Gooey Chocolate Cake Recipe

Thin Can Gooey Chocolate Cake 

This tin can gooey chocolate cake is so rich and delicious. It is made with layers of chocolate goodness. The chocolate cake is topped with chocolate frosting, gooey chocolate, chocolate disc and chocolate dust. 

I have seen this chocolate cake in tin cans all over Facebook and it made me wonder if it is worth a try and now I know why this no bake chocolate cake is trending all over the Philippines and Filipinos world wide. This gooey chocolate cake is a copy-cat of the famous Chocolate Dream Cake. This would also be a great gift idea for families and friends. 

You can use your own chocolate oven baked cake recipe instead of this steamed cake. Make sure to allow the cake to cool first before slicing to transfer in the same tin cans.  

Give it a try and share to friends and family. You can also adjust the sweetness or use substitutes if you are concern about the sugar content. Let me know how you like it. I would love to hear from you so leave me a comment or suggestion. 

Do not forget to check related post below. Click on the name link below the picture to see complete recipe. 

Gather the ingredients below and let us get this 5 layer of chocolate gooey goodness cake started. 

First Layer: The Chocolate Cake
  • 3 - 5-6 inches round tin can
  • 1 cup all purpose flour
  • 1/2 tsp instant coffee powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup white sugar
  • 1/2 cup Hershey's natural unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 tbsp vanilla extract
  • 1 egg
  • 1/4 cup cooking oil
  • 1/2 cup evaporated milk
  • 1 tsp white vinegar
  • 1/2 cup hot water

Chocolate Cake Instructions
  1. Place enough water on the bottom of the steamer. Allow to boil. 
  2. Combine flour, cocoa powder, baking soda, baking powder, coffee, sugar and salt in a mixing bowl. Mix well. 
  3. In a separate mixing bowl combine evaporated milk and vinegar. 
  4. Add in egg, vanilla extract, cooking oil to the combined evaporated milk and vinegar. 
  5. Pour in flour mixture to the egg, cooking oil, milk mixture. Fold to combine but do not over mix. 
  6. Pour in hot water and mix well. 
  7. Divide and transfer the cake batter onto the 3 tin cans. Cover the tin cans with aluminum foils. 
  8. Steam for about 20 to 30 minutes or until the cake is fully cooked. (insert a toothpick in the center of the cake to see if cake is fully cooked. If the toothpick comes out clean then the cake is done)
  9. Remove the cake from the steamer and allow it to cool. 

Second Layer: The Frosting
  • 1/2 cup evaporated milk 
  • 1/2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1/4 cup white sugar
  • 1/8 cup natural unsweetened Hershey's cocoa powder
  • 1 tbsp cornstarch 
  • 1/8 tsp instant coffee powder
  • 1/4 tsp salt
Chocolate Frosting Instructions
  1. Using a small sauce pan dilute cornstarch in milk. Add sugar, cocoa powder, salt and coffee. 
  2. Cook mixture over low heat and stir constantly. 
  3. Add in vanilla extract and butter. Stir well and remove from heat. 
  4. Set aside and allow to cool completely. 

Third Layer: The Gooey Chocolate
  • 1 1/2 cup evaporated milk
  • 1/3 cup white sugar
  • 1/4 cup natural unsweetened Hershey's cocoa powder
  • 1/3 cup Ghirardelli milk chocolate chips 
  • 1/8 tsp instant coffee powder
  • 1/4 tsp salt
  • 3 tbsp cornstarch
Gooey Chocolate Instructions
  1. Using a medium sauce pan dilute cornstarch in milk. Stir. 
  2. Add cocoa powder, sugar, coffee and salt. Stir. 
  3. Cook in medium low heat while constantly stirring. 
  4. Add chocolate chips and stir until it melts. 
  5. Remove from heat and set aside. Allow to cool.

Fourth Layer: The Chocolate Disc
  • 2 cups of Ghirardelli milk chocolate chips
Chocolate Disc Instructions
  1. Place chocolate chips in a medium size bowl and microwave for a minute. 
  2. Remove from the microwave and stir. Add more seconds if needed. 

Fifth Layer: The Dusting
  • 1/4 cup unsweetened Hershey's cocoa powder

Now gather all the prepared ingredients and let us finish up with this. 

All the layers is divided into 3 to fit all 3 tin cans. 

1. Arrange the 3 tin cans with the Chocolate Cake. 

2. Add 1/3 of the cool Chocolate Frosting to the Chocolate Cake. 

3. Add 1/3 of the Gooey Chocolate on top of the Chocolate Frosting. 

4. Pour in and spread 1/3 of the melted chocolate chips (Chocolate Disc) on top of the Chocolate Gooey. Use a spatula to spread it as even as you can. 

5. Refrigerate for at least 2 hours until the melted chocolate chips sets into a hard chocolate disc on top. 

6. Dust the cake with cocoa powder and serve. Enjoy with a hot cup of tea or coffee. 

(click on name link below the picture to see complete recipe) 

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