Triple Chocolate Oatmeal Cake

Today in this recipe, I’ll show you how to prepare Triple Chocolate Oatmeal Cake or you can say that you will know the great recipe to make Triple Chocolate Oatmeal Cake, today. So, without wasting time let’s start:

Ingredients To Make Triple Chocolate Oatmeal Cake

To make the Triple Chocolate Oatmeal Cake, the ingredients which are required to make this recipe are the following which are shown below: 

  • Oat flour, 3/4 cup
  • one tablespoon of baking soda
  • 1/2 cup melted butter
  • 50 g of brown sugar
  • A quarter cup of all-purpose flour
  • 1 1/2 g of white sugar
  • 1 teaspoon coffee bean powder
  • 1 cup oats for rapid cooking
  • Boiling 1 1/2 cups of oat milk
  • 10 ounces of split pieces of dark chocolate
  • 1 egg yolk and two eggs, at room temperature
  • 2 tablespoons of unsweetened cocoa powder and 3/4 teaspoon salt

For the Icing:

  • a single vanilla bean
  • Oat milk, 4–5 tablespoons
  • cocoa powder, 1/4 cup
  • Sugar for confections, 4 1/2 cups
  • cocoa powder sprinkles
  • 4 tablespoons plus 1 stick of butter

Instructions To Make Triple Chocolate Oatmeal Cake

To make the Triple Chocolate Oatmeal Cake, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Triple Chocolate Oatmeal Cake and the instructions are the following which are shown below:  

  1. Set the oven to 350 degrees Fahrenheit. Grease a 9 x 13 cake pan well and put it aside.
  2. Cream the butter and sugars for two to three minutes, or until they are light and fluffy, in the paddle attachment-equipped body of a stand mixer or in a large bowl using hand-held beaters. Beat well after adding the eggs and egg yolk.
  3. Combine the flour, baking soda, salt, and cocoa in a separate bowl; add it to the wet mixture and stir just until combined.
  4. A small pot over medium-high heat should be filled with oat milk. Add oatmeal, stir once, and then turn off the heat when it has quickly boiled. Add the oat mixture to the batter and thoroughly combine after letting the mixture stand for a few minutes.
  5. Add the espresso powder and the remaining chocolate bits after stirring.
  6. Fill prepared pan with liquid. The remaining chocolate bits from the package should be scattered over the cake’s top.
  7. A cake tester should come out clean after 25 to 30 minutes of baking, and the top should faintly bounce back when pressed. While you are creating the frosting, let the cake cool a little.
  8. Melt the butter entirely over medium-low heat in a large saucepan. As you continue to whisk, fully incorporate the cocoa. After turning off the heat, pour in the milk, sugar, and vanilla. Keep swirling even though the frosting will be thick! Add a little more milk if the consistency of the milk is just too thick and unpourable. To thicken it up, add additional sugar. Pour the icing over the cake, smooth it out evenly, then top with any sprinkles you’re using after it reaches a pourable consistency. This frosting sets VERY FAST! You must thus move quickly.
  9. Cake should be totally cooled before being sliced and served. Enjoy!

Conclusion (Triple Chocolate Oatmeal Cake)

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