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Chocolate Gooey Butter Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 75 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Gooey Butter Cake is a rich, decadent dessert featuring a luscious cream cheese layer topped with a moist chocolate cake base and finished with a smooth chocolate ganache. Perfect for chocolate lovers, this cake balances gooey texture and deep cocoa flavors, making it an irresistible treat for special occasions or cozy nights in.

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
  • 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

  1. Prepare Gooey Chocolate Layer: Add the cream cheese to a large mixing bowl and mix on medium-high speed until smooth, about 1-2 minutes. Incorporate the egg and egg yolk, mixing on medium speed until well combined. Gradually sift in the powdered sugar and cocoa powder, alternating and mixing on low then medium speed until fully incorporated. Set this mixture aside.
  2. Preheat Oven and Prepare Pan: Heat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  3. 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 aside.
  4. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on high speed until fluffy, approximately 1-2 minutes. This creates a light and aerated base for the cake.
  5. Add Eggs and Vanilla: Beat in the remaining egg, egg yolk, and vanilla on medium-high speed until the mixture is smooth and pale, about 1-2 minutes. Scrape down the bowl sides as needed to ensure even mixing.
  6. Combine Wet and Dry Ingredients: Slowly add the flour mixture and buttermilk alternately to the wet ingredients on low speed. Mix until just combined and the batter is smooth without lumps.
  7. Incorporate Hot Coffee: Add the hot coffee last, mixing on low speed until fully combined. This enhances the chocolate flavor and keeps the batter moist.
  8. Assemble Cake: Pour the chocolate cake batter into the prepared springform pan, spreading it evenly. Carefully pour the prepared cream cheese filling over the top and smooth with a mini offset spatula to create an even layer.
  9. Bake: Bake in the preheated oven for 38-42 minutes. The center should still jiggle slightly when done to ensure the gooey texture.
  10. Cool Cake: Remove from oven and place on a wire rack to cool for 45 minutes. Then transfer the cake to the refrigerator for 2 hours to set thoroughly.
  11. Prepare Chocolate Ganache: Place the chopped semi-sweet chocolate in a small bowl. Heat the heavy cream in a small pan over medium heat until steaming, not boiling. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until smooth. Allow the ganache to cool for 10 minutes to reach a spreadable consistency.
  12. Assemble and Finish Cake: Once the cake is chilled, remove it from the springform pan and transfer it onto a serving plate. Spread the chocolate ganache evenly over the top using an offset spatula.
  13. Chill to Set Ganache: Chill the decorated cake in the refrigerator for 10 minutes to allow the ganache to set perfectly.
  14. Garnish and Serve: Sprinkle chocolate shavings and flaky sea salt on top for extra texture and flavor. Serve the cake at room temperature for the best taste and texture. If preparing ahead, remove from the fridge about one hour before serving to soften slightly and pour ganache just before serving.

Notes

  • Use room temperature eggs and cream cheese to ensure smooth mixing and no lumps in the filling.
  • Hot coffee enhances the chocolate flavor in the cake without making it taste like coffee.
  • Do not overbake; the center should jiggle slightly to retain its gooey texture.
  • If you prefer a less rich cake, you can reduce the sugar slightly, but it will affect sweetness.
  • Let the ganache cool to avoid melting the cream cheese layer when spreading.
  • Flaky sea salt adds a pleasant contrast to the sweetness – optional but recommended.
  • For an even smoother ganache, use chopped chocolate rather than chips, as it melts more evenly.

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 560
  • Sugar: 42g
  • Sodium: 280mg
  • Fat: 36g
  • Saturated Fat: 20g
  • Unsaturated Fat: 14g
  • Trans Fat: 0.5g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 110mg

Find it online: https://piesbypaula.com/chocolate-gooey-butter-cake-recipe/