Bake
Ooey and Gooey Double-Baked Chocolate Cake
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61 Reviews
Dano
February 5, 2022
This is by far THE best chocolate cake ever, gastronomique orgasme , thank you so much what à treat
Feedthatblonde
September 16, 2021
This sounds absolutely divine! I love that it is gluten free! I just made a healthy version of chocolate crackles today to settle my sweet tooth cravings https://feedthatblonde.com/healthy-chocolate-crackles/
Ashley B.
September 23, 2020
Hi does anyone no if can use this recipe for cupcakes? I'm trying to find Good recipe for gluten free chocolate cupcakes but I find gluten free flour makes cakes quite grainy? Thanks
Barbara P.
September 25, 2020
Try Betty Crocker gluten free rice flour blend - it's the best gluten free flour I have found yet and seems to work great in most recipes.
aliagilbert
February 20, 2020
This recipe is now my family’s absolute favorite for birthdays and special occasions. Everyone who has tried it absolute raves about it and I love doin a little *hair toss* because it’s a brilliant recipe! It takes longer than most cakes but it’s so worth it. When I have been in a pinch I have not let the first layer totally cool, and it turns out fine. Just FYI for people who look at it and don’t want to do it because of time constraints. It works either way and tastes delicious.
Oaklandpat
February 10, 2019
Any thoughts on natural vs, Dutch process cocoa?
HalfPint
February 7, 2020
A little late, but here goes:
Either should be fine. Since the leavening of this cake is coming from whipped egg whites, you will not need an acid/base combo for leavening. So either types of cocoa would work here. I guess whatever you have on hand :)
Either should be fine. Since the leavening of this cake is coming from whipped egg whites, you will not need an acid/base combo for leavening. So either types of cocoa would work here. I guess whatever you have on hand :)
charles
January 4, 2019
This is a delicious cake, but I wouldn't describe eating it as a cake. My opinion on this cake would to describe it as an under cooked brownie, which I loved. The "ooey & gooey," in the title was truly embraced. The cooking time was low, I ended up leaving mine in a eight minutes more than the recipe called for, to get the clean toothpick. I would also whip the egg whites before melting the chocolate next time as this took a lot longer than the chocolate and butter melting and I was worried about the chocolate burning or cooling/solidifying while I finished.
Sherri
December 26, 2018
Truth be told I looked at the ingredient list and decided I had everything and would make this for Christmas. My guardian angel kicked me in the shins when I got to step 2 and realized it needed to rest etc etc and i could have made it a day or so before. It all worked out, however. This was so easy and I fumbled through it the entire way. I broke a yoke in the whites, i kept getting interrupted while counting how many eggs I put in. I had to borrow an oven because my roast could not be interrupted. It was amazingly delicious nonetheless. Next time I get it done the day before. A super simple and forgiving recipe. Works well with a dollop of whipped cream on top... didn't even need to sweeten the whipped cream. 6 stars
Valerie
November 14, 2018
I'm a little obsessed with this recipe – or rather, its result. It's almost identical to Gateau Marcel, a Danish cake (by a French chef, hence the name), which skips the final bake and just keeps the cake in the fridge for 4 hours before serving. It finishes with a dusting of cocoa powder or a dark chocolate glaze.
I recently quartered this cake for my 8" springform (and smaller cake needs) and it worked perfectly. Used 2 small eggs, kept the oven temp the same and scaled the first bake down to 12 minutes and the second to 5. I stored the batter in the fridge but didn't return the cake to the fridge before the second bake and it came out beautifully.
I recently quartered this cake for my 8" springform (and smaller cake needs) and it worked perfectly. Used 2 small eggs, kept the oven temp the same and scaled the first bake down to 12 minutes and the second to 5. I stored the batter in the fridge but didn't return the cake to the fridge before the second bake and it came out beautifully.
Sherri
December 26, 2018
Thank you for reducing the size here Valerie. My boyfriend just asked if I could reduce the size because he wants me to make it again without guests because he wants to eat it all and a "full cake would be dangerous!"
