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Gooey Chocolate Earthquake Cake - A Fudgy, Crowd-Pleasing Dessert

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Chocolate cake mix (15.25 oz box), plus ingredients listed on the box (usually eggs, oil, and water)
  • Cream cheese (8 oz), softened
  • Unsalted butter (1/2 cup or 1 stick), melted and slightly cooled
  • Powdered sugar (2 cups)
  • Vanilla extract (1 teaspoon)
  • Semi-sweet chocolate chips (1 cup)
  • Sweetened shredded coconut (1 cup, optional but classic)
  • Chopped pecans (3/4 cup, optional)
  • Pinch of salt
  • Nonstick spray or butter for the pan

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment for easy lifting.
  2. Layer the add-ins: If using coconut and pecans, scatter them evenly over the bottom of the pan. This creates a toasty, candy-bar-like base.
  3. Mix the cake batter: Prepare the chocolate cake mix according to the box directions. Pour the batter over the coconut and pecans, smoothing the top.
  4. Make the cream cheese mixture: In a bowl, beat softened cream cheese until smooth. Add melted butter, powdered sugar, vanilla, and a pinch of salt. Beat until thick and glossy.
  5. Marble the top: Dollop spoonfuls of the cream cheese mixture over the cake batter. Use a butter knife to swirl lightly. Don’t overmix—the dramatic streaks are the goal.
  6. Add chocolate chips: Sprinkle over the top. They’ll sink in slightly and melt into pockets of fudgy goodness.
  7. Bake: Bake 35–40 minutes, until the edges are set and the center still has a slight jiggle. Do not overbake. The middle should be gooey.
  8. Cool and serve: Let the cake cool at least 20–30 minutes to set. Slice warm for extra gooeyness, or cool completely for cleaner cuts.