Description

This decadent chocolate ooey gooey cake is a rich, fudgy dessert with a molten center that’s perfect for chocolate lovers. With a crackly top and a gooey, melt-in-your-mouth interior, it’s an irresistible treat that’s surprisingly easy to make. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence!

Ingredients

1/2 cup (115g) unsalted butter
4 oz (115g) semi-sweet or dark chocolate, chopped
1/2 cup (100g) granulated sugar
1/4 cup (50g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons all-purpose flour
1/4 cup (25g) cocoa powder
Powdered sugar (for dusting)
Vanilla ice cream or whipped cream (optional, for serving)

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Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 6-inch round baking dish or ramekins with butter and dust with cocoa powder.
Melt the Chocolate and Butter:
In a microwave-safe bowl or using a double boiler, melt the butter and chocolate together until smooth. Let cool slightly.
Mix the Batter:
In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and salt until well combined. Gradually add the melted chocolate mixture, stirring until smooth.
Add Dry Ingredients:
Sift in the flour and cocoa powder, and fold gently until just combined. Be careful not to overmix.
Bake:
Pour the batter into the prepared baking dish. Bake for 12-15 minutes, or until the edges are set but the center is still soft and slightly jiggly.
Serve:
Let the cake cool for 1-2 minutes, then dust with powdered sugar. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.

Notes

For a larger cake, double the recipe and use an 8-inch baking dish. Adjust baking time as needed.
Add a pinch of espresso powder to enhance the chocolate flavor.
Store leftovers in the fridge for up to 2 days. Reheat gently in the microwave before serving.
Experiment with different types of chocolate, such as milk or white chocolate, for a unique twist.