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
Scale
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
