Chocolate Gooey Butter Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Ingredients:
all st. louis natives have a favorite version of gooey butter cake. we wanted to re-create the style that resembled old-fashioned coffee cake, with a rich yeast dough and custardy topping—the combination of tender yeast cake and silky custard literally melt in your mouth. here’s what we discovered |
test kitchen discoveries |
taking inspiration from rich yeasted doughs like brioche and danish, we doubled the amount of eggs. |
to pack in even more chocolate flavor, we swap three tablespoons of flour with an equal amount of dutch-processed cocoa powder. |
using milk in the dough instead of water gave the cake even more substance, while doubling the sugar lent more than the obvious sweetness—it helped tenderize the cake. |
to get the right velvety, custard-like consistency for the topping, we beat in some cream cheese with the butter and sugar. chocolate pudding mix also adds flavor and produces a creamy, gooey-yet-sliceable texture. |
Directions:
1. Remove the cake from the oven when the perimeter is golden brown and the center is still slightly loose; the topping will continue to set as the cake cools.
2. Dough
3. 1/4 cup whole milk , heated to 100 degrees
4. 1 1/2 teaspoons instant or rapid-rise yeast
5. 1/4 cup granulated sugar
6. 2 large eggs , room temperature
7. 1/2 teaspoon vanilla extract
8. 1/2 teaspoon salt
9. 1 cup plus 5 tablespoons all-purpose flour
10. 3 tablespoons Dutch-processed cocoa
11. 6 tablespoons unsalted butter , cut into 6 pieces and softened
12. Topping
13. 1/2 cup granulated sugar
14. 4 tablespoons unsalted butter , softened
15. 2 ounces cream cheese , softened
16. 2 tablespoons light corn syrup
17. 1 large egg , room temperature
18. 1 teaspoon vanilla extract
19. 1/3 cup all-purpose flour
20. 3 tablespoons instant chocolate pudding mix
21. 2 tablespoons confectioners' sugar
22. 1. For the dough: Adjust oven rack to lower-middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Line 8-inch square baking pan with foil sling. Grease foil and medium bowl.
23. 2. In bowl of standing mixer fitted with paddle attachment, mix milk and yeast on low speed until yeast dissolves. Add sugar, eggs, vanilla, salt, flour, cocoa, and mix until combined, about 30 seconds. Increase speed to medium-low and add butter, one piece at a time, until incorporated, then continue mixing for 5 minutes. Transfer batter to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes. Spread batter in prepared pan. Heat oven to 350 degrees.
24. 3. For the topping: In bowl of standing mixer fitted with paddle attachment, beat granulated sugar, butter, and cream cheese on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and add corn syrup, egg, and vanilla until combined. Add flour and pudding mix and mix until just incorporated. Portion dollops of topping evenly over batter, then spread into even layer.
25. 4. Once oven is fully heated, bake until exterior is golden and center of topping is just beginning to color (center should jiggle slightly when pan is shaken), about 25 minutes. Cool in pan at least 3 hours. Use foil overhang to lift cake from pan. Dust cake with confectioners’ sugar. Serve. (Cake can be refrigerated for 2 days.)
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