Earthquake Cake Recipe
Earthquake Cake Recipe
Tropical coconut and chocolate ganache are abundant in the earthquake cake. Every mouthful is a feast of flavor and texture!
Despite its name, Earthquake Cake is a delicious “force” to be feared. Because the ingredients tend to wander about while baking and the finished product is a swirly, crumbly treat, the term was derived from the baking process itself.
It works well for a variety of events, including basic birthday parties and the holiday season. Even more syrup can be added on top to increase sweetness and lusciousness.
This simple delicacy has an amazing blend of flavors and textures, truly deserving of its name. Under a layer of chocolate ganache, the sweet chocolate, rich cream cheese, and sweet coconut are the ideal combination.
There are so many wonderful things about this dessert. It is one of the easiest and most delicious, sweet recipes you can make, from its appearance to its flavor.
For More Chocolate Goodness try our No Bake Chocolate Peanut Butter Cookies
- 2 tablespoons vegetable shortening (for the pan)
- 1 cup pecans (chopped)
- 1 1/2 cups sweetened coconut flakes
- 1 box chocolate cake mix (plus ingredients to listed on the package mix)
- 8 ounces chocolate (chopped and melted)
- 1/2 cup butter (melted)
- 8 ounces cream cheese (softened to room temperature)
- 2 1/2 cups powdered sugar
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 8 ounces chocolate (chopped)
- 1/2 cup heavy cream
- Preheat the oven to 350 degrees F.
- Coat a 9″x13″ pan with vegetable shortening and set aside.
- Spread the pecans and coconut flakes in an even layer on the bottom of the pan.
- In a large bowl, prepare the cake mix according to package directions.
- Stir in the melted chocolate into the cake batter.
- Pour the cake batter over the coconut and pecans.
- Add the cream cheese to a medium bowl and beat with a hand mixer until smooth. Add the melted butter and beat until combined.
- Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until combined, with no lumps.
- Take dollops of the cream cheese mixture using an ice cream scoop and distribute them evenly on top of the cake batter.
- Sprinkle the chocolate chips over the cake.
- Bake the cake for 40 minutes or until the cake has set.
- Cool completely before topping with the ganache.
- Add chopped chocolate into a bowl.
- Microwave the cream until just hot, pour it on top of the chopped chocolate, and let stand for 1 min. Stir until chocolate is fully melted and smooth.
- If desired, garnish with more chocolate chips or sprinkles.
- Let fully cool before cutting into squares to serve.