Mocha Gooey Butter Cake is the best of both worlds – coffee and dessert 🙂 Chocolate cake crust topped with a layer of decadent mocha gooey-ness, it doesn’t get much better than this!
Today is a special day around these parts – it’s our 4th blogiversary!! That’s right it has been 4(!) years since we published our first post. I still find it a little hard to believe, it really doesn’t seem like it’s been that long.
If you’ve been by the blog lately {instead of reading by email or RSS feed}, you may have noticed our brand spankin’ new logo and new layout. We’re still making a few tweaks, but are excited about the new look so far. We’ve changed our tagline to better reflect what we share here at C&C. ‘Food for family + friends’ – that’s what we spend quite a bit of time actually doing and hope to encourage you to do the same by sharing recipes and ideas that are both approachable to any home cook and impressively delicious.
Every celebration calls for cake and today we’re serving up Mocha Gooey Butter Cake. Ummm, this cake will have everyone in your crowd asking ‘what does it take to make the gooey layer on the top?’ The answer happens to be a few of my favorite ingredients – butter, cream cheese, coffee and a little hot fudge. It’s seriously delicious and worthy of your next potluck, picnic or friends + family get together.
One of my favorite tricks to making a bar dessert like this one is to line the pan with foil that slightly overhangs the edge of pan. Grease the foil and then after baking you can remove the entire thing and cut it into neat squares without scratching your pan (or actually having to wash it!). I love using a bench scraper tool to do the cutting, it cuts cleanly and efficiently. So pass the plates and forks, it’s time to celebrate!
Join us!
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- Crust Layer:
- 1 EGG
- ½ cup BUTTER, melted and cooled slightly
- 1 pkg. (2 layer size) CHOCOLATE or DEVIL'S FOOD CAKE MIX
- Gooey Layer:
- 1 8 oz. pkg. CREAM CHEESE,
- 2 EGGS
- 1 16 oz. pkg. POWDERED SUGAR
- ½ cup BUTTER, melted and cooled
- ¼ cup HOT FUDGE ICE CREAM TOPPING
- 2 Tablespoons VERY STRONG COFFEE or ESPRESSO
- 2 teaspoons VANILLA EXTRACT
- Preheat oven to 350 degrees.
- Line a 9x13 pan with foil and lightly grease with cooking spray.
- To make the crust layer: Mix together 1 egg, ½ melted butter and cake mix. Press in an even layer into prepared pan. Bake for 15 minutes.
- To make the gooey layer: Beat cream cheese until smooth. Add eggs, one at a time and beat until completely combined.
- Add powdered sugar, about 1 cup at a time, mixing on low until well combined.
- Pour in ½ cup melted butter, hot fudge, coffee and vanilla extract. Mix to combine and pour evenly over baked crust.
- Return to the oven for 35 minutes (rotating the pan half way to ensure even cooking). The center won't be completely set, cool completely on a wire rack before cutting into bars.
More fabulous desserts that feed a crowd…
This post is being shared at Weekend Potluck
Mocha and cake? Count me in, for a whole pan 🙂
Beth @ The First Year recently posted..Lemon Pull Apart Sweet Rolls
I wish I could have shared!!
Oh my goodness! I love pumpkin gooey butter cake. The mocha version sounds just as amazing, maybe even better? I can’t wait to try! Happy 4th Blogiversary! It is my first time here. Everything looks beautiful!
Lokness @ The Missing Lokness recently posted..The California Woods (Honey and Mint Gin Cocktail)
Thank you, Lokness! As much as I love pumpkin, the mocha version may be better 😉
Congratulations on your bloggy birthday! I did notice the new layout and header…I love it!!!! I also love that you added coffee to the gooey cake. Yum!!!
Jocelyn @BruCrew Life recently posted..Blackberry Lime Cheesecake Danish
Thanks, Jocelyn!! 🙂
Love the new logo and layout!! Looks great! This cake looks even greater!!! 🙂 🙂
Ashley @ Wishes & Dishes recently posted..Cinco de Mayo Recipes 2014
Thanks Ashley!
This looks like the perfect dessert to make this week for my parents visit… Insomnia led me to you… so happy.. 🙂
Happy Blog Birthday!!! That is so exciting! Way to celebrate with your beautiful new blog, I just love it!! I’m in love with this gooey cake too!
Tanya Schroeder recently posted..Buttermilk Ranch Mac and Cheese
Thanks Tanya!!
I can’t wait to make this! Quick question, though. For the hot fudge topping, it’s 1/4 of what? A jar, cup, tablespoon? Thanks!
It’s 1/4 cup of hot fudge. Sorry for the typo! I hope you enjoy it!! 🙂
Just stumbled across this blog- so cute!! And I LOVE mocha anything so I will be making this soon! Wish I had a piece right now!
Thanks, Kelly!