Choco Oatmeal Cake with Ice Cream
Quaker Oatmeal Cake:
- 1 cup Quaker rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups all-purpose flour
Topping (optional):
(A) Bitter Dark Chocolate sauce
(B) Oatmeal Crumble
- 50 gr Quaker Instant Oatmeal
- 90 gr butter cold
- 80 gr sugar
- 50 gr flour
(C) Vanilla Ice Cream
(D) Choco-chips
1. Preheat oven to 180'C. Spray a 7x11inch baking dish with non-stick cooking spray.
2. Mix Quaker rolled oats with boiling water in a bowl, rest until cool.
3. Meanwhile in a large mixing bowl, whip together butter, brown sugar and granulated sugar until fluffy.
4. Mix in eggs, vanilla, cinnamon and nutmeg then mix in cooled oat mixture.
5. Sprinkle baking soda and salt across top then pour in flour and mix until combined.
6. Pour into prepared baking dish, bake in preheated oven until just cooked through, about 30 minutes.
7. Remove cake from oven once cooked through and pour and spread melted chocolate evenly over top. Let cool on a wire rack for at least 20 minutes.
In this photo, I have spread the bitter dark chocolate sauce on top and sprinkled it with Choco chips and Quaker Oatmeal crumble, then served it with my favourite ice-cream as a more fibre-rich and yummy dessert.
Topping
(A) Bitter Dark Chocolate Sauce Slice the bitter dark chocolates into small pieces.
- Put it in a microwave-safe bowl until it melts in the microwave.
(B) Quaker Oatmeal Crumble
1. Cut cold butter into cubes and pour the dry ingredients (sugar, flour and oatmeal) into a container.
2. Mix until they are all well combined but you will still see the crumble consistency.
3. Bake at 180°C for about 30 min.
(C) Vanilla Ice Cream
(D) Choco-chips
