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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick spray or butter.
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.
Press the dough evenly into the bottom of the prepared pan to form a crust layer. Set aside.
In another large bowl, beat the softened cream cheese using a hand or stand mixer until smooth and creamy.
Add the remaining 2 eggs, unsweetened cocoa powder, and vanilla extract to the cream cheese. Beat until well combined.
Gradually mix in the powdered sugar, 1 cup at a time, until fully incorporated and smooth.
Stir in the semi-sweet chocolate chips by hand until evenly distributed.
Pour the cream cheese mixture over the prepared crust, spreading it evenly with a spatula.
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.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Once cooled, slice into squares or rectangles and serve. Store any leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 59.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 99 mg | 2% | |
*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.
