And I know my sister is going to have a fit when she finds out I made it and had it without her…sorry Sheyma…but I’ll make it again soon..I promise!!! :)))
It’s so decadent…and so chocolaty…and so addictive!!! What more can I say about a chocolate cake perfection??? Oh…and did I mention that it’s easy to make???
I will be forever thankful to Lindsay – Pinch of Yum for this amazing recipe!!! :))))
Now you tell me….will one slice be enough??? I think NOT!!
Note: The frosting of this recipe is made using Marshmallows. The production of marshmallows is made using gelatin. Even if it writes Beef Gelatin and Halal on the packaging, you may not be sure of the origin of the gelatin. Alternatively, there are marshmallows made from Fish Gelatin or Agar Agar. To be more certain of the Halal-Status of the marshmallows you’re using, my advice is to use these types of marshmallows.
hmm…using the excuse of taking a few shots, seems like I’m digging in!! :D
All gone…I just couldn’t resist!!! ;)
- 1¾ cups flour
- 1 teaspoon baking soda
- a pinch of salt
- 1½ tablespoons unsweetened cocoa powder
- 1 cup brown sugar
- 1 cup white sugar
- ½ cup butter, melted
- 2 eggs, lightly beaten with fork
- 1 cup quick cooking oats
- 1¾ cups boiling water
- 1 pack (about 350 grams or 12 oz.) chocolate chips, divided into 2
- 6 tablespoons butter
- 6 tablespoons milk
- 1½ cups sugar*
- ½-3/4 cup chocolate chips
- ½-3/4 cup mini marshmallows*
- Preheat oven to 175 degrees C (350 degrees F). Grease a 9 x 13 inch (23 x 33 cm) cake pan (or baking dish)
- In a medium sized bowl, sift the flour, baking soda, salt and cocoa and set aside.
- In a large bowl, or the bowl of a stand-up mixer, combine the sugars and butter and beat for 3 minutes, until creamy.
- Add the eggs and beat until well combined.
- Add the flour/baking soda/salt/cocoa mixture and beat until just incorporated. The batter will be thick (kind of like cookie dough)
- Combine the hot water and oats in a small bowl and let stand for 5 minutes. Add the softened oats/water mixture to the batter and mix well.
- Stir in half a pack of chocolate chips (about 175 grams or 6 oz.).
- Pour the batter into the previously prepared pan and sprinkle the remaining pack of chocolate chips over the top of the cake.
- Bake in preheated oven for 35-40 minutes or until the surface springs back lightly when touched. Do not overbake.
- Let cool completely before preparing and pouring the frosting.
- In a medium sized saucepan set over medium/low heat, combine the milk, butter and sugar. Stir occasionally until the butter has melted and the sugar has dissolved. Increase heat to medium/high and bring to a boil and boil for 30 seconds while stirring.
- Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth.
- When the marshmallows and chocolate chips have melted and you have a smooth frosting, remove from heat and pour immediately over the cooled cake.
- The frosting crystallizes almost immediately as it cools so it’s important to get it on the cake while it’s still hot.
- Allow the frosted cake to cool for 5 minutes before serving.