Indulge in this delicious and rich Chocolate Ooey Gooey Cake, a delightful chocolate dessert made effortlessly with a cake mix and a handful of simple ingredients. The delicate, flaky top layer rests over an ooey-gooey, molten chocolate center that’s absolutely heavenly. After creating our Ooey Gooey Butter Cake, we knew a chocolate version was a must for all the chocolate lovers out there!
Ingredients & Substitutions
GOOP: We recommend preparing your cake pan with GOOP for the best results. Alternatively, you can spray the pan with nonstick cooking spray and line it with parchment paper.
Chocolate Cake Mix: There’s no shame in using a boxed chocolate cake mix! It saves time and still results in a decadent cake that satisfies even the biggest chocolate enthusiasts.
Butter: Use unsalted butter for optimal flavor in this recipe.
Cream Cheese: Ensure your cream cheese is at room temperature before mixing. This helps it blend smoothly with the other ingredients and contributes to the cake’s perfect texture after baking.
Cocoa Powder: Opt for high-quality unsweetened cocoa powder. If you have Dutch-processed cocoa powder on hand, it’s a suitable substitute.
Can I Use a Different Sized Pan?
We recommend baking this Chocolate Ooey Gooey Cake in a 9×3-inch (23×7.6 cm) round cake pan or a 9×3-inch (23×7.6 cm) springform pan to achieve a cake with a gooey center and thicker edges, which is how we prefer it. However, if you don’t have these types of pans, you can use:
- 9×13-inch (23×33 cm) pan: The cake will be thinner than pictured.
- 9×9-inch (23×23 cm) or 8×8-inch (20×20 cm) square pan: Adjust baking time accordingly.
Ensure your oven is properly calibrated to avoid hot spots that could cause uneven baking.
‘Magic’ Chocolate Ooey Gooey Cake
Want to simplify the process? Try the ‘Magic’ method:
- Mix: Combine all the ingredients in one large bowl.
- Bake: Pour the batter into the prepared pan and bake as directed.
There won’t be separate layers, but the flavor and texture remain amazing!
Variations to Chocolate Ooey Gooey Cake
Feel free to experiment with flavors:
Flavor Combinations:
- Use a vanilla cake mix for the base and add lemon extract to the cream cheese topping.
- Add coffee extract to the base and cherry flavoring to the cream cheese layer.
- Incorporate lemon zest into both the base and topping for a citrusy twist.
Add-ins:
- Fold in chocolate chips or chopped pecans into the base or cream cheese layer.
- Top with fresh fruit like strawberries or raspberries to balance the sweetness.
How to Store Chocolate Ooey Gooey Cake
- Room Temperature: After cooling, wrap the cake tightly in plastic wrap and aluminum foil. Store at room temperature for up to 2 days.
- Refrigerator: For a longer shelf-life, store the cake in the refrigerator for up to 4-5 days. Let it come to room temperature before serving.
- Freezer: You can freeze the cake for up to 3 months. Thaw it in the refrigerator overnight before enjoying. Note that the texture may change slightly after freezing and thawing, but it will still be delicious!
Ingredients
- 1 box (15.25 ounces) chocolate cake mix
- 3 large eggs, room temperature (1 for the bottom cake layer, 2 for the filling layer)
- 1 cup unsalted butter, melted and divided (2 sticks or 230 grams)
- 1 package (8 ounces) cream cheese, softened (230 grams)
- ¼ cup unsweetened cocoa powder (30 grams)
- 16 ounces confectioners’ sugar (450 grams)
- 1 teaspoon vanilla extract
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×3-inch (23×7.6 cm) round cake pan; then, line the pan with parchment paper. Alternatively, use GOOP.
Prepare the Cake Layer:
In a large bowl, combine the chocolate cake mix, 1 egg (reserve the other 2 eggs for later), and ½ cup melted butter (115 grams).
Stir until well blended.
Pour the mixture into the prepared pan, gently patting it down to form an even layer. Set aside.
Prepare the Filling:
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 ¼ cup unsweetened cocoa powder (30 grams). Mix until combined.
Reduce the mixer speed to low. Gradually add the 16 ounces confectioners’ sugar (450 grams).
Slowly pour in the remaining ½ cup melted butter (115 grams) and add the 1 teaspoon vanilla extract.
Continue to beat the mixture until smooth and creamy.
Assemble and Bake:
Pour the filling over the cake mixture in the pan.
Bake for 40-50 minutes, being careful not to overbake. The center should still be slightly gooey when finished baking.
Cool and Serve:
Allow the cake to cool partially on a wire rack before cutting and serving.
Enjoy warm or at room temperature.
Savor this Decadent Chocolate Ooey Gooey Cake as a delightful treat for any occasion. It’s sure to satisfy any chocolate craving!
