SPOON CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
- Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
- In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
- Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
- Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
- For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.
GOOEY CHOCOLATE PUDDING CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h5m
Yield about 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
- Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
- For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
- Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.
GOOEY CHOCOLATE SPOON CAKE
Steps:
- Preheat the oven to 350 degrees F. In a medium bowl, combine the sugar, flour, cocoa powder, and brown sugar. Mix well to combine. Stir in the milk, butter, and vanilla. Mix well and pour into a greased 8 x 8-inch baking dish.
- Bake for 35 minutes. The center will still be jiggly. Allow to cool slightly, then spoon into serving dishes and serve warm alongside vanilla ice cream.
GOOEY CHOCOLATE CAKE
Gordon Ramsay serves up a rich and sumptuous, but not heavy, chocolate cake. See how to make it step by step.
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h45m
Yield Makes 1 x 24cm cake
Number Of Ingredients 12
Steps:
- Grease and bottom line a 24cm spring form cake tin. Heat oven to 160C/fan 140C/gas. Melt 120g chocolate in a bowl. Cool for 5 mins, then beat in egg yolks. In a bowl, beat the butter and 100g sugar until soft and creamy. Mix in the melted chocolate and yolks.
- Whisk the egg whites to firm peaks then beat in remaining 120g sugar in three batches and continue whisking until stiff. Beat a third of the meringue into the chocolate mix. Then, gently fold in alternate spoonfuls of the flour and remaining meringue.
- Spoon into the tin, level and bake 40-45 mins until the top forms a light crust. Test the centre with a metal skewer, it should come out clean. Remove, cool 10 mins, before turning out of the tin. When cooled, cut in half carefully as it is fragile, with a large serrated knife.
- To make the filling: in a bowl beat the double cream until thickened, but not stiff. Then mix in the crème fraîche and the zest.
- Spread one half of the cake with all the zesty cream and sandwich together with the other half. Place on a rack with a large plate beneath.
- To make the ganache icing: break up the chocolate into a pan and add the double cream. Melt over the lowest heat and stir until smooth, then cool until the consistency of thick pouring cream. Pour over the cake.
- Let excess icing run onto the plate and spoon it back over to fill any gaps. Spread the icing evenly on the top and around the sides using the back of a spoon or a palette knife. While the icing sets sprinkle the grated chocolate on top and around the sides.
- Make the curls: You will need a large block of chocolate. Ensure the chocolate is at warm room temperature and placed on a worktop. Gordon used a sharp knife to make the curls, but it's easier to draw a swivel vegetable peeler down the side of a thick block of chocolate.
- Place a large ring cutter (about 10cm) in the centre of the cake and fill with the chocolate curls. Carefully remove the ring and let the curls cascade gently out. Serve at room temperature. If chilled ahead the cake should be allowed to come to room temperature before serving.
Nutrition Facts : Calories 662 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 45.5 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium
GOOEY CHOCOLATE MICROWAVE CAKE
Lovely indulgent chocolate treat for two (or halfed for one!). This is all about taste (there's nothing fancy in the presentation) so perfect for a quick after dinner week night pudding. To pretty it up I find vanilla buttercream, or a topping of melted milk chocolate and peanut butter both work well.
Provided by Dippy Egg
Time 8m
Yield Serves 2
Number Of Ingredients 0
Steps:
- A wide shallow bowl works best (7 inch diameter and 2-3 inch depth works well)
- Add all ingredients to bowl and stir until everything is combined
- Cook in microwave for 2 minutes (the less you cook the more gooey/molten, and the longer you cook the more sponge-like the cake will be). I recommend cooking for 1.5 minutes for your first time, then judge from there for next time whether you would prefer it more gooey or more sponge-like.
- Once removed from microwave, either eat straight from bowl or spoon out into separate bowls. The cake will crumble, so best served with Greek yogurt, ice-cream or custard.
- To change the flavour you can add orange or peppermint essence, cinnamon, ginger, chilli or coffee
CHOCOLATE PEANUT BUTTER GOOEY CAKE
Jenny found this recipe when she was babysitting. Our whole family is a fan of chocolate and peanut butter. I took it to a potluck at school and it was so well liked that they had me make 2 for the next faculty meeting. It is rich, but the calories are worth it!
Provided by Chef likestocook
Categories Dessert
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 inch pan.
- For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
- For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
- Add powdered sugar and vanilla.
- Mix until smooth.
- Slowly add melted butter to filling and mix until smooth.
- Pour the filling over the crust and bake 25 - 30 minutes.
- Check after 25 minutes.
- When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.
Nutrition Facts : Calories 509.4, Fat 31, SaturatedFat 13.5, Cholesterol 99, Sodium 489.6, Carbohydrate 54.1, Fiber 1.8, Sugar 40.1, Protein 8.8
CHOCOLATE MARBLE GOOEY BUTTER CAKE
This very moist cake (almost like a cheese cake) is from the Cake Mix Doctor - she has some great ideas for using cake mixes, and this is definitely one of them. Very moist, and rich and plenty of chocolate and very easy to make. It was a definite hit with my chocoholic husband.
Provided by Debi H
Categories Dessert
Time 1h5m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in center of oven and preheat to 350 degrees.
- For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
- Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
- For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
- Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
- Slowly add the confectioners sugar until well blended. Beat 1 minute more.
- Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
- Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
- Stir the chocolate (still hot) with the reserved cheese filling until well blended.
- Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
- Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
- Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.
Nutrition Facts : Calories 496.2, Fat 25.9, SaturatedFat 14, Cholesterol 92.2, Sodium 374.2, Carbohydrate 64.4, Fiber 1, Sugar 50.6, Protein 4.5
CHOCOLATE MARBLE GOOEY BUTTER CAKE
So good and gooey! The classic butter cake with a swirl of chocolate.
Provided by Erin Table for Seven
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
- In a mixing bowl, mix together dry cake mix, egg and melted butter. Beat until well combined. Your batter will be thick.
- Spread batter evenly on the bottom of baking dish. Set aside.
- Beat cream cheese, eggs, melted butter and vanilla until smooth. Gradually add powdered sugar. Beat until fully combined.
- Remove 1 cup of cream cheese mixture. Set aside.
- Spread remainder of cream cheese mixture over cake batter base.
- In your microwave or in a saucepan, melt chocolate chips until smooth. Mix melted chocolate chips with reserved 1 cup of cream cheese mixture. Mix until fully combined.
- Spoon dollops of chocolate cream mixture on top of plain cream cheese batter.Swirl carefully with a butter knife, creating a marble effect.
- Bake for 45 minutes. Don't let cake bake too long..it should be soft.
- Let cake cool completely before cutting.
Nutrition Facts : Calories 880 calories, Carbohydrate 121 grams carbohydrates, Cholesterol 159 milligrams cholesterol, Fat 43 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 778 milligrams sodium, Sugar 92 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
STRAWBERRY SPOON CAKE
This unfussy cake with a top layer of jammy strawberries is so gooey it's best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries - frozen or fresh. If you're using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it's hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.
Provided by Jerrelle Guy
Categories cakes, custards and puddings, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
- Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
- In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
- Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS
You don't need an electric mixer, oven, or cake stand to enjoy this decadent single serving of cake. It's mixed, cooked, and served in a mug.
Provided by Katherine Sacks
Categories Tested & Improved Quick & Easy Cake Microwave Peanut Chocolate Dessert
Number Of Ingredients 12
Steps:
- Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.
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