Go Back
–+ servings
Chocolate Ooey Gooey Cake

Heavenly Chocolate Ooey Gooey Cake Made Easy at Home

This Chocolate Ooey Gooey Cake is rich, fudgy, and easy to make in a pressure cooker for a delicious dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 box Chocolate Fudge Cake Mix Feel free to use sturdy brands like Betty Crocker.
  • ½ cup Salted Butter Adds richness and moisture; can substitute with unsalted.
  • 2 whole Eggs Provides essential structure and moisture.
  • 1 teaspoon Vanilla Extract Optional for enhanced flavor.
For the Filling
  • 8 ounces Cream Cheese Softened for easy mixing; Greek yogurt can be a substitute.
  • 2 whole Eggs Contribute to creamy consistency.
  • ½ cup Cocoa Powder Use unsweetened for best results.
  • 2 cups Powdered Sugar Lends a fluffy texture.

Equipment

  • Pressure Cooker
  • mixing bowls
  • spatula
  • 7x11 inch Pan

Method
 

Step-by-Step Instructions
  1. Prepare the Pressure Cooker: Add 1 cup of water to the inner pot and preheat on sauté for 5 minutes.
  2. Grease the Pan: Generously grease a 7x11 inch pan with butter or cooking spray.
  3. Make the Crust: Combine cake mix, melted butter, eggs, and vanilla in a bowl. Press into the bottom of the prepared pan.
  4. Prepare the Filling: Beat cream cheese until smooth, then mix in eggs and cocoa powder until fluffy.
  5. Add the Sugar: Gradually sift in powdered sugar and beat until the filling is light and airy.
  6. Assemble the Cake: Pour the filling over the crust and spread evenly.
  7. Cook in the Pressure Cooker: Place the pan on the rack, seal the lid, and cook on high pressure for 30 minutes.
  8. Release and Cool: Quick release the steam, remove the pan, and let the cake cool on a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 34gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 600IUCalcium: 50mgIron: 2mg

Notes

Ensure cream cheese is at room temperature for smooth filling. Grease pan well to prevent sticking. Allow cake to cool completely before slicing.

Tried this recipe?

Let us know how it was!