Chocolate Earthquake Cake

slice of earthquake cake on a spatula over top of the cake in the pan

Chocolate Earthquake Cake is a rich, decadent chocolate cake filled with chocolate pudding and chocolate milk with swirls of chocolate cream cheese filling in it and with chocolate chips sprinkled on top.

Prep Time20

Cook Time45

Total Time1 5

Servings: slices

Author: Miranda Couse

Ingredients

Cake

15.25 ounce box chocolate cake mix do not follow the directions on the box
3.95 ounce box instant chocolate pudding mix 4 ounce boxes will work as well
1/2 cup vegetable oil
1 1/4 cups chocolate milk whole milk works too
4 large eggs

Filling

4 ounces cream cheese room temperature
1/4 cup butter room temperature
8 ounces milk chocolate or semi-sweet baking chocolate melted
2 tablespoons unsweetened cocoa powder
1 3/4 cups powdered sugar
1 tablespoon whole milk
2 tablespoons milk chocolate or semi-sweet chocolate chips

Instructions

Cake

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan with nonstick baking spray.
In a large bowl, add in the 15.25 ounce box chocolate cake mixand 3.95 ounce box instant chocolate pudding mix. Stir to combine.
Add in the 1/2 cup vegetable oil, 1 1/4 cups chocolate milk, and 4 large eggs. Whisk until the eggs are completely incorporated.
Pour the batter into the prepared pan.

Filling

In a large mixing bowl, add in the 4 ounces cream cheese and 1/4 cup butter. Beat with a hand mixer on medium until smooth and creamy.
Chop the 8 ounces milk chocolate or semi-sweet baking chocolate into small pieces and place in a microwave-safe bowl. Microwave in 15 to 20-second intervals and stir after each interval until the chocolate is melted.
Add in the melted chocolate to the cream cheese and butter and beat until combined.
Add in the 2 tablespoons unsweetened cocoa powder, 1 3/4 cups powdered sugar, and 1 tablespoon whole milk. Beat until everything is incorporated and the filling is smooth and creamy.
Add spoonfuls of the filling to the top of the cake batter. Be sure to add some filling close to the edges.
Sprinkle the 2 tablespoons milk chocolate or semi-sweet chocolate chips on top of the filling and cake batter.
Using a skewer or butter knife, swirl everything together.
Place in the oven and bake for about 45 minutes or until the cake is done.
Let cool completely before cutting and serving.
Cover and store in the fridge.

Notes

If you want to try my doctored chocolate cake mix recipe instead, that will make a delicious alternative.

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition