Warm Gooey Double Chocolate Cake Recipes

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
• Bake for 40 to 50 minutes. 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.

DOUBLE-CHOCOLATE CAKE

Steps:

• For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
• Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
• Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
• For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
• Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

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.

DOUBLE CHOCOLATE CAKE

Steps:

• Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
• Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
• Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
• In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
• Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
• Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

PAULA'S DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM

Steps:

• Cut Ooey Gooey Butter Cake into bite-sized pieces, adding it to chocolate ice cream.Crumble your choice of cookies and add to the ice cream while adding your choice of nuts. Add hot fudge to your desire and mix together.
• Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.
• In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
• Bake for 40 to 50 minutes. 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.

RICH AND GOOEY HOT CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.

DOUBLE CHOCOLATE CAKE II

Steps:

• Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• In a large bowl, mix together 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt.
• Add in the milk, butter, and vanilla and stir until smooth.
• Pour batter into an ungreased 9 x 9 inch square baking pan.
• Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top; do not stir (I know that it sounds weird, but I promise that it will all work out!).
• Bake 35 to 40 minutes or until center is almost set (you do not want to over cook or it will not have the warm gooey pudding in the bottom).
• Remove cake from oven and let cool for about 15 minutes. When you scoop the cake into serving dishes, be sure to spoon the sauce from the bottom of the pan over the cake. Top with ice cream and hot fudge if desired.

WARM & GOOEY DOUBLE CHOCOLATE CAKE

Steps:

• melt butter over low heat in a round 9" cake pan.
• remove from heat and add cocoa - stir.
• add sugar, eggs and vanilla - stir.
• add flour, baking powder and salt - mix well.
• sprinkle half (1/4 cup) of the chocolate chips and all of the sliced almonds on top of the batter.
• bake (in the same pan) at 350 degrees for 15-20 minutes.
• remove from the oven and sprinkle the rest of the chocolate chips on top of the cake.
• allow to cool in the pan for about 10 minutes. cut into wedges and serve warm.