Cooler Kitchen first learned about the wonders of St. Louis style Ooey Gooey Butter Cake while sampling new flavors at Brooklyn’s gangbusters ice cream spot Ample Hills Creamery (amplehills.com). They have a flavor called Ooey Gooey Butter Cake, and it’s craaaazy good.
We visited St. Louis in 2013, but we hadn’t been offered or even advertised any kind of butter cake. But the ice cream flavor at Ample Hills is so phenomenal that we became curious to try baking it ourselves. With the help of The NY Times’ brilliant Melissa Clark’s Gooey Butter Cake recipe, we set out on a gooey chewy mission.
We added some chocolate chips, too, because Julie doesn’t feel complete without a little chocolate with dessert. This threw the decadence level over the top! If you’re not a chocoholic, the recipe is just fine as Melissa wrote it without the chips. One of us thought to use blueberries or blackberries instead in the future, which would make a scrumptious breakfast treat.
Coincidentally, we were invited to celebrate Christmas dinner with our friends who hail from Missouri, and this presented us with an opportunity to serve our cake to a native St. Louisan. Hopefully he wasn’t just in a cheerful holiday spirit when he confirmed that our gooey butter cake passed muster! We certainly thought it was a huge success.
Chocolate Chip Gooey Butter Cake
Adapted from Melissa Clark’s Gooey Butter Cake Recipe featured in NY Times Cooking http://cooking.
FOR THE CAKE
- 3 tablespoons milk at room temperature
- 1 ¾ teaspoons active dry yeast
- 6 tablespoons unsalted butter at room temperature
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 large egg
- 1 ¾ cups all-purpose flour
FOR THE TOPPING
- 3 tablespoons plus 1 teaspoon light corn syrup
- 2 ½ teaspoons vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 ½ cups sugar
- ½ teaspoon kosher salt
- 1 large egg
- 1 cup plus 3 tablespoons all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- Confectioners’ sugar, for sprinkling
- In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
- Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
- Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
- Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
- Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Distribute chocolate chips evenly over the top. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving. Cut into squares and serve immediately, or store in refrigerator and gently reheat for up to 3 days.