Chocolate Crumble Cake

Satisfy your sweet tooth with an irresistible chocolate crumble cake topped with strawberries, blueberries, and redcurrant.

INGREDIENTS

Instant Oatmeal

1 cup Captain Instant Oatmeal

Brown Sugar

1 cup Brown Sugar

White Sugar

1 cup White Sugar

Butter

1/2 cup Butter

Eggs

2 Eggs, lightly beaten with fork

Flour

1 3/4 cups Flour

Baking Powder

1 teaspoon Baking Soda

Salt

1/2 teaspoon Salt

Cocoa Powder

1 1/2 tablespoons Unsweetened Cocoa Powder

Water

1¾ cups Boiling Water

Chocolate Chips

12 oz bag Chocolate Chips , divided

Icing Sugar

Icing Sugar, (for the garnish)

Strawberry, Blueberry, Red Currant

Strawberry, Blueberry, Red Currant, (for the garnish)

Mint

Mint Leaves, (for the garnish)

METHODS

  1. Add water to oatmeal and let cook for a few minutes. Once oats are soft, add oats/water mixture to the batter and mix well.
  2. Stir in half of the bag of chocolate chips (6 ounces) when mixture is cooled.
  3. Preheat oven to 175 degree Celsius. With an electric mixer, cream the butter and sugars. Add the eggs and mix well.
  4. Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.
  5. Pour into a greased or buttered muffin tray.
  6. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
  7. Bake at 175 degree Celsius for 30-40 minutes or until the surface springs back lightly when touched. Do not over bake. Let it cool completely.
  8. Cut the top of the cake to make the surface flat.
  9. Place the cake top down on the plate.

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