It’s my birthday! I turn 30 today and I thought to celebrate I would blog about a cake. Maja has been asking about this for a while, so today’s the day! This is one that my mom used to make when I was…well less than 30. Ok, kids, well you know the drill. Go get your ingredients, buckaroos.
Preheat your oven to 180 C (350 F)
1 3/4 cups boiling water
1 cup of oatmeal
1 cup brown sugar
1 cup white sugar
1/2 cup butter
2 large eggs
1 3/4 cups flour
1/2 tsp salt
1 tsp soda
1 TBS dark unsweetened cocoa
340 grams or (12oz) dark chocolate (cut into 1/2 inch chunks)
1/2 cup chopped walnuts or your favorite nuts (optional though recommended, in fact what are you thinking not putting them in?)
First: Pour the water over the oatmeal and let stand for 15 mins. Don’t worry! Even if you didn’t like oatmeal growing up, you’ll like this. It is an ugly duckling, about to become a swan. Just watch.
Next, in a different bowl, mix both sugars and the butter. This is a process in cake and cookie making known as “creaming the butter.” I know it sounds naughty but just do it. Once it is nice and mixed, add the eggs.
Now pop this baby in your preheated oven for about 50 minutes. Until you can stick a knife or a toothpick into it and the knife comes out clean. If you are using a silicon cake pan (like the cathedral style shown here) you must let the cake cool for about an hour before you try to remove it from it’s silicon prison. Normal metal bundts don’t pose quite the same problem. Turn over your chocolatey love cake onto a plate and voilá, you’ve made happiness in solid form.