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German Chocolate Oat Cake
Recipe by Marie Nowacki
Oat of This World
This is a recipe that my grandma grew up making, and that she passed down to me. We used to make this in the summertime when I would visit her in Germany. This uniquely moist, chewy, chocolaty cake is easy to make. It is a yummy snack that also packs a healthy punch from the oats!

Instructions:
  1. On the stovetop, heat your water over medium/high heat until it is at a rolling boil.
  2. Put oats into a heat-proof bowl. Pour the boiling water over the oats.
  3. Add in 1/2 cup butter and chocolate. Lightly stir the mixture, then let rest for 20 minutes. Stir again until combined.
  4. In a separate large bowl, mix flour, granulated sugar, 1 cup of brown sugar, baking soda, and salt until evenly combined.
  5. Beat in eggs and vanilla at medium speed (this may be done by hand or by electric mixer).
  6. Add oatmeal mixture and slowly beat until just combined
  7. Lightly grease a 9" x 13" pan, and then lightly coat with flour. Pour the batter into the pan and spread it out evenly. Preheat the oven to 350 degrees F.
  8. In a saucepan over medium/high heat, combine 6 tbsp butter, 3/4 cup brown sugar. and cream. Cook until the mixture boils, and then reduce the heat to simmer for 2- 3 minutes, stirring the entire time.
  9. Take the caramel sauce off the heat and add in nuts, stirring just until coated. Bake the prepared cake for 35 minutes or until a toothpick comes out cleanly.
  10. Pour the caramel and nut topping onto the cake and spread evenly. Sprinkle the top with coconut flakes.
  11. Set the oven to broil, and broil the cake until the topping is bubbly (about 1 minute). Cool the cake completely before serving.
Ingredients:
  • Water x 1 1/4 cup
  • Quick-Cooking or Instant Oats x 1 cup
  • Unsalted butter x 1/2 cup
  • German Baking Chocolate (broken) x 4 ounce
  • Flour x 1 1/2 cup
  • Granulated sugar x 1 cup
  • Light brown sugar (packed) x 3/4 cup
  • Baking soda x 1 teaspoon
  • Salt x 1/2 teaspoon
  • Egg x 3
  • Butter x 6 tablespoon
  • Heavy cream x 1/4 cup
  • Vanilla extract x 1/2 teaspoon
  • Dark brown sugar (packed) x 3/4 cup

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