Chocolate Gooey Butter Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Dessert
Ingredients
Scale
For the Gooey Chocolate Layer:
- 8 oz cream cheese (at room temperature)
- 1 egg (at room temperature)
- 1 egg yolk (at room temperature)
- 2 ½ cups powdered sugar
- ½ cup cocoa powder
For the Chocolate Cake:
- 1 cup all-purpose flour
- 6 tablespoons Dutch process cocoa powder
- ¾ teaspoon baking powder
- â…› teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated white sugar
- 6 tablespoons unsalted butter (softened)
- 1 egg (at room temperature)
- 1 egg yolk (at room temperature)
- ½ teaspoon vanilla extract
- â…” cup buttermilk (at room temperature)
- ¼ cup hot coffee
For the Chocolate Ganache:
- 3 oz semi-sweet chocolate (chopped)
- ½ cup heavy cream
Instructions
For the Gooey Chocolate Layer:
- Beat the cream cheese until smooth, then add the egg and egg yolk and mix until combined.
- Sift in the powdered sugar and cocoa powder, mixing until smooth. Set aside.
For the Chocolate Cake:
- Preheat the oven and prepare a springform pan.
- Whisk together the dry ingredients in a bowl.
- Cream the sugar and butter, then add the eggs and vanilla.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, then mix in the coffee.
- Pour the batter into the pan, then spread the cream cheese filling over the top.
- Bake and let cool before chilling in the fridge.
For the Chocolate Ganache:
- Place the chocolate in a bowl.
- Heat the cream until steaming, then pour it over the chocolate and mix until smooth.
- Let the ganache cool slightly before pouring it over the cooled cake.
Assembly:
- Once the cake has chilled, remove it from the pan and place it on a serving plate.
- Pour the ganache over the top and spread it evenly.
- Chill the cake to set the ganache, then sprinkle with chocolate shavings and sea salt before serving.
