Chocolate Gooey Cake Recipes

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GOOEY CHOCOLATE PUDDING CAKE



Gooey Chocolate Pudding Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 1h5m

Yield about 9 servings

Number Of Ingredients 13

3/4 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup cocoa powder
1 1/4 cups hot water
Mint chocolate chip ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
  • Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
  • For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
  • Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

GOOEY CHOCOLATE CAKE



Gooey chocolate cake image

Gordon Ramsay serves up a rich and sumptuous, but not heavy, chocolate cake. See how to make it step by step.

Provided by Gordon Ramsay

Categories     Afternoon tea, Dessert, Dinner

Time 1h45m

Yield Makes 1 x 24cm cake

Number Of Ingredients 12

120g dark chocolate , 70% cocoa solids
5 eggs , separated
200g butter , softened, plus extra for greasing
220g caster sugar
90g plain flour , sifted, plus extra for dusting
284ml pot double cream
200g pot half-fat crème fraîche
2 limes or 1 lemon, grated zest only
150g dark chocolate
142ml pot double cream
25g grated chocolate , to serve
about chocolate shaved into curls, to serve

Steps:

  • Grease and bottom line a 24cm spring form cake tin. Heat oven to 160C/fan 140C/gas. Melt 120g chocolate in a bowl. Cool for 5 mins, then beat in egg yolks. In a bowl, beat the butter and 100g sugar until soft and creamy. Mix in the melted chocolate and yolks.
  • Whisk the egg whites to firm peaks then beat in remaining 120g sugar in three batches and continue whisking until stiff. Beat a third of the meringue into the chocolate mix. Then, gently fold in alternate spoonfuls of the flour and remaining meringue.
  • Spoon into the tin, level and bake 40-45 mins until the top forms a light crust. Test the centre with a metal skewer, it should come out clean. Remove, cool 10 mins, before turning out of the tin. When cooled, cut in half carefully as it is fragile, with a large serrated knife.
  • To make the filling: in a bowl beat the double cream until thickened, but not stiff. Then mix in the crème fraîche and the zest.
  • Spread one half of the cake with all the zesty cream and sandwich together with the other half. Place on a rack with a large plate beneath.
  • To make the ganache icing: break up the chocolate into a pan and add the double cream. Melt over the lowest heat and stir until smooth, then cool until the consistency of thick pouring cream. Pour over the cake.
  • Let excess icing run onto the plate and spoon it back over to fill any gaps. Spread the icing evenly on the top and around the sides using the back of a spoon or a palette knife. While the icing sets sprinkle the grated chocolate on top and around the sides.
  • Make the curls: You will need a large block of chocolate. Ensure the chocolate is at warm room temperature and placed on a worktop. Gordon used a sharp knife to make the curls, but it's easier to draw a swivel vegetable peeler down the side of a thick block of chocolate.
  • Place a large ring cutter (about 10cm) in the centre of the cake and fill with the chocolate curls. Carefully remove the ring and let the curls cascade gently out. Serve at room temperature. If chilled ahead the cake should be allowed to come to room temperature before serving.

Nutrition Facts : Calories 662 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 45.5 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium

CHOCOLATE GOOEY BUTTER CAKE



Chocolate Gooey Butter Cake image

My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.

Provided by PHXBBW6FT1

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h

Yield 14

Number Of Ingredients 7

15 ¼ ounces chocolate fudge cake mix (such as Betty Crocker®)
½ cup salted butter, melted
4 eggs, divided
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
5 tablespoons cocoa powder
4 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
  • Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g

GOOEY CHOCOLATE CAKE



Gooey Chocolate Cake image

This is the chocolate cake we made all the time as poor students with my bestest friend Tuija! There are no fancy ingredients, you can put the cake together in minutes and the end result is pure chocolate decadance. The cake is flat and doesn't exactly make a pretty presenatation (we usually even skipped the parchment paper and scraped the cake off the bottom of the springform pan :-) but the taste more than makes up for it.

