Every time I think of making a dessert that truly brings joy, Chocolate Gooey Butter Cake pops into my mind. It’s one of those recipes that feels like a warm embrace on a chilly day. The combination of a rich chocolate base and a gooey, cream cheese topping creates a heavenly texture that melts beautifully with every bite. As I whip up this cake, memories of family gatherings and cozy nights come rushing back. Imagine walking through the door to the warm scent of chocolate wafting through the air, luring everyone to the kitchen. This cake is simple enough that even novice bakers can tackle it, yet it looks so impressive that your friends will think you’ve been perfecting it for years. If you love indulging in decadent treats that make you feel all kinds of happy, grab your apron and let’s make some magic happen in the kitchen!
Why This Recipe Works
This recipe shines due to its perfect blend of gooey cream cheese and luscious chocolate, giving it a velvety texture that literally melts in your mouth. You get an enticing contrast between the rich, creamy layer on top and the soft, cake-like base below. Plus, using both cocoa powder and chopped chocolate really ramps up the chocolate flavor, providing depth and richness that you can’t resist. As it bakes, the cake develops a delightful creamy top, creating a texture profile that’s simply unmatched.
Why You’ll Love This Chocolate Gooey Butter Cake
If you’re a chocolate lover, this cake is for you. Each bite delivers an explosion of flavor that dances on your taste buds. Its easy preparation is a big plus, so whether you’re a novice or a seasoned baking pro, you’ll find it a breeze. This dessert is perfect for celebrations or gatherings, impressing guests with its stunning presentation and scrumptious taste. And let’s be real—sometimes, you just need a sweet treat to bring a smile to your face. This cake does just that!
Ingredients
- 8 oz (226 g) cream cheese, at room temperature
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 1/2 cups (325 g) powdered sugar
- 1/2 cup (40 g) cocoa powder
- 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 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/2 tsp vanilla extract
- 2/3 cup (160 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) hot coffee
- 3 oz (85 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Preparing the Gooey Chocolate Layer
Blend Cream Cheese
To start, grab a large mixing bowl and beat the cream cheese on medium-high speed until it’s smooth, which should take about 1-2 minutes. This step ensures that your filling has a luxuriously creamy texture.
Add Eggs and Sugar Mix
Next, you’ll combine the eggs and egg yolk, mixing them until thoroughly blended. Now, gradually sift in the powdered sugar and cocoa powder. Keep blending on low, then switch to medium speed until everything is well combined and smooth.
Making the Chocolate Cake
Preheat and Prepare the Pan
Now it’s time to get your oven ready. Set it to 350°F (175°C). While it preheats, grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
Mix Dry Ingredients
In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. This mix is key for the cake’s structure.
Cream Butter and Sugar
In a larger bowl, cream together the granulated sugar and softened butter using an electric mixer on high speed. Aim for that fluffy texture, which should take about 1-2 minutes.
Incorporate Eggs and Vanilla
Now, add the large egg, egg yolk, and vanilla extract. Continue mixing on medium-high speed until pale and smooth. You want to ensure all those flavors are well incorporated.
Combine Dry and Wet Ingredients
Gradually add the flour mixture and buttermilk to the creamy butter mix. Keep mixing on low speed until smooth. Once that’s done, add in the hot coffee and mix until everything is combined perfectly.
Layer Cake Batter and Gooey Mixture
Pour the cake batter into your prepared pan. Spread the cream cheese filling evenly over the top. This layering is what creates that delightful contrast.
Bake the Cake
Bake your creation for 38-42 minutes. You’ll know it’s done when the center jiggles slightly. Let it cool on a wire rack for about 45 minutes, then transfer it to the fridge for 2 hours. The cooling process is essential for that gooey texture!
Creating the Chocolate Ganache
Prepare the Chocolate
In a small bowl, place the chopped semi-sweet chocolate. This is the key component of your luscious ganache.
Heat the Cream
In a small pan, heat the heavy cream over medium heat until it starts to steam. Pour this hot cream over the chocolate, allowing it to sit for 2 minutes. After that, you can mix it until it’s smooth and glossy. Let it cool for 10 minutes before using.
Assembling the Cake
Remove from Pan
When the cake has chilled, carefully remove it from the springform pan, placing it on a serving plate. Handle with care—this beautiful cake deserves gentle treatment.
Pour Ganache
Now it’s time for the fun part! Drizzle the cooled chocolate ganache over the top of the cake. Use an offset spatula to spread it evenly, creating a luscious finish.
Set and Serve
Chill the cake for about 10 minutes to let the ganache set. For a final touch, consider sprinkling it with chocolate shavings and flaky sea salt before serving.
Serving Suggestions
Pair your Chocolate Gooey Butter Cake with whipped cream and fresh berries for a pop of color and added freshness. You can serve it warm for that irresistible gooey texture or chilled for a denser experience based on your mood.
Tips for Success
To achieve the best results, ensure all your ingredients are at room temperature. This helps with better blending. Also, be mindful of baking time; don’t overbake it. The center should remain slightly jiggly for that delightful gooey texture.
Variations
For a twist, consider substituting the semi-sweet chocolate for dark chocolate. This makes for a more intense flavor. Additionally, adding a layer of peppermint extract can add a seasonal spin that’s delightful.
Storage Tips
If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to a week. This cake also freezes really well; just wrap it tightly in plastic wrap and foil to keep it fresh.
FAQs
1. Can I make this recipe ahead of time?
Yes, the cake can be made a day in advance and stored in the fridge.
2. What can I substitute for buttermilk?
You can mix milk with a tablespoon of vinegar or lemon juice to create a buttermilk substitute.
3. How do I prevent the gooey layer from cracking?
Make sure not to overmix the filling and be gentle while spreading it.
4. Can I use a different pan?
Absolutely! A regular 9-inch cake pan will work, but keep an eye on the baking time.
5. Is it okay to use low-fat cream cheese?
You can, but it may change the texture and flavor of the filling.
This Chocolate Gooey Butter Cake will be a hit at your next gathering or a sweet treat just for you. Each gooey slice feels like a celebration, perfect for making any moment special. Enjoy the chocolatey bliss!
Print
Chocolate Gooey Butter Cake
This cake combines a rich chocolate base with a gooey cream cheese topping, delivering a delightful texture that melts in your mouth. Easy to prepare, it’s a perfect treat for celebrating special moments or brightening up your day.
- Total Time: 1 hour 2 minutes
- Yield: 12 servings 1x
Ingredients
- 8 oz (226 g) cream cheese, at room temperature
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 1/2 cups (325 g) powdered sugar
- 1/2 cup (40 g) cocoa powder
- 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 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/2 tsp vanilla extract
- 2/3 cup (160 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) hot coffee
- 3 oz (85 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
- Beat cream cheese until smooth.
- Combine eggs and sugar mix, then gradually add powdered sugar and cocoa powder.
- Preheat oven to 350°F and prepare the pan.
- Mix dry ingredients in a bowl.
- Cream butter and sugar until fluffy.
- Add eggs and vanilla, mixing until smooth.
- Combine dry and wet ingredients, adding buttermilk and hot coffee.
- Layer batter and the cream cheese mixture in the pan.
- Bake for 38-42 minutes until center jiggles slightly.
- Prepare ganache by pouring hot cream over chopped chocolate.
- Drizzle ganache over cooled cake and chill for 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better blending.
Don’t overbake the cake; it should stay slightly jiggly.
For variations, try dark chocolate or add peppermint extract for a festive twist.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 30
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 6
- Cholesterol: 90
