Chocolate Earthquake Cake
Dive into decadence with this Chocolate Earthquake Cake, a multi-layered marvel that's as visually stunning as it is delicious. This easy-to-make dessert begins with a rich German chocolate cake base, nestled atop a buttery bed of shredded coconut and chopped pecans for a crunchy, nutty twist. What sets this treat apart is the luscious cream cheese and powdered sugar swirl infused throughout the cake—creating gooey pockets of sweetness that mimic an irresistible molten texture. Topped with semi-sweet chocolate chips and baked until it boasts its signature "cracked" top, this indulgent cake delivers bold chocolate flavor and a symphony of textures in every bite. Perfect for chocolate lovers, this crowd-pleaser is just as impressive for special occasions as it is for casual gatherings. Serve it warm for a gooey, molten experience or chilled for easy slicing—either way, this dessert is destined to thrill. Keywords: chocolate earthquake cake, ooey-gooey dessert, German chocolate cake, cream cheese swirl, easy crowd-pleaser.
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Recipe Information
Ingredients
- 1 box German chocolate cake mix
- 3 Eggs (for cake mix)
- 0.5 cup Vegetable oil (for cake mix)
- 1.25 cups Water (for cake mix)
- 1 cup Shredded sweetened coconut
- 1 cup Chopped pecans
- 8 oz Cream cheese
- 0.5 cup Unsalted butter
- 2 cups Powdered sugar
- 1.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Prepare the German chocolate cake mix according to the package instructions, combining the cake mix, eggs, oil, and water until smooth.
Sprinkle the shredded sweetened coconut evenly across the bottom of the greased baking pan, followed by an even layer of chopped pecans.
Pour the prepared cake batter over the coconut and pecans, spreading it out evenly.
In a medium saucepan, melt the cream cheese and butter over low heat, stirring frequently, until smooth.
Remove the saucepan from heat and whisk in the powdered sugar until fully combined.
Spoon the cream cheese mixture over the cake batter in dollops, then swirl it gently with a knife to create a marbled effect.
Sprinkle the semi-sweet chocolate chips evenly over the top of the cake.
Bake in the preheated oven for 45 to 50 minutes, or until the edges are set and the center appears slightly jiggly but not wet. The cake should look ‘cracked’ on top.
Cool the cake in the pan for at least 30 minutes before slicing and serving. Serve warm for an extra gooey texture, or let it cool completely for neater slices.
Nutrition Facts
Calories |
8594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.6 g | 666% | |
| Saturated Fat | 218.5 g | 1092% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 1012.8 g | 368% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 722.7 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1353 mg | 104% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
