Chocolate Ooey Gooey Cake

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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.

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 under mix 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!)

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!

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Ingredients

  • 2 2 2 sticks (226g) butter, melted
  • 1 1 1 pkg chocolate cake mix
  • 3 3 3 eggs (one egg for bottom cake layer THEN two eggs for filling layer)
  • 1 1 package 1 (8-ounce) package cream cheese, softened
  • 1/4 1/4 1/4 c (31g) cocoa powder
  • 16 16 16 oz confectioners sugar
  • 1 1 1 tsp. vanilla extract

Preparation

Step 1

1.Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3inch round cake pan OR 9x13 dish. (I have heard a bundt works 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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