This 5-Ingredient Gooey Chocolate Cake is the ultimate answer to quick dessert cravings. Made with simple pantry staples and ready in just over half an hour, it boasts a rich, fudgy texture with a molten center that will satisfy even the most discerning chocolate lover.
Why You’ll Love This Recipe
This cake combines indulgence with simplicity. With no flour and only five ingredients, it’s naturally gluten-free and incredibly easy to make. Whether you’re baking for guests or treating yourself, its glossy, gooey interior and deep chocolate flavor make it a standout dessert. Plus, the minimal prep and quick bake time mean it’s perfect for spontaneous celebrations or late-night cravings.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 200g dark chocolate (at least 70% cocoa)
- 150g unsalted butter
- 150g granulated sugar
- 4 large eggs
- 2 tbsp unsweetened cocoa powder (plus extra for dusting)
directions
- Preheat oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a heatproof bowl, melt dark chocolate and butter together over a pot of simmering water or in the microwave in short bursts. Stir until smooth.
- Add granulated sugar to the warm chocolate mixture and whisk until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sift in the cocoa powder and stir until just combined. The batter should be thick and glossy.
- Pour the batter into the prepared cake pan and smooth the surface.
- Bake for 20–25 minutes until the edges are set and the center is still slightly jiggly.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Dust with extra cocoa powder or powdered sugar before serving, if desired.
Servings and timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 320 kcal per serving
Variations
- Nutty Addition: Fold in chopped hazelnuts or walnuts for extra texture.
- Coffee Infusion: Add a teaspoon of instant espresso powder to enhance the chocolate flavor.
- Spiced Version: Mix in a pinch of cinnamon or cayenne for a subtle twist.
- Berry Layer: Top with fresh raspberries or strawberries before baking.
- Mini Cakes: Divide the batter into ramekins for individual molten cakes.
storage/reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm a slice in the microwave for 10–15 seconds to restore its gooey center. This cake also freezes well—wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Is this cake gluten-free?
Yes, this recipe is naturally gluten-free as it contains no flour.
Can I use milk chocolate instead of dark?
You can, but the cake will be significantly sweeter and less rich. Dark chocolate is recommended for optimal balance.
How do I know when it’s done baking?
The edges should be set, but the center should still jiggle slightly. Overbaking will reduce the gooey texture.
Can I make this cake dairy-free?
Yes, use a plant-based butter alternative and dairy-free dark chocolate.
Can I prepare this in advance?
Yes, you can bake it a day ahead. Serve at room temperature or reheat gently before serving.
What’s the best way to melt the chocolate?
Use a double boiler for best control, or microwave in 20-second bursts, stirring in between.
Can I reduce the sugar?
You can reduce it slightly, but the texture and structure of the cake may change.
What size pan should I use?
An 8-inch (20 cm) round cake pan is ideal. A slightly smaller or larger pan may affect bake time.
Can I use cocoa powder instead of chocolate?
No, melted chocolate is essential to achieve the rich texture and structure of the cake.
Why did my cake sink in the middle?
This is normal for gooey cakes due to their molten center. It’s part of the appeal and texture.
Conclusion
With only five ingredients and minimal prep, this Gooey Chocolate Cake offers maximum flavor and indulgence in record time. Rich, dense, and perfectly fudgy with a molten core, it’s an ideal dessert for any occasion—elegant enough for dinner parties, yet simple enough for everyday indulgence.
PrintGooey Chocolate Cake
A rich, decadent flourless chocolate cake with a gooey center, made with just five simple ingredients for a quick and indulgent dessert.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Gluten Free
Ingredients
- 200g dark chocolate (at least 70% cocoa)
- 150g unsalted butter
- 150g granulated sugar
- 4 large eggs
- 2 tbsp unsweetened cocoa powder (plus extra for dusting)
Instructions
- Preheat oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Melt dark chocolate and butter together using a double boiler or in short microwave bursts. Stir until smooth.
- Add sugar to the warm chocolate mixture and whisk to combine.
- Beat in eggs one at a time, mixing well after each addition.
- Sift in cocoa powder and stir until just combined; batter should be glossy and thick.
- Pour batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes until edges are set and center is slightly jiggly.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with cocoa powder or powdered sugar before serving.
Notes
- Use high-quality dark chocolate for the best flavor.
- Do not overbake; the center should remain soft and gooey.
- Serve with whipped cream or fresh berries for an extra treat.
- Best enjoyed warm but also delicious at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 20 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg