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Mocha Molten Lava Gooey Butter Cake

Course Dessert
Cuisine American
Keyword mocha-molten-lava-gooey-butter-cake
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings 12
Author Melissa Sperka


  • 1/2 cup toasted hazelnuts chopped
  • 1 15.25 oz box chocolate fudge cake mix
  • 4 large eggs divided
  • 1 cup butter, divided (2 sticks) melt each stick separately
  • 1/2 cup chocolate chips
  • 1 8 oz softened cream cheese
  • 1 13 oz jar hazelnut spread i.e. Nutella
  • 2 Tbsp all purpose flour
  • 1 tsp pure vanilla
  • 1 Tbsp instant espresso powder
  • 1 Tbsp water
  • 2 cups powdered sugar
  • vanilla ice cream or whipped cream for serving


  • Preheat the oven to 350°F. Spread hazelnuts in a single layer on a baking sheet. Toast for 6-8 minutes, then set aside to cool while you prepare the filling.
  • Spray a 13 x 9-inch baking dish with baking spray. Set aside. 
  • In a medium size mixing bowl using an electric mixer, beat together the cake mix, 1 egg and 1/2 cup melted butter. Press evenly onto the bottom of the baking dish. Sprinkle toasted hazelnuts and chocolate chips on top.
  • In the same mixing bowl, beat together the cream cheese and Nutella until smooth.
  • To the mixture add flour, 3 eggs, remaining 1/2 cup of melted butter and vanilla. Dissolve espresso with water then add. Mix well.
  • Lower the speed of the mixer adding powdered sugar gradually. Beat until well combined.
  • Pour evenly over hazelnuts and chocolate chips. Bake at 350°F for 50-55 minutes. Don't be tempted to over bake. Edges should be firm, gooey in the middle.
  • Rest on the counter for around 20 minutes if serving warm. Serve with a scoop of vanilla ice cream and a dusting of cocoa, if desired.


This cake can be prepared without the espresso with no other adjustments needed.