bit of a recurring theme of choc chips and oats with you.. lucky I love both those things! :p

    Reply
    • Claire says

      May 12, 2011 at 8:38 am

      Two things I seem to always have an excess of!

  3. molly kelly says

    May 11, 2011 at 11:05 pm

    Looked very yummy and the shape was very befitting!!
    Mum x

    Reply
  4. Lorraine @ Not Quite Nigella says

    May 11, 2011 at 6:48 pm

    I got all silly and excited when you mentioned Montville because of my recent trip there! :P This looks delicious and I love heart shaped food. I got your email and would be happy to help out. Will email you back! :)

    Reply
    • Claire says

      May 11, 2011 at 9:21 pm

      Thanks Lorraine!

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Claire headshot - Claire from Claire K Creations. 38 year old woman with short blonde hair holding a tea cup standing in a kitchen

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