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slice of chocolate gooey butter cake on a plate

Chocolate Gooey Butter Cake

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!
5 from 28 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 2 hours 45 minutes
Total Time 3 hours 55 minutes
Course Dessert
Cuisine American
Servings 8 slices

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.)
Keyword chocolate, chocolate cake, chocolate ganache, chocolate gooey butter cake, ganache, gooey butter cake
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