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    Flouring Kitchen » Cakes

    Chocolate Gooey Cake

    Published: Jul 6, 2022 · Modified: Jul 13, 2022 by Mary · This post may contain affiliate links · 3 Comments

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    Jump to Recipe Print Recipe

    This chocolate gooey butter cake has a soft and fudgy bottom and is topped with a gooey chocolate cream cheese filling that bakes into the middle of the cake. Both components are simple and easy to make. It’s like a gooey brownie cheesecake that’s best eaten warm. The cake has both chocolate and cocoa powder for the best flavour and texture. 

    Sliced gooey butter cake

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    Why you will LOVE this recipe:

    • Gooey: The filling is gooey and tastes like a cross between a cheesecake and a custard filling.
    • Chocolate: It has both melted chocolate and cocoa powder for the best flavour and texture.
    • Easy: It's such an easy cake to make, the cake batter doesn't even need an electric mixer.
    Jump to:
    • Why you will LOVE this recipe:
    • What makes this the best chocolate cake ever
    • Make ahead and storage
    • Flavour variations
    • Key ingredients
    • Step by step: cake batter
    • How to make the filling
    • FAQ
    • Check out these other recipes:
    • 📖 Recipe
    • 💬 Comments

    What makes this the best chocolate cake ever

    This gooey chocolate butter cake is based on a classic St. Louis butter cake. It's essentially a soft, buttery cake with a custard gooey filling that bakes right into the cake. Like my gooey lemon butter cake recipe!

    Each part only requires one bowl, and you don't need an electric mixer for the cake batter. This makes the cake so easy to make.

    Make ahead and storage

    For the best gooey texture, I recommend serving the cake slightly warm. You can rewarm the cake for a gooey texture as well!

    For a firmer texture, chill the chocolate butter cake for a few hours or overnight (like you would a cheesecake). Sprinkle with cocoa powder and serve.

    This chocolate butter cake will keep well in the fridge (store in an airtight container or cake carrier) for up to 3 days. You can freeze slices in an airtight container for up to 2 months. Wrap them in parchment paper to prevent them from sticking in the freezer.

    Slice of chocolate cake with gooey filling

    Flavour variations

    Check out these other flavours of gooey butter cake recipes I have for you:

    • Lemon Butter Cake
    • Lime Cake
    • Strawberry Butter Cake

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Dark chocolate: Dark chocolate will give the cake the best flavour. If you can't get any, use semisweet chocolate chips instead.

    Cocoa powder: Use natural cocoa powder for best results. You can also use dutch processed if that's the only one you have on hand. Natural cocoa powder will only have one ingredient (cocoa powder) in the ingredient list.

    Butter: Since this is a butter cake, good quality real butter will give the best results.

    Cream cheese: Use brick style full fat cream cheese. Low fat cream cheese won't set in the filling because it's too watery.

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    chocolate butter cake closeup of gooey filling

    Step by step: cake batter

    Step 1 - Preheat oven to 340°F (170°C). Butter the bottom and sides of a 9” springform round baking pan with a cold piece of butter. If using a regular pan, line the bottom and sides with a whole piece of parchment paper so you can lift it out afterwards.

    Step 2 - Combine butter and chocolate in a small saucepan or microwaveable bowl. Heat on low heat, stirring constantly until melted. Let cool to room temperature.

    Step 3 - In a large bowl, whisk together sugar, salt, egg, and vanilla until thickened. Pour melted butter and chocolate into the same bowl, whisk until combined.

    pouring melted butter and chocolate into batter

    Step 4 - Sift flour, cocoa powder, and baking powder right into the same bowl. Fold to form a thick batter.

    mixing chocolate cake batter together

    Step 5 - Transfer the batter into the prepared baking pan and spread it out evenly.

    spread chocolate cake batter into cake tin

    How to make the filling

    Step 1 - In a large bowl or stand mixer, combine cream cheese, powdered sugar, egg, vanilla, salt, and cocoa powder.

    Step 2 - Beat until fully smooth and creamy (use an electric mixer or immersion blender for best results). Pour the filling on top of the cake batter.

    beating filling together

    Step 3 - Place the baking pan on a larger baking sheet to catch any butter drips in case the baking pan leaks. Bake for 45-55 minutes, or until the edges are set and the middle of the cake is slightly puffed. The middle will still be jiggly! If you see it browning too quickly, tent the top with a piece of aluminum foil.

    Step 4 - Let cool for 10 minutes before releasing the sides of the pan or lifting out the cake. Slide it onto a serving plate and sprinkle with cocoa powder. Serve at room temperature for extra gooey-ness or chill for a firmer texture.

    sprinkling top with cocoa powder

    FAQ

    Can I use dairy free substitutes?

    I haven't tested any in this cake so I can't say.

    How do I reheat the cake?

    Microwave: Heat pieces of or the whole cake in the microwave for about 20 seconds, checking every 5 seconds.
    Oven: Pop it into a cold oven and heat to 250°F (120°C). Leave it in for about 10 minutes or until warm.

    How do I know the cake is fully baked?

    The edges will be set and the middle will still be jiggly and slightly puffed. This will ensure the cake sets properly after cooling.

    Can I make these in individual portions in a muffin pan?

    I recommend baking it into an 8" or 9" square baking pan and cutting into individual bars after the cake fully cools and sets.

