Ingredients
- Cream cheese, softened – 8 ounces
- Unsalted butter, softened – 1/2 cup
- Granulated sugar – 1 cup
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- All-purpose flour – 1 cup
- Unsweetened cocoa powder – 1/2 cup
- Powdered sugar – 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, beat cream cheese, butter, and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Step 3: In a separate bowl, whisk together flour and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Pour batter into prepared pan and spread evenly.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Step 6: Let cool completely in the pan before dusting with powdered sugar and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a warm, extra-gooey treat, microwave individual slices for 15-20 seconds.
- Serve this decadent cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness.
- Don't be tempted to overbake; the slightly underdone center is what gives this cake its signature earthquake texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American