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Gooey Chocolate Earthquake Cake

Gooey Chocolate Earthquake Cake: Your New Favorite Indulgence

Gooey Chocolate Earthquake Cake is a rich and delightful dessert featuring a luscious chocolate base and a creamy swirl.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Chocolate Cake Mix can be substituted with homemade cake batter
  • 1 cup Shredded Coconut can use unsweetened for less sweetness
  • 1 cup Chopped Pecans can substitute with walnuts or omit for nut-free
For the Cream Layer
  • 8 oz Cream Cheese ensure softened
  • 1/2 cup Butter can substitute with margarine for dairy-free
  • 2 cups Powdered Sugar granulated sugar can be blended to powder
Optional Topping
  • 1 cup Chocolate Chips dark or white chocolate can be used

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare your pan by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking pan.
  2. Spread an even layer of shredded coconut and chopped pecans across the bottom of the prepared baking pan.
  3. In a large mixing bowl, prepare the chocolate cake mix according to the package instructions and pour the batter over the coconut and pecans.
  4. In a separate bowl, beat together softened cream cheese, butter, and powdered sugar until silky, then drop spoonfuls over the chocolate batter.
  5. Bake the cake in your preheated oven for 35–40 minutes until the top is cracked and the center remains gooey.
  6. Allow the cake to cool for about 10–15 minutes before serving it warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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