Description
The Chocolate Ooey Gooey Cake is the epitome of decadent, comforting dessert. It boasts a dense, fudgy base reminiscent of a brownie, topped with a luscious, cream cheese-based filling that’s intensely chocolatey and unbelievably gooey. This recipe takes the convenience of a cake mix and elevates it to a whole new level of deliciousness. It’s easy to make, requires minimal effort, and is guaranteed to be a crowd-pleaser, perfect for potlucks, parties, or simply satisfying your sweet tooth on a cozy evening. Imagine sinking your fork into a warm slice, the rich chocolate aroma filling the air as the gooey filling melts in your mouth. It’s the kind of dessert that makes everyone reach for seconds, and it’s sure to become a family favorite.
Why you will love this recipe
You’ll absolutely adore this Chocolate Ooey Gooey Cake for several compelling reasons. First and foremost, it’s incredibly easy to make. Utilizing a boxed cake mix streamlines the process, making it accessible even for novice bakers. Don’t let the simplicity fool you, though; the combination of the fudgy cake base and the creamy, chocolatey filling is nothing short of spectacular.
Secondly, the contrasting textures are a key element of its appeal. The slight chewiness of the cake layer provides a perfect counterpoint to the smooth, gooey filling, creating a symphony of sensations in every bite. The richness of the chocolate is perfectly balanced by the tang of the cream cheese, preventing the dessert from becoming overly sweet.
Finally, this cake is endlessly customizable. You can easily adapt it to your preferences by adding chocolate chips, nuts, or even a swirl of caramel to the batter or filling. It’s a versatile base that allows you to express your creativity and create a truly unique dessert. Plus, the “jiggly” test for doneness ensures that the gooey filling stays perfectly soft and decadent. This cake is comfort food at its finest, guaranteed to bring a smile to anyone’s face. The aroma alone, while baking, is intoxicating! Get ready for the compliments to roll in!
Ingredients:
For the Cake Layer:
- 1 box (15-18 oz) chocolate cake mix (devil’s food or dark chocolate work well)
- 1 large egg
- ½ cup (1 stick) unsalted butter, melted
For the Gooey Filling:
- 8 oz cream cheese, softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 16 oz (4 cups) powdered sugar
- ¼ cup unsweetened cocoa powder
Preparation:
Step 1: Prep the Oven & Pan
Preheat your oven to 350°F (175°C). This temperature is crucial for ensuring the cake bakes evenly without the edges becoming overly dry while the center remains gooey. While the oven is heating, prepare your baking dish. Generously grease a 9×13-inch baking dish with butter or spray it with non-stick baking spray. Pay particular attention to the corners, as these are prone to sticking. Using butter adds a richer flavor to the edges of the cake, but non-stick spray works just as well for easy release. Set the prepared pan aside.
Step 2: Make the Cake Layer
In a medium-sized mixing bowl, combine the chocolate cake mix, egg, and melted butter. Use an electric mixer (handheld or stand mixer) or a sturdy whisk to thoroughly combine the ingredients. The mixture will be quite thick and somewhat crumbly, but that’s perfectly normal. The melted butter helps to bind the dry ingredients together, while the egg adds richness and structure. Continue mixing until no dry clumps remain, and the batter is homogenous.
Once the ingredients are combined, transfer the cake mixture to the prepared baking dish. Using your fingers or the back of a spoon, evenly press the mixture into the bottom of the pan. Ensure that the layer is consistent in thickness to promote even baking. It may seem like there’s not enough batter to cover the entire pan, but it will spread out during baking. Don’t worry if it’s not perfectly smooth at this stage; the gooey filling will cover any imperfections.
Step 3: Prepare the Gooey Filling
In a separate, larger mixing bowl, combine the softened cream cheese, eggs, and vanilla extract. It’s imperative that the cream cheese is softened to room temperature. Otherwise, it will be difficult to achieve a smooth, lump-free filling. Beat the ingredients together using an electric mixer (handheld or stand mixer) until light and fluffy. This process incorporates air into the mixture, creating a light and airy texture.
Next, add the melted butter, powdered sugar, and cocoa powder to the bowl. Gradually add the powdered sugar to prevent it from creating a cloud of dust. Continue mixing until all ingredients are thoroughly combined and the filling is smooth, creamy, and free of lumps. Taste the filling and adjust the sweetness or cocoa powder level according to your preference. If you desire a richer chocolate flavor, add a tablespoon or two more of cocoa powder.
Step 4: Assemble & Bake
Carefully pour the gooey filling over the prepared cake layer in the baking dish. Using a spatula or the back of a spoon, gently spread the filling evenly over the cake layer, ensuring it reaches all the edges of the pan. The filling should completely cover the cake layer.
