Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 3rd 2018 edition. By: Blaise Doubman
A Chocoholics Dream Come True!
I have made a confession here before and today I am making it again. I am a chocoholic! There is not a day that goes by that I do not eat something chocolate. It could be a piece of candy, a piece of cake, a brownie, a handful of chocolate chips or my latest favorites, these chocolate chip butter cake squares! Gooey butter cakes, or butter cream cakes as they are sometimes called among other things, actually originated years and years ago. The original recipe started off with a fermented dough, believe it or not, but has progressed throughout the years for added convenience and flavor. The most popular method of making this delicious dessert is with a cake mix. Paula Deen started the cake mix method of this dessert and its popularity has risen rapidly over the years. I love the original recipe but wanted to turn things up a notch.
Like I said before, I am a chocoholic, so I wanted to create a chocolate version of the original gooey butter cake recipe. Sure I would have to use a chocolate cake mix, that is a given, but I wanted to go beyond just that particular chocolate flavor. I added chocolate fudge to the base, which did not work out. I added chocolate syrup in with the cream cheese mixture and that did not work out too well either. Then I tried sprinkling on some chocolate chips to the base of the dessert, before adding on the topping and guess what? It was wonderful! The chocolate chips melt slightly and create a layer of chocolate in between the chocolate base and the chocolate topping, it was perfect! I highly recommend you give this recipe a try! Enjoy!
Chocolate Chip Gooey Butter Cake
This recipe can be made ahead and stored, covered, in the refrigerator overnight. When serving these you can sprinkle with confectioners’ sugar, drizzle with additional chocolate or serve as is. These are best served chilled but can be kept at room temperature for several hours. Use a sharp knife when cutting these for serving.
2 sticks (8 oz) unsalted butter, melted and divided
1 box chocolate cake mix
3 large eggs
8 oz cream cheese, softened
4 tablespoon unsweetened cocoa powder
3 ½ cups confectioners’ sugar
2 teaspoon pure vanilla extract
1 ½ cups semi-sweet chocolate chips
Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour.
In a large bowl beat together the chocolate cake mix, 1 large egg and 1 stick of the unsalted melted butter. Pour this mixture into the prepared pan and smooth out smooth and even. Sprinkle the crust with the semi-sweet chocolate chips.
In another large bowl beat together the softened cream cheese with the remaining 2 large eggs. Add in the unsweetened cocoa powder and beat until combined. Add in the confectioners’ sugar and pure vanilla extract, beating everything together well. Add in the remaining 1 cup unsalted melted butter and mix everything together until combined.
Pour this mixture over the crust in the prepared pan and smooth out the top.
Place into preheated oven and bake for 45 minutes. Remove and allow to cool before cutting.
Ask and Answer: I have received a lot of emails from people wondering how they could be a part of my “recipe testing” group for my upcoming second cookbook. Unfortunately, the deadline for this particular request has passed. However, if you still would like to become a recipe tester for my other upcoming projects please send me an email. Thank you!
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