    Check out these other recipes:

    • Lemon Butter Cake
    • Marshmallow Cookies 
    • Ferrero Rocher Cupcakes
    • Cherry Brownies

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Sliced gooey butter cake

    Chocolate Gooey Cake

    Mary
    This chocolate gooey butter cake has a soft and fudgy bottom and is topped with a gooey chocolate cream cheese filling that bakes into the middle of the cake. Both components are simple and easy to make. It’s like a gooey brownie cheesecake that’s best eaten warm. The cake has both chocolate and cocoa powder for the best flavour and texture.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Baking, Dessert
    Cuisine American
    Servings 12 people

    Equipment

    • nine inch springform round baking pan
    • electric mixer
    • Baking sheet

    Ingredients
     
     

    Cake Batter

    • 1 cup unsalted butter
    • 3.5 oz good quality dark chocolate or ⅔ cup semisweet chocolate chips
    • 1 cup granulated sugar
    • ⅛ teaspoon sea salt
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 ¼ cups all purpose flour 270g
    • ¼ cup natural cocoa powder
    • 2 teaspoons baking powder

    Filling

    • 8 oz cream cheese softened at room temperature
    • 1 large egg
    • 2 cups powdered sugar
    • 1 teaspoon pure vanilla extract
    • ⅛ teaspoon sea salt
    • 2 tablespoons natural cocoa powder
    • 2 tablespoons cocoa powder for dusting
    Makes: 9inch9 x 9inch round

    Instructions
     

    Cake Batter

    • Preheat oven to 340°F (170°C). Butter the bottom and sides of a 9” springform round baking pan with a cold piece of butter. If using a regular pan, line the bottom and sides with a whole piece of parchment paper so you can lift it out afterwards.
    • Combine butter and chocolate in a small saucepan or microwaveable bowl. Heat on low heat, stirring constantly until melted. Let cool to room temperature.
      1 cup unsalted butter, 3.5 oz good quality dark chocolate
    • In a large bowl, whisk together sugar, salt, egg, and vanilla until thickened. Pour melted butter and chocolate into the same bowl, whisk until combined.
      1 cup granulated sugar, ⅛ teaspoon sea salt, 1 large egg, 1 teaspoon vanilla extract
    • Sift flour, cocoa powder, and baking powder right into the same bowl. Fold to form a thick batter.
      2 ¼ cups all purpose flour, ¼ cup natural cocoa powder, 2 teaspoons baking powder
    • Transfer the batter into the prepared baking pan and spread it out evenly.

    Filling

    • In a large bowl or stand mixer, combine cream cheese, powdered sugar, egg, vanilla, salt, and cocoa powder.
      8 oz cream cheese, 1 large egg, 2 cups powdered sugar, 1 teaspoon pure vanilla extract, ⅛ teaspoon sea salt, 2 tablespoons natural cocoa powder
    • Beat until fully smooth and creamy (use an electric mixer or immersion blender for best results). Pour the filling on top of the cake batter.
    • Place the baking pan on a larger baking sheet to catch any butter drips in case the baking pan leaks. Bake for 45-55 minutes, or until the edges are set and the middle of the cake is slightly puffed. The middle will still be jiggly!If you see it browning too quickly, tent the top with a piece of aluminum foil.
    • Let cool for 10 minutes before releasing the sides of the pan or lifting out the cake. Slide it onto a serving plate and sprinkle with cocoa powder. Serve at room temperature for extra gooey-ness or chill for a firmer texture.
      2 tablespoons cocoa powder

    Notes

    If using a regular non-springform pan:
     
    If using a regular round pan, line the bottom and sides with parchment paper to be able to lift it out easily.
     
    How to tell the cake is ready:
     
    The edges will be set and browned, and the middle will be puffed up. If you see any bubbles around the middle, that's a good sign that it's ready. If the middle isn't puffed and the edges are getting too dark, tent the top with aluminum foil to prevent burning, lower the temperature, and keep an eye on it. 
     
    For an ultra gooey texture, I recommend serving the cake when it's slightly warm at room temperature.
     
    For a firmer texture, chill the cake for a few hours or overnight (like you would a cheesecake). Sprinkle with cocoa powder and serve.
     
    Storage:
     
    The cake will keep well in the fridge (store in an airtight container or cake carrier) for up to 3 days. You can freeze slices in an airtight container for up to 2 months. Wrap them in parchment paper to prevent them from sticking in the freezer.
    Tried this recipe?Let us know how it was!
    « Lemon White Chocolate Cookies
    Lemonade Bundt Cake »

    Reader Interactions

    Comments

    1. Savannah

      August 20, 2022 at 6:32 pm

      I have this cake currently in the oven, and we can’t wait to try! I just want to say I love the way you write out your recipes with the ingredients listed below the steps. As an avid baker, you have no idea how much I appreciate this! Makes it so easy! ♥️

      Reply
    2. Kathryn

      July 15, 2022 at 1:31 am

      5 stars
      I made this cake this past weekend for my family but my cousin is allergic to gluten so I used cup for cup flour instead and it was amazing. One thing I would say is that it’s definitely best to eat it the day of when using a gluten-free flour but the flavor was exactly how I expected it and so much more. I had also made the lemon cake like this but with regular flour and when comparing the two you really couldn’t tell the difference as far as texture with the cake part so if you have a gluten allergy you can definitely make this and still enjoy it.

      Reply
      • Mary

        July 29, 2022 at 5:56 pm

        So happy you loved it, thank you so much!

        Reply

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    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

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