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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.

Chocolate Earthquake Cake Recipe

Saffron Hodgson
0
reviews
Rich, creamy, and moist with a cream cheese swirl, no one will be able to resist a slice of Chocolate Earthquake Cake.
Preparation 15 minutes
Cook 40 minutes
Ready in 55 minutes
Servings 12 Servings
CourseSupper
InfluenceGlobal
DifficultySeasoned
MethodBake
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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 unsalted butter
  • 8 ounces cream cheese
  • 3 3/4 cups confectioners sugar (icing sugar)

Equipment

  • 9 x 13 inch (23 x 33 cm) cake pan

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). 
  • Lightly spray a 9 x 13 inch (23 x 33 cm) cake pan with cooking spray.
  • Sprinkle the coconut, chocolate chips, and walnuts on the bottom of the pan. 
  • 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. 
  • Melt the butter and cream cheese in a medium saucepan over medium heat. Add the confectioner's sugar and stir until smooth. Carefully swirl the butter mixture on top of the cake batter.
  • 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.