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.
Ingredients
Scale
- 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
- 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
- 3 oz (85 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
- 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.
- Heat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- Add the hot coffee last, mixing on low speed until fully combined.
- 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.
- Bake in the preheated oven for 38-42 minutes. The center should still jiggle slightly when done.
- 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.
- Place the chopped semi-sweet chocolate in a small bowl. Heat the heavy cream in a small pan over medium heat until steaming. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until smooth.
- 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.
- Chill the decorated cake in the refrigerator for 10 minutes to allow the ganache to set.
- Sprinkle chocolate shavings and flaky sea salt on top for extra texture and flavor. Serve the cake at room temperature.
Notes
- Remove from the fridge about one hour before serving to soften slightly.
- Pour ganache just before serving for the best presentation.
- Prep Time: 1 hour
- Cook Time: 38-42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 40g
- Sodium: 250mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Chocolate Gooey Butter Cake, dessert, chocolate cake