.... perfect!
.... perfect!
Heather
June 27, 2018
I don't ha e a nine inch cake pan only 13x9 would I just double the recipe of i make this?
Carla
May 1, 2017
what adjustments would I make to do this as individual small cakes? Just less cooking time?
sdillon
May 1, 2017
Yes, less cooking time and a low oven temp - I would suggest just testing it every so often to see when it seems done. It's easy to come out too wet in the middle if the oven temp isn't high enough but somehow I doubt that would be much of an issue with small cakes.
Elizabeth W.
February 14, 2017
Has anyone tried reheating this cake? Did you use the oven or microwave it? Does the top become gooey again or did it ruin the cake?
Sherri
January 4, 2019
I have tried to freeze leftovers and have left in Frig. I put it in the microwave to reheat frozen. My microwave is 1300 watts. I reheated it for 30-45 seconds and it was perfect. Like I just made it. Served it with whipped cream and with ice cream on different nights. Ate it cold out of frig still good.
Lisa L.
February 10, 2017
So what are the chances that this cake will be completely ruined if I let it sit in the fridge for 4 days instead of (the "maximum") 3?
Sarah J.
February 10, 2017
Definitely won't be ruined (don't throw it away!!!), but the texture might be a little different: denser, harder, fudgier. I'd definitely eat it anyway... :)
Fresh F.
January 22, 2017
This was a uge hit! We are a homeschooling family, and used this recipe in our Culinary Class Friday. My kids are 6, 4, and almost 2 and they all took part! They were able to learn about the techniques of separating eggs and the various stages of the peaks. From counting and measuring, to folding, hand and stand mixing, and baking twice, they learned so much! They served it for their friends and all LOVED it, thank you!
sdillon
January 5, 2017
Can one make this as 2 cakes and layer it (with care)? I'll make sure it's fully cool first of course... but is it too fragile? Will it fall apart in the process? Any tips or suggestions? Was going to put some chopped strawberries & sugar in the middle, sliced strawberries on top and glaze it with some chocolate glaze for a birthday cake tomorrow.
Sarah J.
January 5, 2017
It's too fragile to layer, I think, UNLESS you freeze both layers first, but then you're going to compromise some of the ooey-gooey texture (it'd still be delicious, but more fudgy-cold-dense than ooey-gooey-puddingy). Does that make sense?
Sarah J.
January 5, 2017
This chocolate cake might fare better: https://food52.com/recipes/66538-tara-o-brady-s-cinnamon-walnut-mud-cake
sdillon
January 5, 2017
That's an interesting idea! Maybe I can make the upper layer ahead and refrigerate it overnight then freeze it tomorrow for an hour and try then. Any suggestions on detaching it? Parchment paper is just going to cause problems I have a feeling.
sdillon
January 5, 2017
Need I freeze BOTH layers? Is refrigerating the lower layer enough or could it potentially get crushed by the semi-frozen upper layer?
Aditi
June 14, 2016
Great flavor and easy enough for a 'fancy' cake. My cake got a bit black on the sides and top, so maybe my oven was too hot. If I were to make it again, I plan to bake the bottom less (I don't think the toothpick needs to come out clean), bake the top less (10 minutes), and possibly add a little coffee powder.
michelle
April 3, 2016
This is just fantastic. A keeper, the best chocolate cake I've ever had! My friend described it as a very very soft brownie. The top crust is ever so delicate and the cake underneath is lovely molten goodness.
Jesse P.
March 10, 2016
Made this last night. So good. I actually think I liked it better today after it sat in the fridge for the night and set up a bit more.
Esther
February 28, 2016
I never bake with a springform pan so I'm a bit confused, when it says to butter the pan I should put a circle of parchment paper on the bottom, and butter the exposed metal sides and the bottom parchment paper circle? Also, the two stick of butter are for the batter to be melted with the chocolate, and I should use more butter for the lining, right?
