Mocha Molten Lava Gooey Butter Cake
Servings 12
Calories 682kcal
Ingredients
- 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
Instructions
- 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 13x9-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 when gently shaken.
- 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.
Notes
This cake can be prepared without the espresso with no other adjustments needed.
Nutrition
Serving: 1serving | Calories: 682kcal | Carbohydrates: 75g | Protein: 7g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 557mg | Potassium: 78mg | Fiber: 1g | Sugar: 55g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg