If you’re a true chocolate lover, this Chocolate Ooey Gooey Cake is about to become your new obsession. Imagine a dessert where every bite is a celebration of rich, fudgy chocolate, with a perfectly gooey center that melts into a dreamy swirl of decadence. It’s the kind of crowd-pleasing treat you’ll want to make for birthdays, celebrations, or just because a Tuesday deserves something sweet. With just a handful of pantry staples, you’ll have a show-stopping cake that tastes like it came from your favorite bakery but is secretly so easy to make at home. This is chocolate cake on a whole new level!
Ingredients You’ll Need
Let’s talk about the magic that goes into this cake! Each ingredient has its own special job, and together, they create that unforgettable Chocolate Ooey Gooey Cake texture and flavor. You probably have most of these at home already, which means you’re just steps away from dessert bliss.
- Unsalted Butter (1 cup, softened): Gives the cake a rich, tender crumb and helps everything blend smoothly.
- Granulated Sugar (1 cup): Sweetens the cake while adding a lightness to the batter.
- Brown Sugar (1/2 cup): Adds a hint of molasses flavor and extra moisture for that gooey bite.
- Large Eggs (4): Bind everything together and give the cake structure and richness.
- Vanilla Extract (1 teaspoon): Enhances the chocolate flavor and adds warmth.
- All-Purpose Flour (1 cup): The backbone of the cake, creating just enough structure without making it dense.
- Unsweetened Cocoa Powder (1/2 cup): Deepens the chocolate flavor with a slightly bitter edge that balances the sweetness.
- Baking Powder (1/2 teaspoon): Helps the cake rise to the perfect height.
- Salt (1/4 teaspoon): Intensifies all the other flavors and keeps the sweetness in check.
- Semisweet Chocolate (8 ounces, chopped): Creates that signature gooey, molten layer in the middle.
- Heavy Cream (1/2 cup): Melts with the chocolate for a luscious, creamy swirl.
- Mini Chocolate Chips (1/2 cup): Add pockets of melty chocolate throughout the cake and a playful finish on top.
How to Make Chocolate Ooey Gooey Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. This ensures everything bakes up evenly. Lightly grease a 9×13-inch baking dish with butter or nonstick spray so your cake releases effortlessly (and you get every last gooey bite).
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale. This process traps air, making your Chocolate Ooey Gooey Cake tender and giving it that melt-in-your-mouth feel.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. This helps emulsify the batter, giving the cake a rich, even texture. Stir in the vanilla extract for that subtle, comforting aroma.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. This ensures the cocoa and leavening are evenly distributed, so every bite has just the right amount of chocolatey lift.
Step 5: Combine the Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Take care not to overmix—this keeps your cake tender and prevents it from getting tough.
Step 6: Make the Gooey Chocolate Swirl
In a small saucepan over low heat, melt the chopped semisweet chocolate with the heavy cream. Stir continuously until you have a silky, decadent ganache that will become the gooey heart of your cake.
Step 7: Layer and Swirl
Pour half of the cake batter into your prepared baking dish, smoothing it out with a spatula. Drizzle all of the melted chocolate mixture over the batter, then top with the remaining cake batter. Take a butter knife and gently swirl the layers together for a gorgeous marbled effect that hints at all the gooey goodness inside.
Step 8: Add the Finishing Touch
Sprinkle the mini chocolate chips evenly across the top. They’ll melt into little chocolate puddles and add a playful texture to your Chocolate Ooey Gooey Cake.
Step 9: Bake to Perfection
Bake for 30 to 35 minutes, or until the edges are set but the center still jiggles slightly—this is the secret to that irresistible gooey middle. Let the cake cool for 10 to 15 minutes before serving so it slices beautifully but is still perfectly warm and oozy.
How to Serve Chocolate Ooey Gooey Cake
Garnishes
This cake is a showstopper on its own, but a finishing touch can make it even more special. Try a dusting of powdered sugar, a dollop of freshly whipped cream, or a drizzle of warm chocolate sauce. If you want to go all out, a scoop of vanilla ice cream on top will take your Chocolate Ooey Gooey Cake to legendary status.
Side Dishes
Since the cake is so rich and chocolaty, pair it with something light and refreshing. Fresh berries like raspberries or strawberries balance the sweetness, while a mint sprig adds a pop of color and freshness. For coffee lovers, a strong cup of espresso or a latte is the perfect sidekick to every fudgy bite.
