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Chocolate Gooey Butter Cake

From

October/November 2008

Taking inspiration from rich yeasted doughs like brioche and Danish for our recipe for Chocolate St. Louis Gooey Butter Cake, we doubled the amount of eggs. 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, custardlike consistency for the topping, we beat in some cream cheese with the butter and sugar. Chocolate pudding mix also added flavor and produced a creamy, gooey-yet-sliceable texture.

Serves 9

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.

Ingredients

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