Chocolate Ooey Gooey Cake
A rich chocolate cake with a fudgy, creamy cream-cheese layer — a gooey, indulgent dessert.
Equipment
- 9-inch or 9×13 inch baking pan
- Mixing Bowls
- Electric mixer or whisk
Ingredients
Cake Layer / Crust
- 1 box chocolate cake mix
- 2 sticks butter, melted (divided)
Gooey / Cream Cheese Filling
- 1 package (8 oz) cream cheese, softened
- 1 box (16 oz) powdered sugar (confectioners’ sugar)
- 3 to 4 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract (divided)
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line your baking pan (9-inch or 9×13) as needed. :contentReference[oaicite:1]{index=1}
- In a bowl, mix together the chocolate cake mix, 1 egg, and 1 stick (½ the melted butter) until well combined. Press this mixture into the bottom of the prepared pan. :contentReference[oaicite:2]{index=2}
- In another bowl, beat the softened cream cheese until smooth. Add 2 eggs, then slowly add the powdered sugar and cocoa powder. Mix until creamy and smooth. :contentReference[oaicite:3]{index=3}
- Add the remaining melted butter (½ stick) and vanilla extract to the cream cheese mixture, stirring to combine. :contentReference[oaicite:4]{index=4}
- Pour the cream cheese layer over the cake layer in the pan. If using, sprinkle chocolate chips on top. :contentReference[oaicite:5]{index=5}
- Bake for about 40 to 50 minutes, or until the center is slightly set but still jiggles a little (gooey). :contentReference[oaicite:6]{index=6}
- Let the cake cool completely (1 hour or more) before slicing, so the cream cheese layer sets. Serve at room temperature or chilled. :contentReference[oaicite:7]{index=7}
Notes
Because this cake is meant to be gooey, don’t overbake — the center should retain a slight jiggle. Store covered at room temperature or chill; warming slightly helps soften it again. Variations sometimes include swirl-ins or nuts. :contentReference[oaicite:8]{index=8}