Chocolate Gooey Butter Cake

inbloombakery.com

Ann Eckhart

subheading: For the Gooey Chocolate Layer:

8 oz (226 g) cream cheese, at room temperature

1 egg, at room temperature

1 egg yolk, at room temperature

2 ½ cups (325 g) powdered sugar

½ cup (40 g) cocoa powder

subheading: For the Chocolate Cake:

1 cup (125 g) all-purpose flour, spooned and leveled

6 tablespoon (30 g) Dutch process cocoa powder

¾ teaspoon baking powder

⅛ teaspoon baking soda

¼ teaspoon salt

1 cup (200 g) granulated white sugar

6 tablespoon (84 g) unsalted butter, softened

1 egg, at room temperature

1 egg yolk, at room temperature

½ teaspoon vanilla

⅔ cup (160 ml) buttermilk, at room temperature

¼ cup (60 ml) hot coffee

subheading: For the Chocolate Ganache:

3 oz (85 g) semi-sweet chocolate, chopped

½ cup (120 ml) heavy cream

Directions at inbloombakery.com

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