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Earthquake Cake Recipe

A rich, layered chocolate cake with coconut, pecans, cream cheese dollops, and chocolate ganache.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 12 servings

Ingredients

  • 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 listed on the box
  • 8 ounces chocolate chopped and melted (stirred into cake batter)
  • 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 chopped chocolate for ganache
  • 1/2 cup heavy cream for ganache

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with 2 tablespoons vegetable shortening and set aside.
  • Spread the chopped pecans and sweetened coconut flakes in an even layer across the bottom of the prepared pan.
  • Prepare the chocolate cake mix according to the package instructions in a large bowl, then stir in the 8 ounces melted chocolate until combined.
  • Pour the cake batter evenly over the coconut and pecans in the pan.
  • In a medium bowl, beat the softened cream cheese with a hand mixer until smooth. Add the 1/2 cup melted butter and beat until combined.
  • Gradually add the 2 1/2 cups powdered sugar to the cream cheese mixture and beat on low until smooth and lump-free.
  • Use an ice cream scoop or spoon to drop dollops of the cream cheese mixture evenly over the cake batter.
  • Sprinkle the semisweet and white chocolate chips evenly over the top of the cake.
  • Bake at 350°F for about 40 minutes, or until the cake has set and the edges are firm.
  • Allow the cake to cool completely in the pan before adding the ganache.
  • To make the ganache, place 8 ounces chopped chocolate in a bowl. Heat the 1/2 cup heavy cream until just hot, pour over the chopped chocolate, let stand 1 minute, then stir until smooth.
  • Pour or spread the ganache over the cooled cake. If desired, garnish with extra chocolate chips or sprinkles. Let the ganache set before cutting into squares to serve.

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Hand Mixer
  • Measuring cups and spoons
  • Spatula
  • Microwave-safe Bowl
  • ice cream scoop or spoon

Notes

  • Use a 9x13-inch pan as specified for best results.
  • Be sure cream cheese is fully softened for a smooth filling.
  • Let the cake cool completely before adding ganache to prevent it from running.
  • Microwave cream in short bursts to avoid boiling.