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Chocolate Gooey Butter Cake
Print Recipe
Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Course
Dessert
Servings
8
slices
Ingredients
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
⅛
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
⅔
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.