Creative Ways to Present
For parties, cut the cake into small squares and serve on a platter, each topped with a mini scoop of ice cream or a raspberry. For an intimate dessert, serve warm in individual ramekins with a heart-shaped swirl of ganache. Don’t be afraid to get playful—this Chocolate Ooey Gooey Cake loves to shine in any setting!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), simply cover the baking dish tightly or transfer the cake to an airtight container. It will stay moist and delicious at room temperature for up to two days. The gooey center might firm up a bit, but a quick warm-up brings it right back.
Freezing
Chocolate Ooey Gooey Cake actually freezes surprisingly well! Let the cake cool completely, then cut into squares and wrap each piece in plastic wrap. Place them in a freezer-safe bag or container. When you’re ready for a treat, thaw at room temperature or microwave gently until warmed through.
Reheating
To revive that gooey magic, pop a slice in the microwave for 10 to 15 seconds—just enough to warm it without overbaking. For bigger portions, you can reheat the cake covered in a low oven (about 300°F) until it’s soft and gooey again.
FAQs
Can I use milk chocolate instead of semisweet?
Absolutely! Milk chocolate will make the swirl even sweeter and creamier. Just keep in mind the cake will be a bit less intense and more mellow in chocolate flavor.
Is it okay to make this cake ahead of time?
Yes, you can bake Chocolate Ooey Gooey Cake a day in advance. Just let it cool, cover it, and store at room temperature. Warm individual slices before serving for that freshly-baked gooeyness.
Can I make this recipe gluten-free?
It’s easy to swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be slightly different, but the cake will still be deliciously gooey and chocolaty.
What’s the best way to swirl the chocolate layer?
Use a butter knife or a skewer and gently drag it through the batter in a figure-eight pattern. Don’t overmix—you want those swirls and pockets of gooey chocolate to shine through!
Why is my cake not gooey in the center?
It’s possible the cake was baked a little too long. For the perfect Chocolate Ooey Gooey Cake, the center should look just set but still a bit wobbly when you take it out of the oven. It will firm up slightly as it cools.
Final Thoughts
There’s something truly magical about baking and sharing a Chocolate Ooey Gooey Cake. It’s comfort food at its finest—simple to make, endlessly satisfying, and guaranteed to make any day feel like a celebration. Give it a try, and don’t be surprised if it becomes your most requested dessert ever!
Print
Chocolate Ooey Gooey Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this rich and fudgy Chocolate Ooey Gooey Cake, featuring a marbled batter swirled with melted semisweet chocolate and topped with mini chocolate chips for an extra burst of chocolatey goodness. Perfectly baked to have a slightly gooey center and a set, chewy edge, this dessert is a chocolate lover’s dream and delightful served warm, especially with a scoop of vanilla ice cream.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate
- 8 ounces semisweet chocolate, chopped
- 1/2 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating thoroughly after each addition to ensure they are well incorporated. Stir in the vanilla extract until evenly mixed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures even distribution of the leavening agent and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until combined. Avoid overmixing to keep your cake tender.
- Melt Chocolate Mixture: In a small saucepan over low heat, melt the chopped semisweet chocolate together with the heavy cream, stirring constantly until the mixture is smooth and glossy. Remove from heat.
- Layer the Batter and Chocolate: Pour half of the cake batter into the prepared baking dish, spreading it evenly. Drizzle the melted chocolate and cream mixture over this first layer.
- Top with Remaining Batter and Swirl: Pour the remaining batter on top of the melted chocolate layer. Using a knife, gently swirl the batter and chocolate to create a beautiful marbled effect throughout the cake.
- Add Mini Chocolate Chips: Evenly sprinkle the mini chocolate chips across the top of the batter for extra texture and bursts of chocolate.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes. The edges should be set and firm, while the center remains slightly gooey to maintain that signature ooey gooey texture.
- Cool and Serve: Allow the cake to cool in the pan for 10 to 15 minutes before slicing and serving. Enjoy warm for the best texture and flavor, optionally with vanilla ice cream on top.
Notes
- Serve the cake warm for the ultimate ooey gooey texture that highlights its richness.
- Adding a scoop of vanilla ice cream on top enhances the dessert with creamy contrast.
- Store any leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.
- You can substitute semisweet chocolate with bittersweet for a slightly less sweet variation.
- Make sure not to overbake if you want to keep the gooey center intact.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
