Wednesday, December 2, 2015

Ooey Gooey Chocolate Insanity Cake


Ooey Gooey Chocolate Insanity Cake is a cake to lose your mind over! A simple recipe, that is the kind of cake that knowing how good it tastes is almost a curse while you are waiting for the cake to cool. Thus the delicious melty mess of chocolate you see before you. {{{drool}}}

Our very first summer of The Slow Roasted Italian we shared this fabulous family favorite The Chocolate Insanity Cake.  Now it is affectionately referred to as The Ooey Gooey.  So, why insanity?  It is the kind of cake that knowing how good it tastes is almost a curse while you are waiting for the cake to cool.

It is so good we can never wait.  So you get this fabulously sexy (OH YEAH that cake is S.E.X.Y) ooey gooey decadent chocolate cake.  It will drive you crazy! It all starts with a simple recipe. This is an old fashioned chocolate cake with cooked chocolate frosting. It's a family favorite and you are going to love it too!

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!


Check out our favorite homemade sweet treats:  Click on the image or the BOLD RECIPE TITLE and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2014/12/crockpot-candy-recipe.html
Crockpot Candy is the easiest and most impressive homemade candy ever.  A rich chocolaty, peanutty 4 ingredient recipe that you simply toss in the slow cooker, stir a few times and scoop it out.  It doesn't get much easier than that!

http://www.theslowroasteditalian.com/2012/12/christmas-sugar-cookies.html

Christmas sugar cookies (also known as cut out cookies) are our absolute favorite.  A sweet cookie that is slightly crisp on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond.  Not to mention, aren't they the pretties cookies you have ever seen?

Best Tasting Sugar Cookie Icing - 4 ingredients and 5 minutes! People have been begging for this recipe for years. Now you have it!

http://www.theslowroasteditalian.com/2013/01/the-best-ever-pecan-bars.html

The Best Ever Pecan Pie Bars are so good people offer to pay me for them.  A caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar.

===================================================================

Ooey Gooey Chocolate Insanity Cake

For the cake
2 cups sugar
2 cups flour, plus 1 tablespoon divided
1 teaspoon baking powder
2 teaspoon baking soda, divided
1/2 pound unsalted butter
1/4 cup sweetened cocoa powder (I used Ghirardelli ground chocolate)
1 cup water
2 eggs
1/2 teaspoon kosher salt
1/2 cup milk
1/2 tablespoon vinegar
1 teaspoon vanilla extract

1 1/2 cups semi sweet chocolate chips

Preheat oven to 375 degrees.  Prepare a 9x13 cake pan by buttering and flouring.  Set aside.

In a small cup add 1/2 cup milk and 1/2 tablespoon vinegar.  Set aside.

In a medium sized bowl combine 2 cups flour, sugar, salt, 1 teaspoon baking soda, and baking powder, stir with a whisk to combine.  Set aside.

In a small saucepan combine butter, cocoa and water.  Bring to a boil, then add to flour mixture.  Beat well.
 
Add 1 teaspoon of baking soda to milk mixture.  Set aside.  In a small bowl combine chocolate chips and 1 tablespoon of flour.  Set aside.

Add eggs to flour butter mixture.  Then add milk mixture and vanilla.  Beat well to combine.  Add chocolate chips to mixture and fold in.

Pour into prepared cake pan.  Bake for 20 minutes or until a toothpick comes out of the center clean.

5 minutes before cake is done, prepare icing.

For icing
1/4 cup sweetened cocoa powder (I used Ghirardelli ground chocolate)
1/4 pound unsalted butter
6 tablespoons milk
1 pound powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Bring cocoa, butter and milk to a boil in a large saucepan.  Remove from heat and add powdered sugar, salt and vanilla, beat well with mixer.  Spread over hot cake.  Serve!

37 comments:

  1. Oh wow, your chocolate cake looks so delicious!

    ReplyDelete
  2. I make a similar cake except I poke holes in the cake with a fork, then pour the warm icing over the cake. The icing then seeps down into the cake. I also add cinnamon to both the cake batter and the icing. If your cake is as good as mine, and it looks even better than mine, it is really good.

    ReplyDelete
  3. Hi my cake is in the oven and i hope it comes out as should i noticed you have 2 tsp baking soda then you say add 1 tsp BP to the milk mixture I noticed this after the fact ...my cake has 4 mins more so we'll see how that goes .

