Best 5 Quick And Easy Gooey Chocolate Cake Recipes

CHOCOLATE GOOEY BUTTER CAKE

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.

6-INGREDIENT GOOEY SWEDISH CHOCOLATE CAKE (KLADDKAKA)

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.

QUICK AND EASY, GOOEY CHOCOLATE CAKE

Steps:

• 1. COMBINE self-rising flour, 2 cups sugar and 1/2 tsp salt in a mixing bowl.
• 2. BRING TO A BOIL 1 cup butter, 1 cup water, and 4 Tbsp cocoa. Pour over the flour mixture then add 2 eggs, 1/2 cup buttermilk, 1 tsp soda, and 1 tsp vanilla.
• 3. Mix well and pour into greased 9x13" baking pan (we use a glass baking dish). Bake at 350 degrees for 20 minutes OR until a toothpick inserted into the center of the cake comes out clean.
• 4. Remove cake from oven to wire rack and poke holes in the top of the cake (liberally ... this cake is best when the icing is able to seep down into the cake).
• 5. FOR THE ICING: bring to a boil 1-1/2 cups sugar, 1/3 cup cocoa, 1/3 cup milk, dash of salt, and 1-1/2 sticks of margarine. Boil for one minute, stirring to keep from sticking, then pour over the cake.
• 6. Serve warm or at room temperature.
• 7. My sister doubles the icing recipe. Too much icing for me but the kids love the extra chocolate.

GOOEY CHOCOLATE CAKE

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.

GOOEY CHOCOLATE-PEANUT BUTTER CAKE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
• In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
• Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.