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.

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 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

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