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Chocolate Gooey Butter Cake
60% authentic · American
A decadent twist on the traditional St. Louis Gooey Butter Cake, incorporating cocoa powder into the cake base and sometimes the topping for a rich chocolate flavor.
Ingredients
- All-purpose flour1 cup
- Unsweetened cocoa powder1/4 cup
- Butter, softened1 cup (2 sticks)
- Eggs2 large
- Granulated sugar1 cup
- Vanilla extract1 teaspoon
- Cream cheese, softened8 ounces
- Powdered sugar1 (16 ounce) box
- Salt1/4 teaspoon
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
For the chocolate cake base: In a medium bowl, cream together 1/2 cup (1 stick) softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in 1 egg and 1/2 teaspoon vanilla extract. In a separate small bowl, whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Spread this batter evenly into the prepared baking pan.
- 3
For the gooey topping: In a separate large bowl, beat together 8 ounces softened cream cheese and 1/2 cup (1 stick) softened butter until smooth. Beat in 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, and the remaining 1 egg until well combined.
- 4
Gradually beat in the 1 (16 ounce) box of powdered sugar until smooth and creamy.
- 5
Pour or spread the gooey topping evenly over the chocolate cake base in the pan.
- 6
Bake for 45-55 minutes, or until the edges are set and the topping is lightly golden brown and appears set but still slightly jiggly in the center.
- 7
Let cool completely in the pan on a wire rack before cutting into squares. Dust with additional powdered sugar or cocoa powder if desired.
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