This is the best chocolate gooey butter cake recipe! It's a dark chocolate cake with a gooey chocolate cream cheese topping and chocolate ganache. Each gooey bite is full of chocolate flavor and totally melts in your mouth!
This cake really is a total show stopper. The bottom layer is a super moist and fudgy chocolate cake and the chocolate cream cheese layer adds a creamy texture. Chocolate ganache seals the deal with an extra bit of silky, rich chocolate flavor. Each bite is moist and gooey, chocolatey goodness. The best way to enjoy it is at room temperature!
Gooey butter cake's original recipe comes from St Louis and Paula Deen made it extra popular. As a kid I grew up eating this St. Louis classic with my northern relatives. Usually it's made with a box of yellow cake mix and topped with sweetened cream cheese. I wanted to elevate St. Louis gooey butter cake by making it chocolate and completely from scratch! This delicious dessert will not disappoint!
If you're looking for other chocolate recipes, check out my brownie cookies, chocolate thumbprint cookies, chocolate cupcakes, chocolate cherry cookies, best fudgy brownies or white chocolate brownies!
Why You'll Love this Chocolate Ooey Gooey Cake Recipe
It has the best chocolate flavor. Dutch process cocoa powder give the top layer of chocolate cream cheese and the chocolate cake the best, richest chocolate flavor. Chocolate bars are used to make a truly decadent chocolate ganache.
It's an extra moist cake. Buttermilk keeps the cake layer super tender.
It has a gooey and sweet chocolate cream cheese layer. This layer of the cake is even better than cream cheese frosting. It adds creamy, delicious goodness to each bite.
It's topped with chocolate ganache. To pull the whole dessert together, it's topped with chocolate ganache to really bring a WOW factor. This is the best chocolate cake you'll ever eat!
Simple Ingredients for Chocolate Ooey Gooey Butter Cake
- Unsalted Butter
- All-Purpose Flour
- Cocoa Powder
- Baking Powder & Baking Soda
- Salt
- Eggs
- Vanilla Extract
- Granulated White Sugar
- Buttermilk
- Hot Coffee
- Cream Cheese
- Powdered Sugar
- Heavy Cream
- Semi-Sweet Chocolate Bars
Step by Step Instructions
STEP ONE: Make the gooey cream cheese topping first. Add the cream cheese to a large mixing bowl and mix on medium-high speed until smooth, 1-2 minutes. Add in the egg and egg yolk and mix on medium speed until combined. Then sift in the confectioners' sugar and cocoa powder a little at a time, mixing on low then medium speed until all is combined. Set aside.
STEP TWO: In a small bowl, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP THREE: In a large bowl, cream the sugar and the butter together with an electric mixer on high speed until fluffy, about 1-2 minutes. (You can also use the bowl of an electric mixer fit with the paddle attachment.)
STEP FOUR: Then add in the egg, egg yolk, and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP FIVE: Add in the flour mixture and the buttermilk to the wet ingredients a little at a time, mixing on low speed until all is combined and the batter is smooth.
STEP SIX: Add in the hot coffee and mix on low speed until combined.
STEP SEVEN: Pour the cake batter into a greased 9-inch spring form baking pan lined with parchment paper. Then pour the cream cheese filling over top and spread it in an even layer with a mini offset spatula.
STEP EIGHT: Bake the cake then let it cool on a wire rack for 40-45 minutes. Then transfer the cake to the fridge to cool for 2 hours.
STEP NINE: When the cake is cool, make the chocolate ganache. Add the chopped chocolate to a small bowl. Heat the heavy cream on the stove over medium heat until steaming. Pour it over the chocolate and let it stand for 2 minutes. Then mix to combine the chocolate and cream together. Let the ganache cool for 10 minutes so it isn't super runny.
STEP TEN: Pour the chocolate ganache on top of the cake and spread it evenly with an offset spatula. Chill the cake for 10 minutes to set the ganache, then sprinkle chocolate shavings and flaky sea salt on top. Then serve!
(The cake is best served at room temperature, so if you're preparing the cake the day before and letting it chill in the fridge overnight, pull it out and let sit for an hour at room temperature, then pour the ganache over top and serve.)
FAQs
Do I have to use coffee in the cake? If you don't want to use coffee you can swap it with hot water.
How do I store this cake? Store leftovers in an airtight container at room temperature for up to three days.
Do I have to use a springform cake pan? Yes, I highly recommend using one because it makes getting the cake out so much easier as the sides are removable.
