Thursday, June 14, 2018

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}}}

http://www.theslowroasteditalian.com/2013/04/ooey-gooey-chocolate-insanity-cake.html


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!

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Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

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Helpful Tips to make Ooey Gooey Chocolate Insanity Cake:

  • Allow cake to cool completely before cutting.

    What you will need to make Ooey Gooey Chocolate Insanity Cake:

    Enjoy!
    With love from our simple kitchen to yours. 

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    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}}}

    Ingredients

    For the cake
    • 2 cups granulated sugar
    • 2 cups all-purpose flour, plus 1 tablespoon divided
    • 1 teaspoon baking powder
    • 2 teaspoon baking soda, divided
    • 1/2 pound (1 cup) unsalted butter
    • 1/4 cup sweetened cocoa powder (sweet or unsweet will work)
    • 1 cup water
    • 2 large eggs
    • 1/2 teaspoon kosher salt
    • 1/2 cup whole milk
    • 1/2 tablespoon vinegar
    • 1 teaspoon vanilla extract
    • 1 1/2 cups semi sweet chocolate chips
    For icing
    • 1/4 cup cocoa powder (sweet or unsweet will work)
    • 1/4 pound unsalted butter
    • 6 tablespoons milk
    • 1 pound powdered sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt

    Instructions

    1. Preheat oven to 375°F.  Prepare a 9x13 cake pan by buttering and flouring.  Set aside
    2. In a small cup add 1/2 cup milk and 1/2 tablespoon vinegar.  Set aside.
    3. 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.
    4. In a small saucepan combine butter, cocoa and water.  Bring to a boil, then add to flour mixture.  Beat well.
    5. 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.
    6. Add eggs to flour butter mixture.  Then add milk mixture and vanilla.  Beat well to combine.  Add chocolate chips to mixture and fold in.
    7. Pour into prepared cake pan.  Bake for 20 minutes or until a toothpick comes out of the center clean.
    8. 5 minutes before cake is done, prepare icing.
    For icing
    1. 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!



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    45 comments:

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

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    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.

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    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 .

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

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    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!

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

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

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

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

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

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      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

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

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

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

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      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.

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      3. I was just thinking that it is pretty much the same as the Texas Chocolate Sheet Cake that I make!

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    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. :-)

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

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    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.

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    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.

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

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    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.

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    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......

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      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.

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    17. Is this for one 9 inch cake?

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    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!

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    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?

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

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    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?

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

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

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      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.

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

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      Replies
      1. to make it right now...im using normal coco. and no ising....too sweet, will still be good????

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      2. If you are still using the sugar in the batter recipe, it will be fine. Where I live we have only normal cocoa powder (unsweetened). And I often skip the icing for any cakes that I bake. My hubs prefers it that way. Hope this helps!

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    24. do you really need that much icing sugar? all sounds good, but I made an almond icing to drizzle on Cranberry Almond cake and it was sooooo sweet but drizzling it on cake gave it just the right touch

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    25. After 20 minutes, my 9 x 13 cake is not done!!

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    26. I cooked mine for 35 minutes. It was still soup at 20 minutes. I used unsweetened cocoa powder and added 3 tbs sugar and it turned out great.

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    27. Saved as a favorite, I really like your blog!

      ReplyDelete

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