1 stick (½ cup) | Plugrà unsalted butter, melted |
1 | large egg |
¼ cup | water |
1 box (15.25 ounces) | Devil's Food chocolate cake mix |
1 stick (½ cup) | Plugrà unsalted butter, melted |
⅓ cup | unsweetened cocoa powder, plus more for top |
1 | large egg |
1 | large egg yolk |
¼ tsp | fine salt |
1 tsp | vanilla extract |
1 package (8 ounces) | cream cheese, softened |
3 cups | confectioners' sugar |
Whipped cream or ice cream for serving |
1 |
Heat oven to 350°F. Spray a 9-inch springform pan or 9-by-3-inch round cake pan with cooking spray and line the bottom with a circle of parchment paper.
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2 |
For the Cake Base
In a large bowl, combine the melted butter, egg, and ¼ cup water and whisk to combine. Add the cake mix and stir until well blended. The mixture will be a thick batter.
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3 |
Gently press the batter into the bottom of the prepared pan. Set the pan on a foil-lined baking sheet and set aside.
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4 |
For the Gooey Filling
In the same bowl, beat the cream cheese until smooth with a hand mixer. In a separate bowl, whisk together the melted butter and cocoa powder until smooth. Add the egg and egg yolk, salt, and vanilla and stir to combine. Add this butter and egg mixture to the cream cheese and mix until well blended.
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5 |
Add the confectioners’ sugar 1 cup at a time, mixing to just blend after each addition.
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6 |
Pour the filling into the pan, over the cake base.
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7 |
To Bake
Transfer the baking sheet with the cake pan to the oven and bake until the center still jiggles a little, but bounces back when gently touched, 50 to 55 minutes.
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8 |
Let the cake cool for at least 30 minutes, then run a knife around the edge and release the springform latch to remove. Let the cake cool another 30 minutes or more before serving. Cake can be served barely warm, or room temperature.
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9 |
Serve with a sprinkle of cocoa powder and a dollop of whipped cream or ice cream.
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