Ultimate Chocolate Earthquake Cake
This Chocolate Earthquake Cake is a rich, gooey, and irresistible dessert that’s packed with layers of flavor and texture. A fudgy chocolate cake is poured over a base of sweetened coconut and chopped pecans, topped with dollops of creamy sweetened cream cheese, and finished with a generous sprinkle of chocolate chips. As it bakes, the layers bubble and shift, creating an “earthquake” effect that’s as beautiful as it is delicious. Best served warm with a scoop of vanilla ice cream!
Why You’ll Love This Recipe
- Simple to make with a boxed cake mix
- Ultra gooey with rich cream cheese and melty chocolate
- Loaded with texture from coconut and pecans
- A crowd-pleasing dessert for potlucks and parties
Prep & Cooking Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 12
- Calories per Serving: 562 kcal
Ingredients
- 1 ½ cups sweetened shredded coconut
- ½ cup chopped pecans
- 1 box chocolate cake mix (plus eggs, oil, and water as directed on the box)
- ½ cup butter, melted
- 8 oz cream cheese, softened
- 2 ½ cups confectioners’ sugar (powdered sugar)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray.
- Layer the base: Evenly sprinkle the shredded coconut and chopped pecans across the bottom of the prepared baking dish.
- Prepare the cake batter according to the package instructions using the listed eggs, oil, and water. Pour the batter evenly over the coconut and pecan layer.
- Make the cream cheese topping:
In a mixing bowl, combine the softened cream cheese and melted butter. Beat with an electric mixer until smooth. Gradually add the confectioners’ sugar and continue to beat until creamy and well combined. - Add the cream cheese mixture:
Drop spoonfuls of the cream cheese mixture over the top of the cake batter. Use a knife or spatula to slightly swirl it in if desired, but don’t overmix. - Top with chocolate chips:
Evenly sprinkle the chocolate chips over the entire cake. - Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean. The cake may have some gooey spots from the cream cheese—that’s normal!
- Cool slightly before serving. This cake is best enjoyed warm, especially with a scoop of vanilla ice cream.
Tips & Variations
- No pecans? You can substitute with walnuts or omit the nuts altogether.
- Love dark chocolate? Use dark chocolate chips for a richer taste.
- Want a swirl effect? Use a knife to swirl the cream cheese topping into the batter gently before baking.
Serving Suggestions
This decadent dessert pairs perfectly with:
- Vanilla ice cream
- Fresh strawberries or raspberries
- A drizzle of chocolate or caramel sauce
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 5 days—reheat in the microwave before serving.
- Freezer: Wrap slices tightly and freeze for up to 2 months.