Enjoying a rich, chocolate, ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma!
I just posted the buttery Ooey Gooey Butter Cake a couple days ago. The recipe was so fascinating to me that I immediately had to make it in chocolate!
One thing I do absolutely love about this dessert is the texture. The thin top layer of delicate chocolate flakiness resting precariously over the ooey gooey molten cocoa flavored lava lusciousness is pretty darn amazing. They battle it out in your mouth, the sweet rich velvet like cake and the crispy top layer of crust. Just to be clear, there are no losers in that battle.
5 Unwritten Rules for Ooey Gooey Cake Success:
Make sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper.
Room temperature ingredients is a good idea. Set your butter and cream cheese out a few hours before you plan on making this amazing cake.
Don’t under mix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.
Pan size matters. Or does it? It just depends on your preference for the final product! I baked mine in a 9×3 round cake pan or 9×3 springform pan because I like ooey gooey cakes to have a very gooey center and thicker edges. However, you can absolutely bake this recipe in a 9×13 pan! It will just be much thinner than my pictures show. You can also use a 9×9 or 8×8 square pan. Just make sure your oven is properly calibrated as you don’t want hot spots that will cause uneven baking. (Hint: Use bake strips around your pan!)
You are not limited by the flavors in the recipe! Try adapting the Ooey Gooey cake recipe to create any flavor combination. Use vanilla cake in the base and lemon extract for the cream cheese topping. How about coffee extract in the base and cherry flavoring in the cream cheese layer? Or lemon in the base and lemon zest in the topping. Or strawberry in the base and vanilla topping. Try adding fruit to the top which can help cut the sweetness. Try adding chocolate chips to the base and/or the cream cheese layer. Add chopped pecans to the base layer. The possibilities are endless!
Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!
This cake is very rich and a little will go a long way. Try serving with a vanilla ice cream to cut the sweetness.
I just want you to know, I am willing to sacrifice time and resources to sample every single one of them. I do it all for you. 😉
Enjoy!
*****
Like Ooey Gooey Cakes? This one is a reader favorite! Ooey Gooey Butter Cake
You may also like my Red Velvet Gooey Butter Cake!
If you would like to try a cake that is JUST as amazing but made FROM-SCRATCH check out my Perfect Chocolate Cake!
Love your mouthwatering recipes❤️
But I’m allergic to eggs. Kindly suggest some substitute for the eggs🙏🏼Thankyou.
Regards
Rachna
You could always google it if you haven’t already but, off the top of my head I know you can substitute eggs with bananas, plain yogurt, or applesauce. I would reccomend the yogurt since this already seems pretty damn sweet. Think about it, eggs act as the glue – they bind the ingredients. Anything that can act as a glue can be substituted for eggs. Just think about it or google it and I’m sure you’ll find the solution that works best for you. Oh, sour cream is also a popular substitute. Good luck!
Any chocolate cake mix would do?
I want the recipe for Chocolate Gaga cakes.
Hi there! Couple questions, and please forgive my ignorance. 9×3 pan – I’m not seeing this in the store. I see 2.81. Is this the same? Also, if I wanted to use a 9×9 or 8×8, what is my time range for baking? Thank you!
I want the recipe so I can save it in my fb
How is this different than Paula Dean’s Ooey Gooey Chocolate cake? Thanks.
Love this site – and I will volunteer to taste test also – just give me a heads up! Yu must be one happy women to come up with all of this goodness!
< Karen
I’m a member of a square dancing club in Chickasha, Oklahoma. I made your Bailey’s Chocolate Poke Cake last weekend for my club, & they devoured it!!!!! It was soooo delicious, thank you Amanda, keep the recipes coming!!!!!
The recipe was good, but I used a bundt pan as suggested you could. This was a fail because the whole thing went flat and the gooey part leaked everywhere.
U’re a super baker
Thanks for sharing your recipes. They’re wonderful and delicious
Love your reciepes
Thank you for sharing!
Definitely use a 9×13 pan–in a smaller pan the cake is too deep and does not bake properly
I’m a fan!
Wanted to do this as cupcakes. Any suggestions? (Baking time, tips etc)
Thanks in advance!
More power!
Just baked for church tomorrow. Do I leave it and serve from the bottom of the springform pan? I’m scared to invert it! I took springform sides part off after about 15 minutes, so it is warm and wobbly and the top cracked some. Also, what do I do tonight? Leave out or put in fridge? Cover? Thank you!
You can leave it on the springform pan! And I would refrigerate overnight and then remove before you go to your event. 🙂
I totally enjoy your recipes
Loved the cake making it for the holidays for my chocolate lovers!
I have been been making the Ooey Gooey Cake for so long, I have the original receipe with the original name, “Chess Cake”. I can’t wait to try the chocolate version! I do make mine a little differently: I don’t put an egg in my base layer, just the melted butter and dry cake mix patted gently into the pan. It turns out way more thin and less “cakey” and gives you a better top layer to crust ratio in the flavor department. I put the third egg in the mix of cream cheese and confectionary sugar. I bake for 45 minutes in a 9×13 pan. Turns out perfect every time! Just have to make sure it is completely cool before cutting.