Chocolate Oatmeal Breakfast Cake

This morning I woke up to a car covered in snow.  Dense, heavy, perfect for making snowballs.  And exactly enough to make scraping it off a pain.

I came in from the cold wanting something chocolaty and comforting.  Of course, when I’m looking for something specific, I can never find it.  Homemade hot chocolate was out and this cake was in.

It’s dense but light; rich, moist, barely sweet and has just enough chocolate.

When I was a kid, my mom made something similar to this, but with a little bit less chocolate, no coffee and more oatmeal.  This cake, a big cup of tea and a few strawberries make the perfect end of winter breakfast.

Chocolate Oatmeal Breakfast Cake

1 1/2 cups flour

1 cup quick oats

3/4 cup sugar

1/3 cup unsweetened cocoa

1tsp salt

1tsp baking powder

1/2tsp baking soda

1Tbsp instant coffee powder

1 cup milk

2 eggs

1/2 cup vegetable oil or melted butter

1tsp vanilla

Preheat the oven to 350°.  Grease and flour an 8×8 inch cake tin.
Combine all of the dry ingredients in a large bowl (or the bowl of your stand mixer).  Dissolve the coffee granules into the milk.  Whisk in the eggs, oil and vanilla.  Add the wet ingredients to the dry and mix for about 10 seconds in the stand mixer or until the batter is thoroughly mixed.
Pour it in an even layer in the cake tin and bake for 30-35 minutes (until a toothpick inserted in the centre comes out clean).  The top of the cake will be slightly cracked.  Let it cool for 10 minutes and remove it from the pan.  This cake will last in an air tight container for 3-4 days at room temperature.

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