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Chocolate Gooey Butter Cake

Decadent Chocolate Gooey Butter Cake for Ultimate Indulgence

Indulge in the rich flavors of Chocolate Gooey Butter Cake, combining chocolate and cream cheese for a melt-in-your-mouth experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz Cream Cheese Use high-quality cream cheese for best flavor.
  • 2 large Eggs Ensure they are at room temperature.
  • 1 cup Powdered Sugar Can be substituted with granulated sugar.
  • 0.25 cup Cocoa Powder (unsweetened) Dutch process cocoa is preferred.
For the Cake Batter
  • 1.5 cups All-Purpose Flour Whole wheat flour can be used for nuttier flavor.
  • 1 tsp Baking Powder Ensure it is fresh.
  • 0.5 tsp Baking Soda Ensure it is fresh.
  • 0.5 tsp Salt Use fine salt for best results.
  • 1 cup Granulated Sugar Coconut sugar can be used for a caramel flavor.
  • 0.5 cup Unsalted Butter Make sure it is softened.
  • 1 tsp Vanilla Extract Almond extract can be used for a different flavor.
  • 0.5 cups Buttermilk Can be substituted with milk and vinegar.
  • 1 cup Hot Coffee Hot water can be used as an alternative.
For the Chocolate Ganache
  • 8 oz Semi-Sweet Chocolate Dark chocolate can be swapped for a bittersweet result.
  • 1 cup Heavy Cream Full-fat alternatives can provide richness.

Equipment

  • Mixing bowls
  • electric mixer
  • 9-inch springform pan
  • Whisk
  • measuring cups and spoons
  • Wire rack

Method
 

Preparation Steps
  1. In a mixing bowl, beat cream cheese with an electric mixer until smooth and creamy. Gradually add eggs, powdered sugar, and cocoa powder, mixing until fully combined.
  2. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy. Add eggs and vanilla extract, blending until smooth.
  4. Gradually add dry ingredients to the creamed butter while alternating with buttermilk. Mix in hot coffee until the batter is smooth.
  5. Grease a springform pan and pour half of the chocolate batter into the base. Spoon in the cream cheese filling, then top with the remaining batter.
  6. Preheat oven to 350°F and bake for 38-42 minutes until edges are set and center jiggles slightly.
  7. Cool cake for 10 minutes in the pan, then refrigerate for at least 2 hours.
  8. Heat heavy cream until simmering, pour over chopped chocolate, and stir until smooth to create ganache.
  9. Drizzle ganache over the chilled cake and garnish with chocolate shavings and flaky sea salt.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Ensure all dairy ingredients are at room temperature for better texture. Chill overnight for enhanced flavor.

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