Chocolate Ooey Gooey Cake is a delicious and decadent chocolate cake that is made with the help of a cake mix and a few simple ingredients for a chocolate treat you can enjoy in no time! The thin top layer of delicate chocolate flakiness resting precariously over the ooey-gooey molten cocoa-flavored lava lusciousness is pretty darn amazing. After making my Ooey Gooey Butter Cake, I knew I had to make it in chocolate!
Ingredients & Substitutions
GOOP: I prefer to prepare my cake pans with GOOP, or homemade pan release, but you could also spray the pan with nonstick cooking spray and line it with parchment paper.
Chocolate Cake Mix: There is no shame in using a box of chocolate cake mix! You will still end up with a cake that will satisfy even the biggest chocolate lovers!
Butter: Use unsalted butter for the best results in this cake.
Cream Cheese: Be sure to set out your cream cheese an hour or two before making the cake; when it’s at room temperature, it blends more easily with other ingredients and helps the cake have a better texture after baking.
Cocoa Powder: Look for high-quality unsweetened cocoa powder. You could substitute Dutch-processed cocoa powder if that is what you have on hand.
Can I Use a Different Sized Pan?
I recommend baking this Chocolate Ooey Gooey Cake in a 9×3-inch round cake pan or 9×3 springform pan to achieve a cake with a very gooey center and thicker edges, which is how I prefer it. However, if you don’t have these types of pans, you can still use a 9×13-inch pan, but the cake will be thinner than what you see in my pictures. You can also use a 9×9-inch or 8×8-inch square pan. Just ensure that your oven is calibrated correctly to avoid hot spots that could cause uneven baking. (Hint: Use bake strips around your pan!)
‘Magic’ Chocolate Ooey-Gooey Cake
Want to know a trick to make this a ‘Magic’ Ooey Gooey Cake? You simply mix all the ingredients in one bowl, pour the batter into the prepared pan, and then bake. There is no layer separation, but the flavor and texture are still amazing!
Variations to Chocolate Ooey Gooey Cake
You are not limited by the flavors in this recipe! Try adapting the Ooey Gooey cake recipe to create any flavor combination. Here are a few of my favorite modifications:
- Use vanilla cake in the base and lemon extract for the cream cheese topping.
- Add coffee extract in the base and cherry flavoring to the cream cheese layer.
- Try lemon in the base and lemon zest in the topping.
- Add fruit to the top to help cut the sweetness.
- Try adding chocolate chips to the base and/or the cream cheese layer.
- Add chopped pecans to the base layer.
How to Store Chocolate Ooey Gooey Cake
To store chocolate ooey gooey cake, first, let the cake cool to room temperature. Next, wrap the cake tightly in plastic wrap and aluminum foil. It can be stored at room temperature for up to 2 days. For a longer shelf-life, store it in the refrigerator for up to 4-5 days, letting it come to room temperature before serving. You can also freeze the cake for up to 3 months. If freezing it, let the cake thaw in the refrigerator overnight before serving. The texture may change slightly after freezing and thawing, but the cake will still be delicious!
Ooey Gooey Desserts
Chocolate Ooey Gooey Cake
Ingredients
- 1 box (15.25 ounces) chocolate cake mix
- 3 large eggs, one egg for bottom cake layer, then two eggs for filling layer, room temperature
- 1 cup (2 sticks / 227 g) unsalted butter, melted, divided
- 1 package (8 ounces) cream cheese, softened
- ¼ cup (31 g) unsweetened cocoa powder
- 16 ounces confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×3-inch round cake pan; then, line the pan with parchment paper. (You could also use GOOP*, a homemade pan release.)
- In a large bowl, combine the cake mix, 1 egg (reserving the other 2 eggs for later), and 1 stick of melted butter. Stir until well blended.
- Pour the mixture into the prepared pan, gently patting it down, and set aside.
- In the bowl of 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.
- Reducing the mixer to low speed, add the confectioners' sugar. Slowly add the remaining stick of melted butter. Add vanilla and continue to beat the mixture until smooth.
- Pour the filling into the pan, over the cake mixture. Bake for 40-50 minutes, being careful not to overbake the cake. The center should still be a little gooey when finished baking.
- Let the cake partially cool on a wire rack before cutting and serving.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I like your recipes and i make it easer and tasted
Can you bake in in an instant pot? I have made cakes in mine and they come.out perfect
Quantity of cake mix to be used? There are so many available(1 kg, 500 g, etc). Please specify!
I don’t have a chocolate cake mix. What real ingredients can I use instead?
I followed directions , used 9 x 3 pan and it overflowed all over my oven and never cooked really at all. Huge mess with zero result at the end . Seriously 16 Oz of powdered sugar ? I double checked the recipe to see if I made an error and did not . So not sure what happened but it was expensive mess ! So disappointed !
I work with iambaker and am happy to help out with questions!
I’m so sorry that happened to you. I don’t know what went wrong; I haven’t been able to duplicate that in my kitchen.
Mine is in the oven. I did the bundt cake. Trying to figure out what to do when it’s finished baking. Do I flip it over like other cakes? This will be interesting. It smells so good. Thanks for sharing.
Cannot have any form of cream cheese or tofu, is there something else I could use?
I work with iambaker and am happy to help out with questions!
Hi, Debbie. Plain yogurt is sometimes substituted in baking recipes for cream cheese. However, I have not tried that in this recipe, so I can’t speak for its effectiveness. Let me know how it turns out if you try it!
Wowza!!! This was fantastic. Very rich in flavor.
I did venture out and used the bundt cake. I made sure the bottom layer went up the sides of the pan and slightly higher than the filling. I left it in the pan after baking but used a spatula to loosen around the sides and center while still hot. Once it was cool, I cut it with a spatula while still in the bundt and removed the cut pieces. I did NOT flip this over. I envisioned a disaster and I’m thankful I chose to keep it upright.
I will use a little less powdered sugar next time. A little too sweet for me but everyone else disagreed with me. Thanks for sharing.
Nice
16 oz by weight or by volume???
Hi, Jill! I work with iambaker and am happy to help with questions. We used a one-pound box of confectioners’ sugar, which is about 3 1/2 cups. I hope that helps, and have a great day!