Double Chocolate Gooey Butter Cake
Indulge your chocolate cravings with this decadent Double Chocolate Gooey Butter Cake, a rich and irresistible dessert that combines the velvety texture of cream cheese with the deep flavors of chocolate. This easy-to-make recipe starts with a devil’s food cake mix base, creating a moist, fudgy crust topped with a luscious layer of cocoa-infused cream cheese filling studded with semi-sweet chocolate chips. Baked to perfection, the edges turn slightly crisp while the center remains gooey and melt-in-your-mouth delicious. Perfect for holidays, birthdays, or any occasion that calls for an extra dose of chocolate, this crowd-pleasing treat is both comforting and indulgent. Serve it chilled or at room temperature and watch it disappear from the dessert table!
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Ingredients
- 1 box Devil's food cake mix
- 0.5 cup Unsalted butter, melted
- 1 large Egg
- 8 oz Cream cheese, softened
- 2 large Eggs
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 3.5 cups Powdered sugar
- 1 cup Semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick spray or butter.
Step 2
In a large mixing bowl, combine the Devil's food cake mix, melted butter, and 1 large egg. Mix well until a cohesive dough forms.
Step 3
Press the dough evenly into the bottom of the prepared pan to form a crust layer. Set aside.
Step 4
In another large bowl, beat the softened cream cheese using a hand or stand mixer until smooth and creamy.
Step 5
Add the remaining 2 eggs, unsweetened cocoa powder, and vanilla extract to the cream cheese. Beat until well combined.
Step 6
Gradually mix in the powdered sugar, 1 cup at a time, until fully incorporated and smooth.
Step 7
Stir in the semi-sweet chocolate chips by hand until evenly distributed.
Step 8
Pour the cream cheese mixture over the prepared crust, spreading it evenly with a spatula.
Step 9
Bake for 40-45 minutes, or until the edges are set but the center is slightly jiggly. Do not overbake; the center should remain gooey.
Step 10
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Step 11
Once cooled, slice into squares or rectangles and serve. Store any leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1606.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6452.5 |
| Total Fat 262.8g | 0% |
| Saturated Fat 154.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 1100.9mg | 0% |
| Sodium 4726.4mg | 0% |
| Total Carbohydrate 995.9g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 743.4g | |
| Protein 71.5g | 0% |
| Vitamin D 135.8IU | 0% |
| Calcium 1281.5mg | 0% |
| Iron 30.5mg | 0% |
| Potassium 1339.6mg | 0% |
Source of Calories