Chocolate Hazelnut Oatmeal Cake Recipe

Name: Chocolate Hazelnut Oatmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups boiling water; 1 cup quick-cooking oats; 1 ¼ cups semi-sweet chocolate chips; ⅓ cup softened butter or ⅓ cup margarine; ⅔ cup white sugar; ⅔ cup demerara sugar; ½ teaspoon hazelnut extract; 3 eggs; 1 ½ cups barley flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 ½ teaspoons instant coffee granules; 4 tablespoons half-and-half cream; ⅓ cup butter or ⅓ cup margarine; ½ teaspoon vanilla; ¼ teaspoon hazelnut extract; 4 cups powdered sugar

Servings: persons

1 ½ cups boiling water
1 cup quick-cooking oats
1 ¼ cups semi-sweet chocolate chips
⅓ cup softened butter or ⅓ cup margarine
⅔ cup white sugar
⅔ cup demerara sugar
½ teaspoon hazelnut extract
3 eggs
1 ½ cups barley flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons instant coffee granules
4 tablespoons half-and-half cream
⅓ cup butter or ⅓ cup margarine
½ teaspoon vanilla
¼ teaspoon hazelnut extract
4 cups powdered sugar

1
Combine the boiling water and oats, sprinkle chocolate chips on top and let sit for 20 minutes.
2
In another bowl, cream the butter and sugars.
3
Beat in eggs one at a time and hazelnut flavouring.
4
Add oat mixture and beat well.
5
Combine dry ingredients, add to the creamed mixture and mix well.
6
Pour into a greased 9 x 13 pan and bake in a 350 degree oven for 30 minutes or until toothpick inserted in centre comes out clean.
7
Cool on wire rack.
8
To make icing:.
9
Warm cream and stir in instant coffee until dissolved then set aside until cool.
10
Soften butter, stir in flavourings and powdered sugar, then add enough of the cream mixture to make a nicely spreadable icing.
11
Frost the cake when it has cooled.

2493

kcal

Calories

152

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 ½ cups boiling water, 1 cup quick-cooking oats, 1 ¼ cups semi-sweet chocolate chips, ⅓ cup softened butter or ⅓ cup margarine, and more.

Yes, Chocolate Hazelnut Oatmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Hazelnut Oatmeal Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions