Description
This Chocolate Ooey Gooey Cake is the ultimate dessert for chocolate lovers. Made with moist layers of rich chocolate cake, a smooth and luscious chocolate cream filling, and topped with fluffy homemade chocolate frosting, it’s a showstopping treat that’s perfect for any occasion. Whether you’re baking for a birthday, a cozy night in, or just because you’re craving something indulgent, this gooey chocolate cake delivers big flavor and comforting texture in every bite.
Ingredients
For the Cake
3 cups granulated sugar
2 2/3 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
2 cups whole milk
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups boiling water
For the Chocolate Cream Filling
1 1/2 cups heavy cream
12 ounces semisweet chocolate, finely chopped
1/4 cup unsalted butter, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Frosting
1 cup unsalted butter, softened
1 cup unsweetened cocoa powder
5 cups powdered sugar
2/3 cup whole milk
2 teaspoons vanilla extract
Instructions
Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. Set aside.
In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water. Batter will be thin.
Divide batter evenly between prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
To make the chocolate cream filling, heat heavy cream in a saucepan over medium heat until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Add butter, powdered sugar, and vanilla, mixing until fully combined. Chill until thickened but spreadable.
To make the frosting, beat butter until creamy. Add cocoa powder and mix until combined. Alternate adding powdered sugar and milk, beating after each addition, until smooth and fluffy. Beat in vanilla.
Place one cake layer on a serving plate. Spread with all of the chocolate cream filling. Top with second cake layer. Frost top and sides of cake with chocolate frosting. Pipe swirls on top, if desired.
Notes
For best results, make sure your ingredients are at room temperature before starting. This helps everything mix together more evenly and gives your cake the best possible texture. If you plan to decorate the cake with piped frosting, chill it briefly after assembling to make it easier to work with. Leftovers can be stored covered in the refrigerator for up to 5 days—just bring to room temperature before serving for the best flavor and texture.
- Prep Time: 25
- Cook Time: 45