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
