Chocolate Earthquake Cake

A hot from the oven chocolate earthquake cake with a cream cheese swirl cooling in the cake tin on a white table. A cream cheese and butter mixture is swirled onto chocolate cake batter in a cake tin. A close up shot of sliced chocolate earthquake cake with a cream cheese swirl on top, removed from the tin. A rectangular slice of chocolate earthquake cake with a cream cheese swirl placed on top of a white plate.
Recipe Origin Global
Rating
No Reviews
Servings 8
Preparation 15 min 00:15
Cook 40 min 00:40
Ready in 55 min 00:55
Difficulty Seasoned
Cooking Method Bake
Ingredients Chocolate Dairy
Equipment Camp Oven
Recipe Type Afternoon Tea Cake Supper
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A hot from the oven chocolate earthquake cake with a cream cheese swirl cooling in the cake tin on a white table. A cream cheese and butter mixture is swirled onto chocolate cake batter in a cake tin. A close up shot of sliced chocolate earthquake cake with a cream cheese swirl on top, removed from the tin. A rectangular slice of chocolate earthquake cake with a cream cheese swirl placed on top of a white plate.

Chocolate Earthquake Cake

Rich, creamy, and moist with a cream cheese swirl, no one will be able to resist a slice of Chocolate Earthquake Cake. This cake gets its unusual name from the fact that the cake cracks open after baking, looking like it’s been hit by an earthquake!

Most cakes feature a layer of frosting on top, but this scrumptious desert has the frosting baked right in. Butter, cream cheese, and confectioners sugar are melted together, then poured into the batter.

Though the recipe is perfect as-is, you can try to mix up the flavors a bit for fun. Try white chocolate, butterscotch, or peanut butter chips instead of chocolate. Swap out the walnuts with pecans or hazelnuts. 

Ingredients

cooking spray, for the pan

2/3 cup unsweetened shredded coconut

2/3 cup semi-sweet chocolate chips

1/2 cup chopped walnuts

1 box chocolate cake mix

1/3 cup vegetable or neutral-flavored oil

3 large eggs

1 1/3 cup water

1/2 cup (1 stick) unsalted butter

1 (8-ounce | 225g) block cream cheese

3 3/4 cups (1 pound | 455g) confectioners sugar (icing sugar)

Equipment

9 x 13 inch (23 x 33 cm) cake pan

Recipe Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). 

  2. Lightly spray a 9 x 13 inch (23 x 33 cm) cake pan with cooking spray.

  3. Sprinkle the coconut, chocolate chips, and walnuts in the bottom of the pan. 

  4. In a medium bowl, mix the cake mix with the oil, eggs, and water until smooth. Pour the cake mix on top of the coconut layer. 

  5. Melt the butter and cream cheese in a medium saucepan over medium heat. Add the confectioners sugar and stir until smooth. Carefully swirl the butter mixture on top of the cake batter.

  6. Bake in the oven until a toothpick inserted into the cake comes out clean, about 35 minutes. Let cool for at least 30 minutes before serving.

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Recipe Origin Global
Rating
No Reviews
Servings 8
Preparation 15 min 00:15
Cook 40 min 00:40
Ready in 55 min 00:55
Difficulty Seasoned
Cooking Method Bake
Ingredients Chocolate Dairy
Equipment Camp Oven
Recipe Type Afternoon Tea Cake Supper
Share: