Ingredients:

  • 1 (15.25 oz) package Yellow Cake Mix
  • 1/2 cup Unsalted Butter, melted and cooled slightly
  • 1 Large Egg
  • 8 oz Cream Cheese, full fat, softened
  • 1/2 cup Unsalted Butter, softened
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 3 cups Powdered Sugar, packed and sifted
  • 3 Tbsp Unsweetened Cocoa Powder (Dutch Process), sifted
  • 1/4 cup Dark Chocolate Chips (60-70% cacao)
  • 1 Tbsp Hot Water or Strong Coffee

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, allowing an overhang on the two long sides. Lightly grease any exposed pan surface.
  2. Activate Chocolate: In a small bowl, combine the cocoa powder, dark chocolate chips, and hot water or coffee. Stir vigorously until the chocolate is melted and the mixture is smooth and glossy. Set aside to cool slightly.
  3. Construct the Base: In a large bowl, combine the cake mix, 1/2 cup melted butter, and 1 large egg. Mix on low speed until just combined into a stiff, slightly crumbly dough.
  4. Press the Crust: Press the dough evenly across the bottom of the prepared pan, pushing it slightly up the sides to form a small border.
  5. Create the Filling: In the bowl of your electric mixer, beat the 8 oz cream cheese and 1/2 cup softened butter together until smooth, light, and fluffy (about 3 minutes). Scrape down the sides.
  6. Incorporate Wet Ingredients: Add the two large eggs and vanilla extract. Beat until fully incorporated.
  7. Add Sugar: Gradually add the 3 cups of sifted powdered sugar, mixing on low speed until fully incorporated and the mixture is thick and smooth.
  8. Divide and Flavor: Measure out 1 cup (or roughly 1/3) of the plain cream cheese filling and transfer it to the bowl with the prepared chocolate mixture (Step 2).
  9. Complete the Chocolate Layer: Stir the reserved filling portion into the chocolate mixture until completely uniform in color and texture. You now have the plain filling and the chocolate filling.
  10. Layer the Filling: Carefully spread the plain (white) cream cheese filling evenly over the dough base.
  11. Dot and Swirl: Dollop the chocolate filling randomly across the top of the plain filling layer. Using a small offset spatula or butter knife, gently drag through the fillings to create 5-6 deliberate swirls. Do not over-mix.
  12. Bake: Bake for 45 to 50 minutes. The edges should be set and a light golden brown, and the centre must still have a significant wobble.
  13. Cool Down: Remove from the oven and let cool completely on a wire rack for at least 2 hours before slicing. The cake must be fully cooled for the 'goo' to set.
  14. Serve: Dust lightly with a final sprinkle of powdered sugar just before serving, if desired.