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Chocolate Ooey Gooey Cake

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A decadent dessert with two distinct layers: a fudgy chocolate cake base topped with a rich, molten chocolate layer that creates the signature “ooey gooey” texture. This indulgent treat delivers an intense chocolate experience with a contrast between cake-like and pudding-like textures in every bite. Perfect for serious chocolate lovers who crave something beyond an ordinary chocolate cake.

Ingredients

Scale

For the Chocolate Cake Base:

  • 1 box chocolate cake mix (15.25 oz)
  • ½ cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips

For the Gooey Chocolate Layer:

  • 8 oz cream cheese, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted
  • 3½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips

For Serving (Optional):

 

  • Vanilla ice cream
  • Whipped cream
  • Fresh berries
  • Powdered sugar for dusting
  • Hot fudge sauce

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or spray with non-stick cooking spray.
  2. Make the Cake Base: In a large bowl, combine the chocolate cake mix, melted butter, egg, and vanilla extract. Mix until well combined – the mixture will be thick and dough-like. Press the mixture evenly into the bottom of the prepared baking dish. Sprinkle ½ cup chocolate chips evenly over the cake base.
  3. Prepare the Gooey Layer: In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. With the mixer on low, gradually add the melted butter.
  4. Add Dry Ingredients to Gooey Layer: Sift together the powdered sugar, cocoa powder, and salt. Gradually add to the cream cheese mixture, mixing on low speed until just combined. Be careful not to overmix. The batter should be smooth and glossy. Fold in the ½ cup chocolate chips.
  5. Assemble and Bake: Pour the gooey chocolate layer over the cake base, spreading it evenly to cover completely. Bake for 40-45 minutes until the edges are set but the center still has a significant jiggle when the pan is gently shaken. The center should look undercooked – this is the “gooey” part of the cake.
  6. Cool: Allow the cake to cool in the pan for at least 30 minutes before serving. The gooey center will continue to set slightly as it cools, but will remain soft and pudding-like.
  7. Serve Warm: For the ultimate ooey-gooey experience, serve while still warm, but not hot. The cake will be more structurally solid when fully cooled but will retain its gooey center.

Serving Suggestions:

 

Serve squares of this decadent cake slightly warm for the ultimate gooey experience. Top with a scoop of vanilla ice cream or a dollop of whipped cream to contrast with the rich chocolate. Fresh berries like raspberries or strawberries add a bright, tangy balance. For an extra indulgent dessert, drizzle with warm hot fudge sauce and sprinkle with powdered sugar just before serving.

Notes

Pro Tips:

  • Don’t overbake! The center should still be jiggly when you remove it from the oven. Overbaking will result in a cake that’s no longer “gooey.”
  • For an even more intense chocolate flavor, use dark chocolate cake mix and dark chocolate chips.
  • Bring all refrigerated ingredients to room temperature before mixing for the smoothest texture.
  • Use high-quality cocoa powder for the best chocolate flavor.

Common Mistakes to Avoid:

  • Overbaking is the most common mistake. Remember that the center should look underdone when you take it out of the oven.
  • Overmixing the gooey layer, which can incorporate too much air and change the desired dense, fudgy texture.
  • Using cold ingredients, which can create lumps in the gooey layer and affect the final texture.

Storage Instructions:

Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The texture is best on the day it’s made, but still delicious afterwards. To reheat individual servings, microwave for 15-20 seconds to restore some of the gooeyness. This cake can also be frozen for up to 2 months – wrap individual portions tightly in plastic wrap and then foil. Thaw in the refrigerator and warm slightly before serving.

 

Enjoy your Chocolate Ooey Gooey Cake! 

Find it online: https://bakesbliss.com/chocolate-ooey-gooey-cake/