Chocolate Ooey Gooey Cake

There’s something magical about baking a chocolate cake from scratch, especially when it turns into a rich, gooey, chocolate-lover’s dream. This Chocolate Ooey Gooey Cake is exactly that—a decadent dessert that melts in your mouth and makes every bite feel like a warm hug. I first made this on a snowy afternoon, craving something indulgent and comforting. The aroma of chocolate filled the kitchen, and by the time the cake had cooled, it was already halfway gone. Whether you’re celebrating something special or just need a little chocolate therapy, this cake delivers.

Why You’ll Love This Recipe

1. Ultimate Chocolate Flavor
This cake is deeply chocolaty, with layers of rich cocoa and semisweet chocolate that create a perfect balance between sweet and intense. The gooey chocolate cream filling in the middle takes it over the top.

2. Moist and Tender Crumb
Thanks to the combination of whole milk, eggs, and oil—and the addition of boiling water—the cake stays incredibly moist without being dense. Every slice is soft and satisfying.

3. Easy to Make from Scratch
Don’t let the multiple layers fool you—this recipe is surprisingly simple. With straightforward ingredients and steps, it’s totally doable even if you’re not an expert baker.

4. Perfect for Any Occasion
Whether it’s a birthday, holiday, or just a weekend treat, this Chocolate Ooey Gooey Cake is always a hit. It’s showstopping enough for special events and comforting enough for quiet nights in.

5. Crowd-Pleasing Goodness
This cake serves a group and is guaranteed to disappear quickly. The gooey center and fluffy frosting are a match made in chocolate heaven.

Ingredients & Substitutions

This cake uses pantry staples and simple ingredients that bring out the best chocolate flavor.

For the Cake

• Granulated sugar (3 cups): Sweetens and helps keep the cake moist. You can use light brown sugar in a pinch for a deeper flavor.
• All-purpose flour (2 2/3 cups): Gives structure. Don’t substitute with cake flour—it changes the texture.
• Unsweetened cocoa powder (1 1/2 cups): The star of the show. Use a good-quality cocoa for rich flavor.
• Baking soda & baking powder: Both are needed for proper rise. Don’t skip or substitute.
• Salt (1 1/2 teaspoons): Enhances all the other flavors.
• Eggs (4 large): Provide structure and richness.
• Whole milk (2 cups): Adds moisture. You can use 2% milk, but avoid non-dairy milks unless you’re also adjusting other ingredients.
• Vegetable oil (1 cup): Keeps the cake tender. Canola oil or sunflower oil also work.
• Vanilla extract (1 tablespoon): Rounds out the chocolate flavor.
• Boiling water (2 cups): Activates the cocoa and creates a silky, smooth batter.

For the Chocolate Cream Filling

• Heavy cream (1 1/2 cups): Makes the filling lush and creamy.
• Semisweet chocolate (12 ounces): Melts beautifully and gives the filling a deep chocolate taste.
• Unsalted butter (1/4 cup): Adds richness.
• Powdered sugar (1/4 cup): Just enough to lightly sweeten.
• Vanilla extract (1 teaspoon): Enhances the chocolate flavor.

For the Frosting

• Unsalted butter (1 cup): The base for a creamy, spreadable frosting.
• Unsweetened cocoa powder (1 cup): Adds a strong chocolate punch.
• Powdered sugar (5 cups): Sweetens and creates volume.
• Whole milk (2/3 cup): Adjust as needed for spreadability.
• Vanilla extract (2 teaspoons): Adds depth and balance.

Step-by-Step Instructions

1. Prepare the Pans
Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. Set aside.

2. Mix the Dry Ingredients
In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

3. Add the Wet Ingredients
Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes until smooth and well combined.

4. Stir in Boiling Water
Carefully add the boiling water. The batter will be thin—this is what makes the cake so moist and tender.

5. Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

6. Cool Completely
Let the cakes cool in the pans for 10 minutes. Then transfer to wire racks and cool completely before assembling.

Make the Chocolate Cream Filling

1. Heat the Cream
In a medium saucepan, warm the heavy cream over medium heat until just starting to simmer. Do not boil.

2. Melt the Chocolate
Pour the hot cream over the chopped semisweet chocolate. Let sit for 2 minutes, then stir until smooth.

3. Add the Rest
Add softened butter, powdered sugar, and vanilla extract. Stir until everything is fully blended and silky.

4. Chill
Place the filling in the refrigerator and chill until thickened but still spreadable—about 30 to 45 minutes.

Make the Chocolate Frosting

1. Beat the Butter
In a large bowl, beat the butter until creamy and smooth.

2. Add Cocoa Powder
Mix in the cocoa powder until fully combined.

3. Add Sugar and Milk Alternately
Gradually add powdered sugar, alternating with the milk. Beat well after each addition. Add vanilla and mix until fluffy and spreadable.

Assemble the Cake

1. Layer and Fill
Place one cake layer on a serving plate. Spread the chocolate cream filling evenly over the top.

2. Add Second Layer
Place the second cake layer on top. Press gently to secure.

3. Frost the Cake
Frost the top and sides of the cake with the chocolate frosting. Use a spatula to smooth the surface.

4. Decorate
Pipe swirls on top, if desired, or sprinkle with shaved chocolate, mini chocolate chips, or a dusting of cocoa powder.

Additional Tips & Variations

• Spice It Up: Add a pinch of cinnamon or espresso powder to the cake batter for added depth.
• Add Texture: Mix in mini chocolate chips or chopped nuts to the filling for crunch.
• Flavor Twists: Try orange zest or mint extract for a fun variation on the chocolate flavor.
• Storing Leftovers: Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.
• Freezing Tips: You can freeze the cake layers (unfrosted) for up to 2 months. Thaw before assembling.
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Frequently Asked Questions

Can I make this cake ahead of time?
Yes! You can make the cake layers a day ahead and store them tightly wrapped. The frosting and filling can also be made in advance and refrigerated.

Can I use a different pan size?
You can bake this in a 9×13-inch pan or turn it into cupcakes. Just adjust baking time—cupcakes usually bake in 18 to 22 minutes.

Can I make this dairy-free?
Substitute plant-based milk and vegan butter. For the cream filling, use coconut cream and dairy-free chocolate.

What if I don’t have semisweet chocolate?
You can use bittersweet or dark chocolate. Avoid milk chocolate—it can make the filling too sweet and soft.

Can I use Dutch-processed cocoa powder?
Yes, but make sure your baking soda and baking powder are still included, as Dutch-process affects acidity levels.

Conclusion

This Chocolate Ooey Gooey Cake is the kind of dessert that brings people together. It’s rich, moist, and packed with chocolate flavor in every layer—from the tender crumb to the luscious filling and fluffy frosting. Whether you’re making it for a celebration or just because, it’s bound to be a favorite in your home too. So go ahead, preheat that oven and treat yourself to something truly delicious!

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