Triple Chocolate Gooey Cake is super easy to make and incredibly decadent! It’s like a cross between a dense brownie and chocolate cheesecake!
If you have chocolate lovers around you better stand back! This ooey gooey chocolate cake is not only easy to make with a box of cake mix (like my pineapple upside down cake), but it tastes bakery level good!
TRIPLE GOOEY CHOCOLATE CAKE
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Starting with a store-bought cake mix, this ooey gooey chocolate cake is a cross between a fudgy, rich brownie topped with a decadent cheesecake-like topping. Add a scoop of ice cream on top, a dollop of fresh whipped cream, or some chocolate buttercream frosting. I topped mine with the latter and sprinkled more chocolate chips on top!
The triple chocolate in this ooey gooey cake recipe comes from using rich baking cocoa, semi-sweet chocolate chips, and milk chocolate chips. I also used a cake mix that had mini chocolate chips in it, so technically there are 4 types of chocolate in this cake!
Chocolate Ooey Gooey Cake Ingredients
CAKE MIX: There are so many ways to dress up a standard box of cake mix. I use devil’s food cake mix packed with super-rich cocoa powder and mini chocolate chips.
CHEESECAKE TOPPING: The fudgy cake bottom is covered with a creamy chocolate cheesecake topping with cream cheese, cocoa powder, powdered sugar, milk, eggs, vanilla, and of course chocolate chips.
The bottom of the ooey gooey chocolate cake from scratch is moist and brownie-like and the top oh the top is creamy like a cheesecake what is not to love about this?
How to Make Ooey Gooey Cake
- First, preheat your oven to 350 degrees F and grease a 9-inch x 13-inch baking dish with butter or non-stick cooking spray. You can set the pan aside for now.
- After that, combine the cake mix with some melted butter, 1 egg, and vanilla extract with an electric mixer or stand mixer. Press the crust into an even layer in the prepared pan.
- Then, in another large bowl beat the cream cheese until fluffy and smooth.
- Add the eggs and cocoa powder and beat together.
- Turn down the mixer speed and slowly add the powdered sugar, then the melted butter and vanilla.
- Once smooth, stir in chocolate chips and spread the cream cheese layer over the cake mixture base.
- Bake until the center is mostly set and the top layer has a slight wobble in the center.
- Then all you need to do is remove the baking pan from your oven, and let the cake sit at least 30 minutes to cool to almost room temperature before serving.
I have to admit this cake is not the prettiest cake. However, when you add some whipped cream on top, it’s all dressed up and looking scrumptious! You can serve this cake warm and let some vanilla ice cream melt all over it, or keep it cold with creamy whipped cream on top. My boys love adding chocolate shavings, chocolate chips, or chocolate sprinkles on top too!
What Makes a Cake Gooey?
Much like the St. Louis staple, this chocolate ooey gooey butter cake is solid on the bottom but smooth on top. But what makes it gooey?
The cream cheese topping is just barely cooked, making it stay ooey gooey on top when fully baked.
Unlike traditional cakes, you won’t be able to test this with a toothpick to see if it’s done. Look for the top to be mostly set with a gentle jiggle in the center.
Does Ooey Gooey Cake Need to be Refrigerated?
This ooey gooey chocolate cake usually doesn’t last long enough for me to think about leftovers!
When you’re working with dairy, like cream cheese and cheesecake, it’s best to store it long-term in the refrigerator. However, you can leave it on the counter for up to 48 hours if you prefer.
Again, if it lasts that long!
More Decadent Chocolate Dessert Recipes
- Nutty Triple Chocolate Cookies
- Heirloom Chocolate Cream Pie
- Double Dark Chocolate Cookie Cups
- Triple Chocolate Ice Box Cake
- Chocolate Ganache Cups
- More DESSERT recipes…
Tools used to make this Triple Chocolate Gooey Cake recipe
Stand mixer: It’s so much easier to use a stand or hand mixer to beat the cream cheese topping. I’ve had this one for years and it’s always helped with my delicious desserts!
Baking dish: I use my prettiest 9×13 baking dish for this recipe! Since it stays in the pan, you want a pretty serving dish for all your potlucks and dinner parties.
*This post originally posted on 06/12/2016.
- 15.25 ounce devil's food cake mix (1 box)
- 3/4 cup butter melted
- 3 eggs
- 8 ounces cream cheese softened
- 2 tablespoons unsweetened cocoa powder
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- Whipped cream for garnish
- Chocolate shavings, sprinkles, or chocolate chips for garnish
- Heat oven to 350 degrees F. Grease 9-inch x 13-inch baking dish with butter or non-stick cooking spray. Set aside
- In a large bowl, whisk together cake mix, 1/2 cup melted butter, 1 egg, and 1 teaspoon vanilla extract. Press batter into the bottom of the prepared baking dish. Set aside.
- In another large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add remaining 2 eggs and baking cocoa to cream cheese. Beat until smooth.
- Turn mixer to low speed, add powdered sugar in two additions mixing until just combined.
- Add remaining 1/4 cup melted butter and 1 teaspoon of vanilla, and beat until smooth. Stir in chocolate chips. Spread into an even layer in the baking dish on top of cake mix mixture.
- Bake 40 to 50 minutes or until center appears set, but still jiggles slightly when shaken.
- Remove from oven and cool for at least 30 minutes. Cut into 15 slices. (Or whatever size slices you want.)
- Serve with whipped cream and chocolate shavings, sprinkles, or chocolate chips for garnish. Sometimes I even top my slice with some vanilla ice cream.
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