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Chocolate gooey butter cake feature photo.

Chocolate Gooey Butter Cake

Lisa Flinn
This Chocolate Gooey Butter Cake is part molten lava cake, part brownie and part cheesecake, all rolled up into one indulgent dessert! The key is to not overbake it. It features a super fudgy and chocolatey cake bottom, a gooey and silky chocolate cheesecake filling and a delicately crisp crackly top. It's absolutely divine and a chocolate lover's dream!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cakes, Dessert
Cuisine American
Yields 9 to 11 Servings

INGREDIENTS

Chocolate Cake Layer

  • 1 Cup + 2 tablespoon (135g) All-Purpose Flour
  • ¼ Cup (21g) Dutch-Process Cocoa Powder
  • 1 Teaspoon Fine Espresso Powder
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Fine Salt
  • 6 Tablespoons (85g) Unsalted Butter melted
  • 1 Tablespoon Oil avocado, vegetable, canola works
  • ¾ Cup (150g) Light or Dark Brown Sugar packed
  • 1 Large Whole Egg room temp
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup (56g) Full Fat Sour Cream or Greek Yogurt room temp

Gooey Chocolate Layer

  • 8 Oz (227g) Full-Fat Cream Cheese Brick room temp
  • 3 Cups (340g) Powdered Sugar see note below
  • 3 Tablespoons (16g) Dutch-Process Cocoa Powder sifted
  • 1 Teaspoon Vanilla Extract
  • 1 Whole Large Egg room temp

For Garnish 

  • Additional Dutch-Process Cocoa Powder
  • Flaky Sea salt

Instructions
 

  • Preheat Oven - Set a rack in the center of the oven and preheat it to 350ºF (180ºC).
  • Prep Pan- Generously butter and line the bottom and sides of a round, 9-inch (23cm) springform pan. For the bottom, I simply cut out a large piece of parchment paper, place it over the removable bottom disc and then reattach and the side ring. For lining the sides, I cut 2 long strips of paper that are 3 inches tall (7.6cm) and then pressed it against the sides of the pan, ensuring it reaches the bottom of the tin. If you are using a regular cake pan, butter and then line it with one whole large piece of parchment paper.
  • Combine Dry Ingredients - In a small bowl, whisk together all-purpose flour, Dutch cocoa powder, espresso powder, baking powder and salt.
    1 Cup + 2 tablespoon (135g) All-Purpose Flour, ¼ Cup (21g) Dutch-Process Cocoa Powder, 1 Teaspoon Fine Espresso Powder, 1 Teaspoon Baking Powder, ½ Teaspoon Fine Salt
  • Combine Wet Ingredients - In a medium bowl, whisk together melted butter, oil, brown sugar and vanilla until combined. Then whisk in the egg until incorporated. Followed by the sour cream. Scape down the bowl as needed.
    6 Tablespoons (85g) Unsalted Butter, 1 Tablespoon Oil, ¾ Cup (150g) Light or Dark Brown Sugar, 1 Teaspoon Vanilla Extract
    1 Large Whole Egg
    ¼ Cup (56g) Full Fat Sour Cream or Greek Yogurt
  • Combine Dry & Wet Ingredients - Sift in the flour mixture and using a rubber spatula, fold until just combined. The batter will be thick.
  • Using an offset spatula, evenly spread the batter to the bottom of your prepared pan. Set aside.
  • Make Gooey Chocolate Layer - Add room temperature cream cheese, vanilla, sift in all of the cocoa powder and 1 cup of powdered sugar to a large mixing bowl. Using an electric mixer, beat on low speed and then increase to medium until combined. Gradually add the remaining powdered sugar and beat until fully mixed. Scrape down the bowl and then whisk in the egg until incorporated.
    8 Oz (227g) Full-Fat Cream Cheese Brick, 1 Teaspoon Vanilla Extract, 3 Tablespoons (16g) Dutch-Process Cocoa Powder, 3 Cups (340g) Powdered Sugar
    1 Whole Large Egg
  • Spread the gooey chocolate layer over the cake batter and knock out any air bubbles by lifting and dropping the pan on the counter a few times.
  • Bake - Bake for 35 to 40 minutes.  It's ready when the edges are set, the top is shiny and slightly puffed and the center of the cake should still jiggle. Do not overbake it.
  • Serve - Allow to cool in the pan for 10 minutes before releasing the sides of the pan. Serve slightly warm or cool completely at room temperature before serving. Dust with unsweetened cocoa powder and flaky sea salt and enjoy!

Notes

For the Powdered Sugar - If you are concerned about the sweetness, you can reduce the powdered sugar in the filling by ½ a cup (56g) to ¾ cup (85g). The only caveat is that you will lose that crisp crackly top, but don't worry, it will still taste amazing!
Storage - You can store chocolate gooey butter cake on the counter in an airtight container for up 2 days or in the fridge for 5 days. Eat it cold or serve at room temperature.
Keyword chocolate butter cake, chocolate gooey butter cake, chocolate ooey gooey cake, gooey butter cake, ooey gooey butter cake
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