PAULA DEAN'S OOEY GOOEY CHOCOLATE CHIP CAKE
Make and share this Paula Dean's Ooey Gooey Chocolate Chip Cake recipe from Food.com.
Provided by Hollyism
Categories Dessert
Time 55m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
- Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.
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 GOOEY CAKE
Steps:
- For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
- In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
- For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
- Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
- Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.
A GOOEY, DECADENT CHOCOLATE CAKE
Provided by Tyler Florence
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
- Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
- Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
- With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
- In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
THM- OOEY GOOEY CHOC MIM CAKE
Make and share this THM- Ooey Gooey Choc MIM Cake recipe from Food.com.
Provided by eriswilson
Categories < 15 Mins
Time 6m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Stir all items together.
- Seperate into two microwaveable bowls.
- Cook individually in micro for 45-65 seconds depending on microwave.
Nutrition Facts : Calories 301.4, Fat 29.9, SaturatedFat 14.1, Cholesterol 93, Sodium 420.3, Carbohydrate 7.6, Fiber 5.1, Sugar 0.9, Protein 6.8
More about "thm ooey gooey choc mim cake food"
CHOCOLATE PEANUT BUTTER OOEY GOOEY CAKE - I AM BAKER
From iambaker.net
4.9/5 (18)Total Time 1 hr 5 minsCategory DessertCalories 644 per serving
- Heat oven to 350°F and prepare a 9x9-inch baking dish. (Some readers prefer 9x13 for this recipe!)
OOEY GOOEY CHOCOLATE CAKE | 12 TOMATOES
From 12tomatoes.com
3.5/5 (2)Total Time 1 hr 15 minsServings 10-12
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- Mix cake mix with 1/2 cup (1 stick) melted butter, 1 egg and 1 teaspoon vanilla extract in a large bowl until just combined, then transfer to greased baking dish. Use a rubber spatula to spread mixture into an even layer.
- In a separate bowl or mixer, beat cream cheese for 2-3 minutes, or until smooth, then add eggs one at a time, waiting for each to be incorporated before adding the next. Mix in cocoa powder and instant coffee granules until smooth.
- Gradually mix in powdered sugar (on low speed, if using a mixer), then drizzle in remaining melted butter and vanilla extract.
OOEY GOOEY CHOCOLATE MARSHMALLOW CAKE | JUST A …
From justapinch.com
CHOCOLATE CAKE MIX GOOEY BARS RECIPE - THESE OLD …
From theseoldcookbooks.com
48 OOEY-GOOEY DESSERT RECIPES - FOOD.COM
From food.com
SWEDISH GOOEY CHOCOLATE CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
OOEY GOOEY CHOCOLATE CAKE - A COMMUNAL TABLE
From acommunaltable.com
OOEY GOOEY CHOCOLATE CAKE (BETTER THAN ANYTHING CAKE)
From rachelscraftedlife.com
OOEY AND GOOEY DOUBLE-BAKED CHOCOLATE CAKE RECIPE …
From food52.com
CHOCOLATE OOEY GOOEY CAKE - I AM BAKER
OOEY GOOEY BUTTER CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (2)Servings 12Cuisine AmericanTotal Time 2 hrs 40 mins
TRIPLE CHOCOLATE GOOEY CAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
OOEY GOOEY BUTTER CAKE | MRFOOD.COM
From mrfood.com
GOOEY CHOCOLATE CARAMEL CAKE RECIPE - PINCH OF YUM
From pinchofyum.com
60 OOEY GOOEY OVER THE TOP CHOCOLATE RECIPES - YOUR CUP OF CAKE
From yourcupofcake.com
THM- OOEY GOOEY CHOC MIM CAKE RECIPE - FOOD.COM - PINTEREST
From pinterest.com.au
TOO TALL® CHOCOLATE AND CREAM CAKE | M&M FOOD MARKET
From mmfoodmarket.com
OUR 50 OOEY-EST, GOOEY-EST RECIPES OF ALL TIME | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love