Megan
February 17, 2016
This was great! So tasty and worked perfectly for me. Seems like a perfect dessert to serve at a dinner party because everything but the final bake can be done ahead and the result is so warm and gooey and delicious- a crowd pleaser. I'll be making this again!
Deb K.
February 13, 2016
I just made this for my sons' birthday. I followed the instructions exactly (but added a tablespoon of home-made vanilla extract. Amazing! I love the idea of making two 6" cakes - I'll have to try that.
ezachos
February 13, 2016
Oh! Happy Valentine's Day! I split this between 2, 6" spring forms (somehow, smaller cakes mean less binging). They took 5 extra minutes on the first bake. The extra batter filled the sunken crater except for that 1/2" rim, looked pretty--not perfectly smooth, but very attractive. And the taste. Whoa.
gina
February 13, 2016
I am contemplating making this recipe as individual cakes in 5" springform pans. Other than not as much gooey area overall would there be any other drawbacks?
Melissa B.
February 11, 2016
I decided to make this last night, but did not read all the way through about the cooling and waiting etc. I didn't have time for that so just cooked the whole thing and ate. Amazing! Just had the last piece with ice cream ?
bb
February 8, 2016
The first bake took 45 minutes for the toothpick to come out clean. The cake collapsed quite a bit when cooling, so much so that the reserved batter (a generous 2 cups) did not completely fill the cavity. So, this was hardly the most attractive cake, in fact it looked like a horrendous mistake of a bake. That said it was tasty, albeit extremely rich.
Mm
February 7, 2016
So much for my cleanse, I'm totally making this!!! Thank you Sarah & Happy Valentines Day!!!
ssubrama
February 7, 2016
Do you ever remove the cake from the bottom of the springform pan or do you just serve with that part of the pan still on the cake?
Sarah J.
February 7, 2016
You can remove the whole cake from the bottom of the pan. I'd recommend using two spatulas and working very carefully!
Laura
February 7, 2016
Hi, can you be more specific on which cocoa powder to use? I've read some recipes that are really particular on dutch processed, etc.
Sarah J.
February 7, 2016
You can use the one you prefer, and you can read more about each here: https://food52.com/blog/9470-dutch-process-vs-natural-cocoa-powder-when-to-use-them
Karla W.
February 6, 2016
I had a hard time waiting for all the little waiting times, but this was so so SO amazing, super tasty! Thank you for the recipe! I'm excited for the chilled breakfast cake I'll be eating way too early tomorrow morning :)
Oh, and I also had to bake the initial time a bit longer - about 35 min.
Oh, and I also had to bake the initial time a bit longer - about 35 min.
dazed'n G.
February 5, 2016
I too had a problem after only 25 minutes, so I cooked it longer. The original recipe from Food and Wine says to cook it for 45 min. My cake really collapsed as it cooled so next time I think I'll try using a water bath to see if it cooks more evenly and firmly. Tasted really good though!
Sarah J.
February 5, 2016
I too noticed that the F&W recipe said 45 minutes, but I've followed the Dana Treat version each time I've made it. Good to know that 45 minutes is not too long, though!! The collapsing isn't too much of a problem, luckily, since it creates a natural crater for the reserved batter.
glammie
February 4, 2016
I've always understood that two sticks of butter is one pound. Am I mistaken?
Cassandra B.
February 5, 2016
Each stick of butter is 8 tablespoons, but only 4 oz. So 2 sticks of butter is only half a pound.
Erica L.
February 4, 2016
My cake has been in the oven for 35 minutes and a toothpick won't come out clean but the top is starting to crack
Sarah J.
February 4, 2016
I would take it out now! Are you using a springform pan of the correct size? Every time I've made the cake, it's been finished after 25 minutes, as in the original recipe: http://danatreat.com/2009/02/ooey-and-gooey/
Erica L.
February 5, 2016
I think my partner's oven's temperature may be off. I let if bake for about an hour (total) before a toothpick finally came out clean. It doesn't look any different than the pictures in the original recipe so I'm not to worried.
dazed'n G.
February 4, 2016
I'm guessing you add the melted or softened butter in with the melted chocolate?
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