Gooeychocolatecake Recipes

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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 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.

A GOOEY, DECADENT CHOCOLATE CAKE



A Gooey, Decadent Chocolate Cake image

Provided by Tyler Florence

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 19

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups granulated sugar
3 1/2 ounces dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Raspberry liqueur, such as Chambord, for drizzling
Nonstick cooking spray
Chocolate Chip Buttercream, recipe follows
Dark chocolate shavings, for decoration
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped

Steps:

  • Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
  • In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
  • Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
  • Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
  • With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
  • In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

6-INGREDIENT GOOEY SWEDISH CHOCOLATE CAKE (KLADDKAKA)



6-ingredient gooey Swedish chocolate cake (kladdkaka) image

Quite possibly the quickest, easiest, gooey-est (and so best) chocolate cake you'll ever make. This has only 6 ingredients and takes only 30 minutes to make and bake from start to finish. A cake that is so perfect for serving to guests... or just scoffing at home in front on the TV!

Provided by Helen

Categories     Dessert

Time 30m

Number Of Ingredients 6

4¾ ounces salted butter ((US = just over ½ cup, or just over 1 stick))
½ cups cocoa powder ((plus 1 tablespoon) unsweetened, plus extra for sprinkling)
1¾ cups sugar
1 cup plain flour ((actually, just less than a full cup, about 0.85 cups))
1 teaspoon vanilla extract
3 eggs (lightly whisked)

Steps:

  • Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
  • Melt the butter in a medium saucepan, then take off the heat and set aside.
  • Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
  • Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
  • Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.

Nutrition Facts : Calories 384 kcal, Carbohydrate 58 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 145 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

GOOEY CHOCOLATE ICING



Gooey Chocolate Icing image

The yummiest chocolate icing ever. Because of its gooey nature, this icing is not meant for layer cakes, but sheet cakes only. Easy, too!

Provided by D. Stultz

Categories     Desserts     Frostings and Icings     Chocolate

Yield 12

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
1 tablespoon water
⅛ teaspoon salt
2 (1 ounce) squares unsweetened chocolate
½ teaspoon vanilla extract

Steps:

  • In a double boiler, combine milk, water, salt and chocolate. Heat, stirring constantly until thick. Remove from heat and allow to cool. Add vanilla.
  • Spread or drizzle over your cake.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 19.2 g, Cholesterol 11.1 mg, Fat 5.3 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 66.9 mg, Sugar 17.8 g

GOOEY BUTTER CAKE



Gooey Butter Cake image

A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10

2-1/2 cups all-purpose flour
1-3/4 cups sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, melted
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 package (8 ounces) cream cheese, softened
2 large eggs, beaten, room temperature
2 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

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

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

PAULA DEAN'S OOEY GOOEY CHOCOLATE CHIP CAKE



Paula Dean's Ooey Gooey Chocolate Chip Cake image

Make and share this Paula Dean's Ooey Gooey Chocolate Chip Cake recipe from Food.com.

Provided by Hollyism

Categories     Dessert

Time 55m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
1 egg
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16 ounce) box confectioners' sugar
1/2 cup butter, melted
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
  • Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.

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From timesnownews.com


EASY GOOEY CHOCOLATE CAKE - BIRTHDAYS IN LOCKDOWN - CARLEY APLIN
Step by step instructions for the Easy Gooey Chocolate Cake: Step 1: Grease and flour three 8-9 inch round baking tins and set aside. Preheat your oven to 180 degrees. Step 2: In a medium-sized bowl sift together plain flour, cocoa, bicarbonate of soda , baking powder and salt and then put to one side. Step 3:
From carleyaplin.com


TUNNEL OF FUDGE CAKE - RECIPE GIRL®
2 days ago Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan, making sure to get into all of the nooks and crannies of the pan. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter; beat on medium-high speed until light and fluffy, 3 …
From recipegirl.com


GOOEY CHOCOLATE PUDDING CAKE - SIMPLY SCRATCH
2013-03-22 Instructions. In an 8x11 baking dish; whisk together the flour, sugar, two tablespoons of the cocoa, baking powder and salt. Pour in the cup of milk, melted butter and vanilla. Stir until combined, be sure to get the corners. In a small bowl, combine the 1/4 cup cocoa powder with 3/4 cup dark brown sugar with a fork.
From simplyscratch.com


SPICY HOT FUDGE PUDDING CAKE | LEITE'S CULINARIA
2022-06-21 Preheat the oven to 350°F (175°C). Have ready an 8-inch (20-cm) square cake pan. In a large bowl, whisk together the butter, brown sugar, and vanilla. Whisk in the milk. Sprinkle the cocoa powder, baking powder, cinnamon, chile powder, and salt into the bowl, one at a time, vigorously whisking after each.
From leitesculinaria.com


CHOCOLATE CAKE RECIPES | BBC GOOD FOOD
This recipe makes 2 cakes, so why not freeze one as a treat for another day! Dark chocolate, coconut & passion fruit mousse cake. A star rating of 5 out of 5. 3 ratings. Sandwich our best ever chocolate sponge with a fruity coconut mousse and smother in a rich ganache for a stunning party centrepiece. Easy vegan chocolate cake . A star rating of 4.3 out of 5. 121 ratings. This …
From bbcgoodfood.com


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