Description
This Chocolate Earthquake Cake is a gooey, indulgent dessert packed with layers of coconut, pecans, cream cheese swirls, and melty chocolate chips all baked into a rich chocolate cake. Perfectly chaotic and delicious!
Ingredients
- Chocolate Cake Mix: 1 box (15.25 ounces)
- Eggs: 3 large
- Vegetable Oil: ½ cup
- Water: 1 cup
- Shredded Sweetened Coconut: 1 cup
- Chopped Pecans: ¾ cup
- Cream Cheese: 8 ounces, softened
- Butter: ½ cup (1 stick), melted
- Powdered Sugar: 2 cups
- Semi-Sweet Chocolate Chips: 1 cup
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Combine Ingredients: Mix cake mix, eggs, oil, and water. Separately beat cream cheese, melted butter, and powdered sugar until smooth.
- Prepare Your Cooking Vessel: Sprinkle coconut and pecans evenly in the greased pan.
- Assemble the Dish: Pour chocolate batter over coconut mix. Dollop cream cheese mixture and swirl. Top with chocolate chips.
- Cook to Perfection: Bake for 40–45 minutes until cracked and a toothpick in the cake part comes out mostly clean.
- Finishing Touches: Let cool for at least 20 minutes to set.
- Serve and Enjoy: Slice and serve warm or at room temperature.
Notes
- Use full-fat cream cheese for best results.
- Don’t swirl the cream cheese too deeply—just on the surface.
- Let the cake cool slightly before slicing to keep its shape.
- Top with ice cream or whipped cream for extra indulgence.