Pro Tips
Let the cake cool. Allow the cake to cool on the counter for 45 minutes after baking and then in the fridge for 2 hours so the cream cheese layer has enough time to set.
Don't over-bake the cake! The center should be have a jiggle still once it's done baking.
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Dessert Recipes to Try
📖 Recipe
Chocolate Gooey Butter Cake
Ingredients
For the Gooey Chocolate Layer
- 8 oz (226 g) cream cheese, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 ½ cups (325 g) powdered sugar
- ½ cup (40 g) cocoa powder
For the Chocolate Cake
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 6 tablespoon (30 g) Dutch process cocoa powder
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200 g) granulated white sugar
- 6 tablespoon (84 g) unsalted butter, softened
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- ½ teaspoon vanilla
- ⅔ cup (160 ml) buttermilk, at room temperature
- ¼ cup (60 ml) hot coffee
For the Chocolate Ganache
- 3 oz (85 g) semi-sweet chocolate, chopped
- ½ cup (120 ml) heavy cream
Instructions
For the Gooey Chocolate Layer
- Add the cream cheese to a large mixing bowl and mix on medium-high speed until smooth, 1-2 minutes.8 oz (226 g) cream cheese, at room temperature
- Add in the egg and egg yolk and mix on medium speed until combined.1 egg, at room temperature, 1 egg yolk, at room temperature
- Then sift in the confectioners' sugar and cocoa powder a little at a time, mixing on low then medium speed until all is combined. Set aside.2 ½ cups (325 g) powdered sugar, ½ cup (40 g) cocoa powder
For the Chocolate Cake
- Preheat the oven to 350 degrees. Grease a 9 inch springform pan and line the bottom with parchment paper. Set aside.
- In a small bowl, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Then set aside the dry ingredients.1 cup (125 g) all-purpose flour, spooned and leveled, 6 tablespoon (30 g) Dutch process cocoa powder, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream the sugar and the butter together with an electric mixer on high speed until fluffy, about 1-2 minutes. (You can also use a stand mixer fit with a paddle attachment.)1 cup (200 g) granulated white sugar, 6 tablespoon (84 g) unsalted butter, softened
- Then add in the egg, egg yolk, and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a rubber spatula as needed.1 egg, at room temperature, 1 egg yolk, at room temperature, ½ teaspoon vanilla
- Add in the flour mixture and the buttermilk to the wet ingredients a little at a time, mixing on low speed until all is combined and the batter is smooth.⅔ cup (160 ml) buttermilk, at room temperature
- Add in the hot coffee and mix on low speed until combined.¼ cup (60 ml) hot coffee
- Pour the cake batter into the preapred pan. Then pour the cream cheese filling over top and spread it in an even layer with a mini offset spatula.
- Bake the cake for 38-42 minutes. The center will have a jiggle still.
- After baking, let it cool on a wire rack for 45 minutes. Then transfer the cake to the fridge to cool for 2 hours.
For the Chocolate Ganche
- Add the chopped chocolate to a small bowl.3 oz (85 g) semi-sweet chocolate, chopped
- Heat the heavy cream in a small pan on the stove over medium heat until steaming.½ cup (120 ml) heavy cream
- Pour the cream over the chocolate and let it stand for 2 minutes. Then mix to combine the chocolate and cream together. Let the ganache cool for 10 minutes so it isn't super runny.
Assembling the Cake
- Once the cake has cooled, remove it from the springform pan and transfer it to a serving plate.
- Pour the chocolate ganache on top of the cake and spread it evenly with an offset spatula.
- Chill the cake for 10 minutes to set the ganache then sprinkle chocolate shavings and flaky sea salt on top. Then serve!
- (The cake is best served at room temperature, so if you're preparing the cake the day before and letting it chill in the fridge overnight, pull it out and let sit for an hour at room temperature, then pour the ganache over top and serve.)
Hi! I’m so lazy when it comes to making cakes. Any chance I can use a box mix for the chocolate cake portion? Thank you!!
Doesn't the hot coffee cook the raw eggs in the batter?
Can this be baked in a bundt pan?
I have not tested the recipe in a Bundt pan. I don't know how well that work honestly!
Nope! It's added in right before the cake goes in the oven so it doesn't affect the eggs at all 🙂
Wow! this chocolate gooey butter cake is beyond my wildest dreams!
The bottom layer of the cake came out dense and flat . Not sure why