Chocolate Gooey Butter Cake

Using a few sticks of Plugrà butter, eggs and cream cheese you can transform a simple chocolate cake mix into a restaurant-worthy chocolate dessert. It is a mix between a chewy brownie and a lava cake! Bake it in a springform pan, get that glorious crackly chocolate top and enjoy.

Servings
10-12
Prep Time
15 mins
60 mins (for cooling)
Cook Time
55 mins
Recipe by
Tara Teaspoon
Ingredients

Cake Base

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

Gooey Filling

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
Steps
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.
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.
3
Gently press the batter into the bottom of the prepared pan. Set the pan on a foil-lined baking sheet and set aside.
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.
5
Add the confectioners’ sugar 1 cup at a time, mixing to just blend after each addition.
6
Pour the filling into the pan, over the cake base.
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.
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.
9
Serve with a sprinkle of cocoa powder and a dollop of whipped cream or ice cream.