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5 from 1 vote

Ooey Gooey Chocolate Cake

This easy, moist, one hour Ooey Gooey Chocolate Cake recipe makes it's own frosting as it bakes. Made from pantry staples and only two bowls! 
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 385kcal
Author: Nancy Buchanan

Ingredients

  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup whole milk
  • 2 Tbsp. melted butter
  • 1 tsp. vanilla
  • 1 Tbsp. Kahlua optional
  • 2 oz. melted 70% bittersweet or semisweet cocoa chocolate
  • 1 cup chopped pecans
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 Tbsp. high quality dark cocoa powder I used Varlhona
  • 1 cup boiling water

Instructions

  • Pre heat the oven to 350 degrees. In a medium bowl combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, melted butter, the vanilla and Kahlua if using. Add liquid to the flour mixture and stir. Stir in the melted chocolate and the pecans. Spray a 9 inch cake pan (with 2 inch sides) with cooking spray. Add the batter, smoothing the top so it's even and covers the pan. Sprinkle the top with the white and brown sugar and the cocoa powder. Pour the boiling water over.
  • Bake for 35 - 40 minutes - cake should spring back lightly when pressed. Let cool for 10 - 15 minutes. Place a platter or cake stand over the cake and then invert. Serve warm with a scoop of vanilla ice cream.

Nutrition

Calories: 385kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 98mg | Potassium: 325mg | Fiber: 3g | Sugar: 40g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 2.2mg