Earthquake Cake
Halfway between a chocolate cake and a cheesecake, this decadent dessert will satisfy everyone!
Earthquake Cake
Halfway between a chocolate cake and a cheesecake, this decadent dessert will satisfy everyone!
Ingredients
Method
- Preheat oven at 350 F.
- Grease a 13 9 inch (33 cm 23 cm) rectangular pan generously with coconut oil. Reserve.
- In a big bowl, mix flour, cocoa powder ,sugar,baking powder, baking soda and salt. Reserve.
- In another bowl, combine the milk, eggs, oil and 1 tbsp. of vanilla. Pour the liquid ingredients into the bowl of solid ingredients and mix until smooth.
- In the bowl of a stand mixer or with a mixer, whip cream cheese, butter, powdered sugar and 1 Tbsp. vanilla, 2 minutes, until smooth and light.
- In the bottom of the cake pan, distribute 1 cup of the coconut, 1 cup of the chocolate chips and 1 cup of the pecans.
- Pour the chocolate cake batter into the mold.
- Drop spoons of cheesecake mix all over the chocolate batter. With a fork, toss a little to spread the cheese mixture.
- Bake for about 45 to 50 minutes, until the cake comes off the edges of the pan and a toothpick inserted in the middle comes out almost clean.
- Immediately, place the remaining pecans (1/4 cup) on top of the cake and return to the oven for 1 to 2 minutes (just to lightly toast the nuts).
- Remove the cake from the oven, then immediately distribute the rest of the chocolate chips (1/4 cup) and the rest of the coconut (1/4 cup).
- Let the cake cool for at least 30 minutes (or longer) before cutting into squares and serving.
- ENJOY !
Tips for the Best Earthquake Cake
- Pre-heat & Prep: Always gather all ingredients before cooking earthquake cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
