Food & Drink

Chocolate-oat bundt cake

Chocolate-oat bundt cake

For streusel:

4 tablespoons unsalted butter, at room temperature

2 tablespoons granulated sugar

2 tablespoons brown sugar

1/8 teaspoon salt

2 tablespoons cocoa powder

2 tablespoons rolled oats

For cake:

3 cups boiling water

2 cups uncooked rolled oats

1 cup (2 sticks) unsalted butter, at room temperature, plus extra for pan

5 tablespoons cocoa powder, sifted, plus extra for pan

2 cups granulated sugar

2 cups brown sugar

4 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips

Serves 12 to 14.

To prepare streusel: In a small bowl, combine butter, granulated sugar, brown sugar, salt, cocoa powder and rolled oats. Working with your hands, rub ingredients together until butter is thoroughly blended and mixture appears crumbly. Reserve.

To prepare cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees. Generously butter a 12-cup Bundt pan and dust with cocoa powder, tapping out excess. In a medium bowl, combine oatmeal, butter and cocoa powder. Pour boiling water over oats mixture, stir until well-combined and let sit at room temperature for 30 minutes. Using a spoon, stir in sugar and brown sugar. Stir in eggs, 1 at a time, mixing well after each addition. Stir in flour, baking soda, salt and chocolate chips until well-combined. Spread batter into prepared pan, smooth batter with a spatula and sprinkle reserved streusel evenly over top of batter. Bake 45 minutes, until cake pulls away from sides of pan and top springs back when lightly touched. Remove from oven and transfer pan to a wire rack to cool slightly. Invert cake onto a serving plate and cool completely. Cover tightly and store at room temperature for up to 2 days.