Let me explain. One of my friends told me she had made my recipe for the sticky date flapjack which I wrote about in my blog titled My Hungry Boys. Now whenever she asks her family if they are hungry she says “would anyone like a hungry boy?” So not feeling it for the name of my latest bake – the chocolate oatmeal cake I turned to and asked her if she would like to name this one. I think this title is much more suited.
Anyway let me refresh your memory. For those that didn’t read my latest blog about my virtual experience on BBC Radio York I had to choose a recipe using ingredient/ingredients that people may already have in their store cupboard. The chosen ingredient was oats and I was determined not to source another flapjack recipe. The internet came up trumps and I chose a chocolate oatmeal cake. It is a cross between a brownie and chocolate sponge, perfect for pudding with vanilla ice cream. Some substitutes can be made …..I didn’t have any chocolate chip cookies so broke up chocolate buttons and any type of porridge oats could be used.
If you fancy having a go here we are
Chocolate oatmeal cake
26cm x 16cm baking tin
For the cake
125g golden caster sugar
125g light brown sugar
113g unsalted butter
245g plain flour
1 teaspoon bicarbonate of soda
1 ½ tablespoons cocoa powder
300g chocolate chips
180 ml boiling water
For the frosting:
70g unsalted butter
6 tablespoons milk
70g soft brown sugar
100g chocolate chips
45g mini marshmallows
What to do:
- Prepare the tin first Line the tin completely with baking paper (bottom and sides)
- Preheat the oven to 160C/350F/gas mark 5
- Weigh out the porridge oats and soak for 10 minutes in the boiling water
- Cream the butter until soft and then add the sugars and continue to cream together until pale in colour
- To prevent the eggs curdling add a tablespoon of flour into the creamed butter and sugar and then add the beaten eggs gradually.
- Once the eggs have been incorporated add the rest of the flour, bicarbonate of soda and cocoa and mix to form a smooth batter.
- Add the soaked oats and chocolate chips and mix together.
- Pour into the prepared tin and bake for approximately 30 to 40 minutes until the surface springs back lightly when touched
- Leave to cool completely in the tin before lifting out and leave on a cooling rack
For the frosting :
- Melt the butter, sugar and milk in a bowl sat over a pan of simmering water
- Reduce the heat to low and add the chocolate chips and marshmallows. Stir until the mixture is smooth and the marshmallows have melted
- Pour slowly over the cooled cake TIP keep the cake on the greaseproof paper as you pour the frosting over as it will run down the sides.
- Leave to set then lift off the paper, portion and enjoy!
Recipe source: Pinchofyum