Description
This rich and decadent Chocolate Gooey Butter Cake features a fudgy chocolate cake base topped with a luscious, creamy chocolate-cream cheese layer. Perfectly baked to achieve a shiny, slightly puffed top with a delectably gooey center, this cake offers a satisfying balance of intense cocoa flavor and sweet creaminess, making it an irresistible treat for chocolate lovers.
Ingredients
Dry Ingredients for Cake Base
- 1 Cup + 2 Tbsp (135g) All-Purpose Flour
- 1/4 Cup (21g) Dutch-Process Cocoa Powder
- 1 Teaspoon Fine Espresso Powder
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Fine Salt
Wet Ingredients for Cake Base
- 6 Tablespoons (85g) Unsalted Butter, melted
- 1 Tablespoon Oil (avocado, vegetable, or canola)
- 3/4 Cup (150g) Light or Dark Brown Sugar, packed
- 1 Large Whole Egg, room temperature
- 1 Teaspoon Vanilla Extract
- 1/4 Cup (56g) Full Fat Sour Cream or Greek Yogurt, room temperature
Gooey Chocolate Cream Cheese Layer
- 8 Oz (227g) Full-Fat Cream Cheese Brick, room temperature
- 1 Teaspoon Vanilla Extract
- 3 Tablespoons (16g) Dutch-Process Cocoa Powder, sifted
- 3 Cups (340g) Powdered Sugar, sifted
- 1 Whole Large Egg, room temperature
To Garnish
- Additional Dutch-Process Cocoa Powder for dusting
- Flaky Sea Salt
Instructions
- Preheat Oven: Set a rack in the center of the oven and preheat it to 350ºF (180ºC) to ensure even baking.
- Prepare Pan: Generously butter and line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper, or use a regular cake pan with parchment lining to prevent sticking.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, Dutch-process cocoa powder, espresso powder, baking powder, and salt until well mixed.
- Combine Wet Ingredients: In a medium bowl, whisk melted butter, oil, brown sugar, and vanilla extract until smooth. Add the egg and whisk until incorporated, then fold in the sour cream. Scrape down the bowl as needed.
- Mix Wet and Dry: Sift the dry ingredient mixture into the wet ingredients and gently fold together with a rubber spatula until just combined; the batter will be thick.
- Spread Cake Batter: Use an offset spatula to evenly spread the batter on the bottom of the prepared pan and set aside.
- Prepare Gooey Chocolate Layer: In a large bowl, beat cream cheese, vanilla, sifted cocoa powder, and 1 cup of powdered sugar on low speed, then medium until combined. Gradually add the remaining powdered sugar and beat until smooth. Scrape down the bowl and whisk in the egg until fully incorporated.
- Layer Gooey Chocolate: Spread the chocolate cream cheese mixture over the cake batter. Tap the pan on the counter a few times to remove air bubbles.
- Bake: Bake for 35 to 40 minutes until edges are set, the top is shiny and slightly puffed, and the center jiggles slightly. Avoid overbaking for perfect gooey texture.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before removing the side ring. Serve slightly warm or at room temperature. Dust with additional cocoa powder and flaky sea salt before enjoying.
Notes
- Ensure all dairy and eggs are at room temperature for smoother batter and better mixing.
- Do not overbake the cake; the center should remain slightly jiggly to maintain the gooey texture.
- Using Dutch-process cocoa powder yields a richer, less acidic chocolate flavor.
- Parchment lining the pan fully helps with easy removal without damaging the cake.
- Flaky sea salt sprinkled on top enhances the chocolate flavor and balances sweetness.
- For a tangier version, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