    ReplyDelete
    Replies
    1. The other teaspoon of baking powder went in with the dry ingredients. Reread the recipe.

      Delete
  4. when do you add the salt, I figure with the bs and bp, but I didn't see it, so I forgot it. and it takes my oven longer than 20 min. It does smell great!

    ReplyDelete
    Replies
    1. Yes, it goes in with the dry ingredients. Enjoy!

      Delete
  5. My girlfriend made this for my birthday. Love it.

    ReplyDelete
  6. just baked it INSANELY CHOCOLATY and more like a pudding, gonna have rest off it with ice cream i think

    ReplyDelete
  7. I made this for my nephews birthday party, and I swear it was gone so fast, it was awesome!

    ReplyDelete
  8. How do you make the Amber color drizzle/cobweb look accents

    ReplyDelete
    Replies
    1. I was playing with melted sugar that was on its way to caramel. Alton Brown has a great tutorial here: He calls them doodads. http://www.foodnetwork.com/recipes/alton-brown/banana-splitsville-recipe/index.html

      Delete
  9. what if you only have regular cocoa and not "sweetened". I don't think we have such an animal up here in Canada

    ReplyDelete
  10. what do yo do if you don't have "sweetened" cocoa? all I have ever seen up here in Canada is plain cocoa.

    ReplyDelete
    Replies
    1. Use the plain cocoa. With all that sweetness you will not notice the difference. Enjoy and let us know how it goes.

      Delete
    2. It comes out the same, I been making this cake for years with the regular cocoa. It's the same recipe or another variation of Chocolate Sheet Cake but just in a cake pan. Normally I use buttermilk with my recipe instead of the milk and vinegar (which makes buttermilk) and if you're out of buttermilk it works just as well.

      Delete
  11. My mother's grandma used to make this cake and it has passed down for generations in our family. This cake is amazing. Ours only differs by adding pecans into the frosting. :-)

    ReplyDelete
  12. Fantastic! I just made it! Thanks!!

    ReplyDelete
  13. This looks yumm! well Im planning to bake this today but I dont have baking soda. Do you think 2 tsp of baking powder instead of the soda would do ? Thank you.

    ReplyDelete
  14. What did I do wrong? The recipe was followed exactly as written. However, the result was more like a soup...very, very thin and runny. Was baked in a convection oven for 20 minutes and wooden tester came out clean. Icing was very thin as well. Cake was iced while still warm. Photos look tremendous, but was very disappointed in my result.

    ReplyDelete
    Replies
    1. Hey..I have the same problem with you. After 20 minutes in the oven still watery.

      Delete
  15. Was the cake cooked through? The icing will be very thin. It will set up as it cools. That is where the "ooey gooey" comes in. Email me if you have any other questions.

    ReplyDelete
  16. Same as Texas sheet cake, been making this 30yr's, also add 1 cup chopped walnut's to cooked frosting ,pour on hot cake, take's while to set, best ever had, also, can take more then 20 min's to bake, just keep checking center to know, pic above look like cut square's stacked , look's better then 1 square......

    ReplyDelete
    Replies
    1. Have been making this Texas sheet cake for about 40 years. I think my recipe is easier to make. But it is wonderful.

      Delete
  17. Is this for one 9 inch cake?

    ReplyDelete
  18. I have made a similiar one but I spread a layer of peanut butter on cake before adding the icing. So good. Gonna try this!

    ReplyDelete
  19. I just finished making this cake but the icing isnt nearly as thick as the one in the picture. Did you double the icing recipe to get it like that? What did you do?

    ReplyDelete
    Replies
    1. It should thicken as it cools. Let me know if it did that for you.

      Delete
  20. This cake sounds amazing! Not that I need any more chocolate cake recipes, but I'm pinning this one anyways. I'm just wondering, what is the purpose of mixing the chocolate chips with the flour?

    ReplyDelete
  21. Would I have to adjust the sugar if I only use regular cocoa?

    ReplyDelete
  22. What type of vinegar is used in this recipe? White or Apple cider?

    ReplyDelete
    Replies
    1. My guess is that you would use white vinegar. All the recipes that I've used use white, and it's used to help make the cake fluffier. The apple cider vinegar could make it taste weird.

      Delete
  23. We call this cake Texas Sheet Cake.DELICIOUS!

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