Chocolate oatmeal crisp cake

Chocolate oatmeal crisp cake

Chocolate oatmeal crisp cake

Yesterday I wrote a story that involved a sailor. He was partly inspired by this guy.

And I’ve been reading the boys’ cross section book of ships, which I love. This isn’t from that book, but it’s fascinating.
17th-century-merchantman cross section
And there’s this epigram by Anyte of Tegea, which I also love, and which takes place by the hoary grey coast…

    I Hermes stand here at the crossroads by the wind beaten orchard, near the hoary grey coast; and I keep a resting place for weary men. And the cool stainless spring gushes out.

So today’s Sunday interactive playlist is about oceans, seas, shores, sailors, ships, wrecks…Add the song to the playlist yourself, or leave a song in the comments and I’ll try to remember to add it.

Chocolate cake with coconut oatmeal crisp topping

Chocolate cake with coconut oatmeal crisp topping

When I started out, this was just going to be a french-style chocolate cake. Then Malcolm suggested that I add an oatmeal crisp topping, and it became something very special! Almost like brownies, but way better. Very good with coffee in the morning, tea in the afternoon and wine after dinner!

Here’s a link to the interactive playlist.

3 eggs
1 cup powdered sugar
1 T rum
1 t vanilla
2 cups oats
1/2 cup flour
1 t cinnamon
1/2 t salt
6 T butter
1 cup chocolate chips

Melt the butter and 3/4 cup chocolate chips in a small saucepan over very low heat. When just melted, set aside to cool.

Whisk the eggs in a large bowl until light and frothy and lemon-colored. Whisk in the powdered sugar, rum and vanilla. Stir in the flour, oats, cinnamon and salt.

Mix in the chocolate and butter as well as the unmelted chocolate chips.

Preheat the oven to 375 and lightly butter and flour a large cake pan.

Spread the batter into the pan.

TOPPING

1/2 cup oats
1/2 cup coconut
1/2 cup brown sugar
1 t cinnamon
1/2 t salt
4 T cold butter cut into small cubes

Mix all the ingredients together in a medium-sized bowl and scatter over the batter.

Bake for about 20 minutes, until puffed, golden brown, and firm to the touch on the edges.

Let cool, slice and eat!

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2 thoughts on “Chocolate oatmeal crisp cake

  1. Hi, Claire!

    I have a question about the Chocolate Oatmeal Crisp Cake. You have 2 cups of oatmeal in the ingredients list, but it is not mentioned in the instructions. Do the 2 cups of oatmeal really belong in this recipe??? Just wanted to doublecheck before I try baking it. Thanks! BTW, just found your blog. Looks interesting! Going to check it out. Thanks! Carol

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