Best 6 Dark Chocolate Gooey Butter Cake Recipes

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Indulge in the decadence of Dark Chocolate Gooey Butter Cake, a symphony of flavors that will tantalize your taste buds. This classic dessert combines the richness of dark chocolate with the velvety smoothness of butter and gooey caramel. The result is a moist, dense cake with a tender crumb and an irresistible gooey center.

This article offers a collection of Dark Chocolate Gooey Butter Cake recipes, each with its unique twist. From the traditional version to variations that incorporate nuts, spices, and even a gluten-free option, there's a recipe here to satisfy every craving. Whether you're a seasoned baker or just starting out, these recipes provide clear instructions and helpful tips to ensure success. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones utterly delighted.

Here are our top 6 tried and tested recipes!

DOUBLE CHOCOLATE GOOEY BUTTER CAKE



Double Chocolate Gooey Butter Cake image

Provided by Paula Deen

Categories     baking     classics     kid friendly     sweets

Time 25m

Yield 8

Number Of Ingredients 7

1 (16-ounce) box powdered sugar
3 to 4 tablespoons cocoa powder
3 eggs, divided
1 (8-ounce) package cream cheese, softened
1 (18.25 oz) package chocolate cake mix
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
  • Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

DARK CHOCOLATE GOOEY BUTTER CAKE



Dark Chocolate Gooey Butter Cake image

This is a chocolate lovers dream...This sets up nicely and is very much like a fudgey brownie cake.

Provided by Nancy Allen

Categories     Chocolate

Time 1h5m

Number Of Ingredients 8

1 duncan hines dark fudge cake mix
2 tsp vanilla extract
3 c powdered sugar
4 eggs
4 Tbsp cocoa powder (i use nestles)
11 oz cream cheese (1large & 1small package)
2 stick butter, softened
4 tbsp. powdered sugar & 2 tbsp. cocoa mixed for dry sprinkle

Steps:

  • 1. Preheat oven to 350F. Spray a 13x9 inch pan with nonstick spray. In standard mixer, mix your cake mix, two eggs, one stick butter and 1 tsp. vanilla extract and spread carefully into bottom of pan.
  • 2. Next mix in clean bowl soft cream cheese and beat until smooth about 1 minute, then add your other two eggs, other 1 tsp. vanilla until mixed well. Mix your powdered sugar with your cocoa and add to mixture then add other soft stick of butter beat until cream like frosting.
  • 3. Spread evenly over batter in pan. Bake 35 to 45 minutes, but start checking it after 30 minutes. When cake tests done in center with toothpick it's done. Remove from oven . Sprinkle your dry powder/cocoa over the top of cake and let it cool.

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

RICH AND GOOEY HOT CHOCOLATE MOUSSE CAKE



Rich and Gooey Hot Chocolate Mousse Cake image

A fantastic, easy recipe that's great for dinner parties. Rich and delicious. Sprinkle confectioners' sugar on top before serving. Serve hot or at room temperature.

Provided by lanicook

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 50m

Yield 10

Number Of Ingredients 5

1 ¾ cups dark chocolate, chopped
1 ⅓ cups white sugar
¾ cup butter
1 pinch salt
5 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  • Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 44.9 g, Cholesterol 131.1 mg, Fat 26.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 150.4 mg, Sugar 41.2 g

ULTIMATE CHOCOLATE CAKE



Ultimate chocolate cake image

Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Time 2h10m

Yield Cuts into 14 slices

Number Of Ingredients 16

200g dark chocolate (about 60% cocoa solids), chopped
200g butter, cubed
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
¼ tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk
50g grated chocolate or 100g curls, to decorate
200g dark chocolate (about 60% cocoa solids), chopped
300ml double cream
2 tbsp golden caster sugar
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Steps:

  • Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
  • Put 200g chopped dark chocolate in a medium pan with 200g butter.
  • Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
  • Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
  • Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
  • Beat 3 medium eggs with 75ml buttermilk.
  • Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
  • Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
  • Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
  • To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
  • Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
  • Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
  • Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium

DEEP, DARK CHOCOLATE CAKE



Deep, Dark Chocolate Cake image

This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.

Provided by Shirley O. Corriher

Categories     Dessert     Cake     Chocolate     Buttermilk     Egg     Bake     Birthday     Party     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers

Number Of Ingredients 12

Nonstick cooking spray
2⅓ cups (16.3 oz/463 g) sugar
¾ teaspoon (4.5 g) salt
¾ cup (2.4 oz/69 g) Dutch process cocoa powder
1 teaspoon (5 g) baking soda
1 cup (237 ml) water
¾ cup (177 ml) canola oil
2 teaspoons (10 ml) pure vanilla extract
1¾ cups (7.7 oz/218 g) spooned and leveled bleached all-purpose flour
4 large egg yolks (2.6 oz/74 g)
2 large eggs (3.5 oz/99 g)
¼ cup (59 ml) buttermilk

Steps:

  • Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
  • Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
  • In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
  • Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

Tips:

  • Use high-quality chocolate: The chocolate is the star of this cake, so it's important to use the best quality chocolate you can find. Look for dark chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking the cake will make it dry.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Use a good quality buttercream frosting: The frosting is also important in this cake. Make sure to use a buttercream frosting that is rich and creamy.

Conclusion:

This dark chocolate gooey butter cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and gooey butter center, this cake is sure to be a hit. Follow the tips above to make sure your cake turns out perfect. Enjoy!

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