Place the baking dish in the preheated oven and bake for 40-50 minutes. The cake is done when the edges are set and lightly golden brown, and the center is slightly jiggly. The jiggly center is crucial for achieving that signature “gooey” texture. If the center is completely set, the filling will be too firm. To prevent over-browning, you can loosely tent the cake with aluminum foil during the last 10-15 minutes of baking.
Step 5: Cool & Serve
Remove the cake from the oven and place it on a wire rack to cool for at least 15-20 minutes before slicing. This allows the filling to set slightly and prevents it from being too runny when cut. Cooling the cake also makes it easier to slice neatly.
Once cooled, cut the cake into squares or rectangles and serve warm or at room temperature. The cake is best enjoyed within a few days of baking, as the gooey filling tends to soften over time. Store leftover cake in an airtight container in the refrigerator.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle with chocolate sauce or caramel sauce for extra indulgence.
- Dust with powdered sugar for a pretty presentation.
- Pair with a cup of coffee or a glass of milk.
- Top with fresh berries for a burst of freshness and color.
Tips:
- Ensure cream cheese is at room temperature for a smooth filling.
- Don’t overbake the cake; the center should be slightly jiggly.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Line the baking dish with parchment paper for easy cleanup.
- Add chocolate chips, nuts, or other mix-ins to customize the cake.
- For a deeper chocolate flavor, use dark chocolate cake mix.
- If the cake starts to brown too quickly, tent it with foil during the last few minutes of baking.
Prep Time: 15 minutes Cook Time: 40-50 minutes Total Time: 55-65 minutes
Nutritional Information:
(Note: Nutritional information is approximate and will vary based on specific ingredients used.)
Calories: Approximately 350-450 per serving Protein: Approximately 4-6 grams per serving Sodium: Approximately 200-300 mg per serving
Conclusion
The Chocolate Ooey Gooey Cake is a testament to the fact that simple ingredients and straightforward techniques can create an extraordinary dessert experience. The combination of the fudgy cake base and the creamy, chocolatey filling is simply irresistible. This recipe is perfect for any occasion, whether you’re celebrating a special event or simply craving a sweet treat. With its easy preparation and guaranteed crowd-pleasing results, this cake is sure to become a staple in your baking repertoire. So, gather your ingredients, preheat your oven, and prepare to indulge in the ultimate chocolatey goodness!
Questions and Answers about this recipe:
Q1: Can I use a different size baking dish?
A: While a 9×13 inch baking dish is ideal for achieving the desired thickness and gooeyness, you can adapt the recipe to fit other sizes. Using an 8×8 inch pan will result in a thicker cake, which may require a slightly longer baking time. Be sure to keep a close eye on it to prevent the edges from burning. Using a larger pan, like a 9×13 inch, will create a thinner cake and potentially a drier texture, so adjust the baking time accordingly and check for doneness frequently.
Q2: My filling is lumpy even after mixing. What did I do wrong?
A: The most common reason for a lumpy filling is using cold cream cheese. It’s absolutely essential that the cream cheese is softened to room temperature before mixing. Cold cream cheese simply won’t blend smoothly, resulting in those dreaded lumps. Next time, make sure to let the cream cheese sit out for at least 30 minutes, or even an hour, before starting. You can also try microwaving it for a few seconds at a time (be very careful not to melt it!), but letting it come to room temperature naturally is the best approach. If you’ve already made the filling and it’s lumpy, you can try using an immersion blender or carefully processing it in a food processor to smooth it out.
Q3: Can I make this cake ahead of time?
A: Absolutely! This Chocolate Ooey Gooey Cake is a fantastic make-ahead dessert. You can bake it a day or two in advance and store it in an airtight container in the refrigerator. In fact, some people even prefer it chilled, as the flavors tend to meld together and deepen over time. When you’re ready to serve, you can either enjoy it cold, bring it to room temperature, or warm it up slightly in the oven or microwave. If you’re warming it up, be careful not to overheat it, as the filling can become too runny.
Q4: Can I freeze this cake?
A: Yes, you can freeze this cake, but the texture of the gooey filling might change slightly upon thawing. To freeze, let the cake cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This will help prevent freezer burn. You can freeze the whole cake or individual slices. To thaw, transfer the cake to the refrigerator overnight.
Q5: I don’t have powdered sugar. Can I use granulated sugar instead?
A: While you technically can use granulated sugar, it’s not recommended. Powdered sugar contains cornstarch, which helps to thicken the filling and create that signature gooey texture. Granulated sugar will not dissolve as easily and may result in a grainy filling. If you absolutely must substitute, use a food processor to grind the granulated sugar into a finer consistency, but be aware that the texture of the filling may still be slightly different. It’s really best to use powdered sugar for the best results!
