Description
Rich chocolate ooey gooey cake beckons with irresistible layers of moist chocolate indulgence. Silky ganache and velvety frosting create a sinful dessert that melts in your mouth, leaving pure chocolate bliss on your palate.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
Wet Ingredients:
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 cup sour cream
Leavening and Binding Agents:
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1/4 cup chocolate syrup
Instructions
- Preheat the oven to 350°F and meticulously grease a 9×13-inch baking pan, ensuring complete coverage to prevent sticking.
- Sift together flour, cocoa powder, baking powder, and salt in a large mixing bowl, creating a uniform dry mixture with no lumps.
- In a separate bowl, whisk eggs, sugar, milk, vegetable oil, and vanilla extract until the mixture becomes smooth and well-integrated.
- Gently fold the wet ingredients into the dry ingredients, stirring carefully to avoid overmixing and maintain a light cake texture.
- Incorporate sour cream into the batter, blending thoroughly to ensure a rich and creamy consistency.
- Sprinkle chocolate chips evenly throughout the batter, distributing them for maximum chocolate enjoyment in every slice.
- Pour the batter into the prepared pan, using a spatula to spread it evenly and eliminate any air pockets.
- Drizzle chocolate syrup across the surface of the batter, creating a marbled effect that will enhance the cake’s visual appeal and flavor.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and allow the cake to cool in the pan for 15 minutes, which helps it set and makes cutting easier.
- Slice into squares and serve warm for maximum gooey chocolate indulgence.
Notes
- Swap vegetable oil with coconut oil for a subtle tropical hint and potential dairy-free adaptation.
- Experiment with gluten-free flour blend to make the cake suitable for those with wheat sensitivities.
- Reduce sugar quantity by 25% and replace with natural sweeteners like stevia or monk fruit for a lower-calorie version.
- Add a pinch of espresso powder to intensify the chocolate flavor without introducing coffee notes.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg