Enjoying a rich, chocolate, ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma!
Chocolate Ooey Gooey Cake
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!
Ooey Gooey Cake Recipe
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. If you like this cake, then you must try my other ooey gooey cakes:
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.
Use 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 undermix 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!)
Ooey Gooey Cake Modifications
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!
Enjoying a rich, chocolate, ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma!
- 2 sticks (226g) butter, melted
- 1 package chocolate cake mix
- 3 eggs, one egg for bottom cake layer THEN two eggs for filling layer
- 1 package (8-ounce) cream cheese, softened
- 1/4 cup (31g) cocoa powder
- 16 ounces confectioners sugar
- 1 teaspoon vanilla extract
Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3-inch round cake pan OR 9-inch x13-inch dish. (I have heard bundt pans work as well!)
- Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended.
- Pat the mixture into prepared pan and set aside.
- In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
- Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
- Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9x13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
I’m so glad I found this recipe. I’m serving it for a family lunch. I used a Betty Crocker brownie cake mix as per the packet instructions and made the filling in your recipe. When cold I cut out discs and will serve it with quenelles of Crème fraîche sorbet and chocolate mousse. Yum. The sorbet really cuts through the sweetness of the cake perfectly.
What size (weight) and type of chocolate cake mix do you use – there are so many available?
If you make this in the 9×13 pan will it still be gooey in the middle? I have to try this. It’s got to be for any chocolate lover.
I love this recipe! I just added some chocolate pudding (1 serving of the boxed mix) and 8 melted ghirardelli chocolate rounds to the top layer, and it was delicious! I mistakenly left it in the oven for about 7 minutes too long though, even in an 8×8 pan, so if you are making this recipe pay close attention to the instructions! Even having left it in for too long it didn’t burn and was still very moist. Thank you for this!
Thanks for the ooey gooey recipe, gonna try it with Kraft caramel bits & nuts. And in a deep pie dish.
Would so like to have the nice pictures in the right corner when i print the recipes. Please make it happen please!
Recipe worked perfectly! Family voted it best cake I’ve made. Thanks so much
I made this for my family’s dessert tonight. I love this chocolate version of ooey gooey cake! Most of my family prefer this chocolate one over the original. It’s delicious and easy! Thanks for sharing a great recipe!