I’m Dreaming of a Chocolate Christmas by Marcel Desaulniers has so many drool-worthy recipes that when I look through it, I want to make almost everything. I started looking through it again recently, and I saw this recipe that I bookmarked last year to make. I thought it looked like the perfect recipe to make one night. It’s an easy recipe, just like a quick bread, and took very little time to prepare. After preparing the batter, you pour it into the pan and then sprinkle the walnuts and chocolate chips on top. This was a great step and was key in creating a crunchy topping. This cake was incredibly moist and flavorful. I love the combination of oatmeal and chocolate together. This would be a great dessert to take to a holiday potluck, and would be even better with a scoop of ice cream on the side!
Chocolate Chip Oatmeal Cake
Source: I’m Dreaming of a Chocolate Christmas by Marcel Desaulniers
8 tablespoons (1 stick) plus ½ tablespoon unsalted butter, melted
1 ¾ cups plus 1 tablespoon all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup quick oats
1 ¾ cups boiling water
1 cup granulated sugar
1 cup tightly packed light brown sugar
3 large eggs, whisked together
1 ½ cups semisweet chocolate chips
¾ cup walnut halves, toasted and coarsely chopped
Preheat the oven to 350 degrees.
Lightly coat a 13x9x2-inch nonstick baking pan with ½ tablespoon of the melted butter (I just used PAM). Dust the pan with the tablespoon of flour and shake out any excess.
In a sifter, combine the remaining 1 ¾ cups flour, the cocoa, baking soda, and salt. Sift onto a large piece of parchment or wax paper.
Place the oats in a large heatproof bowl. Pour the boiling water over the oats and let stand for 10 minutes before adding the sugars, eggs, and remaining 8 tablespoons melted butter. Stir with a rubber spatula until combined. Add the dry ingredients, and use a rubber spatula to fold the ingredients until combined. Fold in 1 cup of the chocolate chips. Pour the batter into the prepared pan.
Combine the remaining ½ cup chocolate chips and the walnuts in a small bowl. Evenly sprinkle the chocolate chips and walnuts over the top of the batter.
Bake on the center rack of the oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes, rotating the pan 180 degrees halfway through the baking time.
Remove the cake from the oven and cool in the pan for 20 minutes at room temperature. Gently turn the cake out onto a cutting board, then turn the cake chocolate chip-nut topping side up (this is easier if you use a utility turner or wide spatula). Cool for an additional 10 minutes before serving.