Chocolate Ooey Gooey Cake

filed under: Cakes on May 16, 2014
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  • Enjoying a rich, chocolate, ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma! (Yes, seriously, grandma’s use cake mix too!) If you love this cake don’t miss my Best Chocolate Cake (from scratch), Cream Cheese Pound Cake, or 50 Best Cake Recipes!

    Chocolate Ooey Gooey Cake

    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!

    Chocolate Ooey Gooey Cake

    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:

    Ooey Gooey Butter Cake

    Red Velvet Gooey Butter Cake

    Pumpkin Ooey Gooey Cake

     

    Chocolate Ooey Gooey Butter Cake #chocolate #cake

     

    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!

     

    Amazing Chocolate Ooey Gooey Cake!

    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!

    5 from 5 votes
    Amazing Chocolate Ooey Gooey Cake!
    Chocolate Ooey Gooey Cake
    Prep Time
    15 mins
    Cook Time
    50 mins
    Total Time
    1 hr 5 mins
     

    Enjoying a rich, chocolate, ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma!

    Course: Dessert
    Cuisine: American
    Keyword: Chocolate Ooey Gooey Cake
    Servings: 12
    Author: Amanda Rettke
    Ingredients
    • 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
    Instructions
    1. 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!)

    2. 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.
    3. Pat the mixture into prepared pan and set aside.
    4. 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.
    5. 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.
    6. 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.
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    Comments

  • Jeanne Spearman says:

    Very interesting. Could u find a way to take out calories. Fat ones that is. All sound so good. Especially the Lemon. The chocolaty one looks so rich. All will be lucious. Thank you.

  • Rachna says:

    Love your mouthwatering recipes❤️
    But I’m allergic to eggs. Kindly suggest some substitute for the eggs🙏🏼Thankyou.
    Regards
    Rachna

    • Sage says:

      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!

  • Arbee says:

    Any chocolate cake mix would do?

  • Bonnie H White says:

    I want the recipe for Chocolate Gaga cakes.

  • Jess says:

    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!

  • Marie Toups says:

    I want the recipe so I can save it in my fb

  • Liz says:

    How is this different than Paula Dean’s Ooey Gooey Chocolate cake? Thanks.

  • Karen Munro says:

    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

  • Megan Harris says:

    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!!!!!

  • Jessica says:

    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.

    • Linda says:

      ME TOO….. very sad

      • Amanda says:

        So sorry! I have not made it in a bundt pan so don’t know what modifications need to be made. I was told by a couple readers that they did use a bundt and enjoyed it.

  • Gloria says:

    U’re a super baker

  • Becky Brumbalow Donaldson says:

    Thanks for sharing your recipes. They’re wonderful and delicious

  • Carolyn Bailey says:

    Love your reciepes

  • Connie Ryan says:

    Thank you for sharing!

  • MM says:

    Definitely use a 9×13 pan–in a smaller pan the cake is too deep and does not bake properly

  • Ice says:

    I’m a fan!

    Wanted to do this as cupcakes. Any suggestions? (Baking time, tips etc)

    Thanks in advance!
    More power!

  • Dee Dee Rauscher says:

    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!

    • Amanda says:

      You can leave it on the springform pan! And I would refrigerate overnight and then remove before you go to your event. 🙂

  • Barbara says:

    I totally enjoy your recipes

  • Janelle Rilling says:

    Loved the cake making it for the holidays for my chocolate lovers!

  • Kim F says:

    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.

  • Donna says:

    Tried this recipe last night.i used a Bundt pan, cake very thin,next time will use a regular round cake pan, other than that it turned out very tasty,chocolate over load,which I loved.my husband not so much.oh almost forgot to mention I dizzled the cake with a chocolate ganache,simply a taste of heaven in each bite.thanks for the recipe.keep on baking.

  • Renee Smith says:

    Could you use Pam baking with flour to prep the cake pan ?

  • Liesl says:

    I made this but with a brownie base. It was amazing! Thank you for the inspiration!!

  • Chris says:

    Is it possible to not use a cake mix? 🙂 and use the dry ingredients of a chocolate cake recipe?

  • Carol stansbury says:

    Sounds good especially the Leon and zest

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