Ingredients:
- 1 box (15.25 ounces) chocolate cake mix
- 3 large eggs, one egg for bottom cake layer, then two eggs for filling layer, room temperature
- 1 cup (2 sticks / 227 g) unsalted butter, melted, divided
- 1 package (8 ounces) cream cheese, softened
- ¼ cup (31 g) unsweetened cocoa powder
- 16 ounces confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F. Grease a 9×3-inch round cake pan; then, line the pan with parchment paper. (You could also use GOOP*, a homemade pan release.)
- In a large bowl, combine the cake mix, 1 egg (reserving the other 2 eggs for later), and 1 stick of melted butter. Stir until well blended.
- Pour the mixture into the prepared pan, gently patting it down, and set aside.
- In the bowl of a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
- Reducing the mixer to low speed, add the confectioners’ sugar. Slowly add the remaining stick of melted butter. Add vanilla and continue to beat the mixture until smooth.
- Pour the filling into the pan, over the cake mixture. Bake for 40-50 minutes, being careful not to overbake the cake. The center should still be a little gooey when finished baking.
- Let the cake partially cool on a wire rack before cutting and serving.