Chocolate Gooey Butter Cake Recipe
With chocolate cake mix, a chocolate cream cheese layer, and chocolate chips inside, this decadent dessert is for serious chocolate fans!
Ingredients
- 3 eggs divided
- ½ cup melted butter
- 1 box chocolate cake mix (I used Duncan Hines)
- 8 oz softened cream cheese
- ¼ cup cocoa powder
- 3 cups powdered sugar
- 1 cup chocolate chips (I used mini, regular work great too)
- To serve: whipped cream or ice cream for the top
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish.
- Whisk 1 egg in a large bowl. Stir in ½ cup melted butter and 1 box chocolate cake mix in with a fork.
- Press the mixture into the greased baking dish.
- In the same bowl, beat 8 oz softened cream cheese, remaining 2 eggs, ¼ cup cocoa powder, and 3 cups powdered sugar with a hand mixer until smooth. Stir in 1 cup chocolate chips.
- Pour over the batter in the pan.
- Bake for 36–40 minutes, or until the middle jiggles just a little when you gently shake the pan.
- Allow to cool completely, then slice. You can top the cake slices with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Notes
The key to keeping the cake gooey is not to overbake the cake. The center should jiggle a bit when you take it out of the oven.
Wait until the cake fully cools before slicing. Otherwise it'll be a little *too* gooey to get nice slices. If you don't care about how the slices look, give it at least 20 minutes to cool in the pan before scooping some out.
Store any leftover cake in a covered dish at room temperature (3–4 days) or in the fridge (up to a week). You can also freeze the cake.
If you like gooey butter cake, try this lemon gooey butter cake next!
Nutrition
Calories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 66mgSodium: 307mgPotassium: 151mgFiber: 2gSugar: 43gVitamin A: 467IUVitamin C: 0.1mgCalcium: 81mgIron: 2mg
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