Shake up your dessert routine with this chocolate lover’s Earthquake Cake! A delicious and EASY chocolate cake recipe that’s gooey, rich, and completely over-the-top in the best possible way.
- 1 1/2 cups shredded sweetened coconut
- 1 1/2 cups semi-sweet chocolate chips
- 1 box chocolate cake (plus ingredients called for on the box)
- 8 ounces cream cheese, cubed
- 1/2 cup butter, cubed
- 4 cups powdered sugar
- Preheat the oven to 350°F
- Coat a 9×13 pan with nonstick spray.
- In a large bowl combine the coconut and chocolate chips. Pour this mixture evenly into the bottom of the prepared pan. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment prepare the cake mix according to the package directions.
- Pour the cake batter on top of the coconut mixture.
- Place the cream cheese and butter In a medium saucepan over medium- low heat. Stirring constantly melt mixture together. Remove from the heat immediately and stir in the powdered sugar until the mixture is smooth.
- Carefully drizzle this on top of the cake batter. Try and smooth it out so it covers all of it. If it sinks it’s fine.
- Bake the cake for 45 minutes. The edges will be set and the center will be slightly loose.
- Allow the cake to cool for about 30 minutes and slice and serve for a gooey cake. You can also allow the cake to cool completely before serving.
- To store. Store airtight, refrigerated for up to 3 days. I like to warm the cake in the microwave before serving, but you don’t have to!
- To freeze. Freezing earthquake cake is as easy as wrapping it tightly in plastic wrap, either whole or in slices. Take your cake out of the freezer to thaw in the fridge before warming and/or serving.
- Serving Size: 1 slice
- Calories: 668
- Sugar: 70.1 g
- Sodium: 400.3 mg
- Fat: 35 g
- Carbohydrates: 87.1 g
- Protein: 6.5 g
- Cholesterol: 90.6 mg
Keywords: earthquake cake, earthquake cake recipe, chocolate cream cheese cake