Nummy Namma Choc Oat Chip Cake
Indulge in the irresistible charm of the Nummy Namma Choc Oat Chip Cake, a decadent blend of rich cocoa, hearty rolled oats, and melty semi-sweet chocolate chips. This unique cake combines the wholesome texture of oats with the deep flavor of chocolate, creating a moist and tender dessert that's both satisfying and slightly rustic. With its quick 20-minute prep time and one-bowl easy steps, this recipe is perfect for everything from casual gatherings to weekday treats. Best served fresh out of the oven with a dusting of powdered sugar or a dollop of whipped cream, this crowd-pleaser will delight chocolate lovers and dessert enthusiasts alike. Perfect for an afternoon coffee break or a comforting after-dinner treat, this chocolate oat chip cake is bound to become a favorite in your baking repertoire!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Rolled oats
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Whole milk
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium mixing bowl, combine the all-purpose flour, rolled oats, cocoa powder, baking soda, and salt. Stir to evenly distribute the dry ingredients and set aside.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract.
Pour in half of the milk and mix on low speed until just combined. Begin alternating adding the dry ingredients and the remaining milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Fold in the chocolate chips gently with a spatula.
Pour the batter into the prepared cake pan and smooth out the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or top with a dusting of powdered sugar, whipped cream, or a drizzle of chocolate sauce for extra indulgence!
Nutrition Facts
Calories |
3556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 608.9 g | 221% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 343.9 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 622 mg | 48% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 2953 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