Provided by stormylee

Categories     Dessert

Time 30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 7

300 ml sugar
150 ml all-purpose flour
2 teaspoons vanilla sugar
1/2 teaspoon salt
4 tablespoons unsweetened cocoa
150 g butter, melted
2 eggs

Steps:

  • Preheat oven to 200 degrees C.
  • Line the bottom of a springform pan with parchment paper, grease and flour the paper and the sides of the pan.
  • Whisk the eggs briefly with a fork (so the yolks break) and mix the eggs with melted butter.
  • Combine all dry ingredients.
  • Mix dry ingredients with the butter mixture.
  • Pour batter into the prepared pan and bake for 20 minutes.
  • If the cake wobbles and looks undone after 20 minutes, don't worry: it's supposed to.
  • Let cool.
  • The cake is very gooey at the bottom, so if you wish to transfer it to a serving plate take the parchment paper too!
  • Serve with a dollop of whipped cream.

Nutrition Facts : Calories 194.9, Fat 16.8, SaturatedFat 10.2, Cholesterol 93, Sodium 270.9, Carbohydrate 9.3, Fiber 1.2, Sugar 0.6, Protein 3.2

OOEY GOOEY BUTTER CAKE



Ooey Gooey Butter Cake image

This is amazingly sweet and way too tempting to resist!

Provided by Lacey

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h40m

Yield 16

Number Of Ingredients 7

1 (15.25 ounce) package yellow cake mix
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar, plus more for dusting
1 (8 ounce) package cream cheese, softened
2 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
  • Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
  • Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g

TRIPLE CHOCOLATE GOOEY BUTTER CAKE



Triple Chocolate Gooey Butter Cake image

Classic gooey butter cake gets a decadent, chocolaty twist in this easy recipe.

Provided by Annalise Sandberg

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
3 eggs
1 package (8 oz) cream cheese, softened
2 tablespoons unsweetened baking cocoa
2 cups powdered sugar
2 teaspoons vanilla
1 cup semisweet chocolate chips
Whipped cream, if desired

Steps:

  • Heat oven to 350° F. Grease 13 x 9-inch (3-quart) baking dish with butter or cooking spray.
  • In large bowl, mix cake mix, 1/2 cup of the melted butter, 1 egg and 1 teaspoon of vanilla. Press in bottom of baking dish. Set aside.
  • In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs and baking cocoa; beat until smooth. On low speed, add powdered sugar in two additions. Add remaining 1/4 cup melted butter and 1 teaspoon of vanilla; beat until smooth. Stir in chocolate chips. Spread in pan on top of cake mix mixture.
  • Bake 40 to 50 minutes or until center appears set but still slightly jiggles when shaken. Cool at least 30 minutes. Serve with whipped cream.

Nutrition Facts : Calories 480, Carbohydrate 60 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 43 g, TransFat 1/2 g

DOUBLE CHOCOLATE GOOEY BUTTER CAKE



Double Chocolate Gooey Butter Cake image

This is from the food network and is SO yummy. This not for the weak, your knees will buckle once you taste it.

Provided by J92839

Categories     Candy

Time 1h

Yield 20 serving(s)

Number Of Ingredients 8

1 cup butter, melted, plus additional butter for greasing pan
1 (18 1/4 ounce) package chocolate cake mix
3 eggs
1 (8 ounce) package cream cheese
3 -4 tablespoons cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Preheat oven to 350°F.
  • Lightly grease 13x9-inch baking pan.
  • In a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
  • Pat mixture in to pan.
  • With mixer, beat cream cheese until smooth.
  • Add 2 eggs, cocoa powder and powdered sugar.
  • Beat until all ingredients are well mixed.
  • Slowly add 1 stick of melted butter and vanilla.
  • Beat until smooth.
  • Stir in nuts with spatula.
  • Spread filling over cake mixture.
  • Bake for 40-50 minutes.
  • (Be careful not to overcook, center should still be a little gooey when finished baking).
  • Let partially cool on wire rack before cutting.
  • Serve alone or with vanilla ice cream.

Nutrition Facts : Calories 331.7, Fat 21.5, SaturatedFat 9.6, Cholesterol 64.8, Sodium 388.2, Carbohydrate 33.6, Fiber 1.5, Sugar 22.4, Protein 4.6

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