Go Back

Gooey Chocolate Earthquake Cake - A Rich, Melty Crowd-Pleaser

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 box chocolate cake mix (typically 15.25 oz)
  • Ingredients called for on the cake mix box (usually eggs, oil, and water)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans (or walnuts)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (semisweet or milk chocolate)
  • Pinch of salt
  • Nonstick spray or butter for greasing the pan

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Grease a 9x13-inch baking pan. Sprinkle the coconut evenly over the bottom, then the pecans on top.
  2. Mix the cake: Prepare the chocolate cake batter according to the box directions. Pour the batter over the coconut and pecans, spreading it to the edges.
  3. Make the gooey layer: In a bowl, beat softened cream cheese until smooth. Add melted butter, powdered sugar, vanilla, and a pinch of salt. Mix until thick and glossy.
  4. Swirl it in: Dollop heaping spoonfuls of the cream cheese mixture over the cake batter. Do not fully spread. Sprinkle chocolate chips over the top.
  5. Bake: Bake 35–40 minutes, until the top is set and crackly, with gooey pockets showing. A toothpick will not come out clean because of the creamy layer, so look for set edges and a gently jiggly center.
  6. Cool slightly: Let the cake rest 15–20 minutes before slicing. Serve warm, at room temperature, or slightly chilled.