Description
This decadent Chocolate Gooey Butter Cake features a rich, fudgy chocolate cake base topped with a creamy, velvety chocolate cream cheese layer, finished with a smooth chocolate ganache. Perfect for chocolate lovers looking for a luscious dessert with a gooey center and a silky finish.
Ingredients
Scale
For the Gooey Chocolate Layer:
- 8 oz (226 g) cream cheese, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 1/2 cups (325 g) powdered sugar
- 1/2 cup (40 g) cocoa powder
For the Chocolate Cake:
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 6 tbsp (30 g) Dutch process cocoa powder
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 cup (200 g) granulated white sugar
- 6 tbsp (84 g) unsalted butter, softened
- 1/2 tsp vanilla extract
- 2/3 cup (160 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) hot coffee
For the Chocolate Ganache:
- 3 oz (85 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
- Prepare the Gooey Chocolate Layer: In a large mixing bowl, beat the cream cheese on medium-high speed until smooth, about 1-2 minutes. Add the egg and egg yolk and blend on medium speed until fully combined. Gradually sift in the powdered sugar and cocoa powder, mixing first on low speed then medium speed until the mixture is smooth and set it aside.
- Preheat the Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients for Cake: In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer on high speed, cream together the granulated sugar and softened unsalted butter until the mixture is light, fluffy, and pale in color, about 1-2 minutes.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract on medium-high speed until smooth and well combined, scraping the sides of the bowl as necessary.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture and buttermilk alternately into the wet ingredients, mixing on low speed after each addition until smooth.
- Add Hot Coffee: Pour in the hot coffee and mix on low speed until evenly incorporated, which enhances the chocolate flavor and smoothness of the batter.
- Assemble Cake Layers: Pour the chocolate cake batter evenly into the prepared springform pan. Carefully pour the cream cheese mixture over the cake batter and spread it evenly with a mini offset spatula.
- Bake the Cake: Bake in the preheated oven for 38 to 42 minutes. The center should still jiggle slightly when the cake is shaken gently, indicating a gooey center.
- Cool the Cake: Remove the cake from the oven and allow it to cool on a wire rack for 45 minutes. Then refrigerate the cake for at least 2 hours to set.
- Prepare the Chocolate Ganache: Place the chopped semi-sweet chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat until it just starts steaming. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then stir gently until smooth. Allow the ganache to cool for 10 minutes to thicken slightly.
- Assemble and Chill: Remove the chilled cake from the springform pan and place it on a serving plate. Pour the ganache over the top and spread evenly with an offset spatula. Chill the cake for 10 minutes to allow the ganache to set.
- Garnish and Serve: Sprinkle chocolate shavings and flaky sea salt on top for a finishing touch. Serve at room temperature for the best flavor and texture. If made ahead, let the cake sit at room temperature for about an hour before serving after removing from the fridge.
Notes
- Use room temperature ingredients to ensure smooth, even mixing.
- Make sure not to overbake; the center should remain slightly jiggly for the gooey texture.
- Using hot coffee in the batter enhances the chocolate flavor without making the cake taste like coffee.
- For best results, chill the cake before adding ganache and serving.
- This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8th cake)
- Calories: 450 kcal
- Sugar: 45 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 115 mg
