I recently read about earthquake cake and was really excited when I realized I had all of the ingredients in my kitchen to bake it my way. So, off to the kitchen I went.
While I did not follow the recipe, I do feel I maintained the essence of the cake. I layered the pan with pecans and coconuts. When it came to the cake, box cake was out, but I still wanted to keep it simple so I went with Hershey’s “Perfectly Chocolate” Chocolate Cake and then made it my own using almond-coconut flour and melted coconut oil in place of vegetable oil to up the coconut flavor a bit more. I also reduced the water to keep the batter a bit thicker as I was afraid the topping would sink too much otherwise.
The only other big change I made was to use far less powdered sugar in the cream cheese topping. As I was adding the pound of powdered sugar called for in the original recipe, I found it was getting way too sweet and thick so I stopped adding powdered sugar at about 2 cups.
So how did it turn out? Honestly, I have mixed feelings about this cake. I received several complements on the cake, but I felt the depth of the chocolate in the cake overwhelmed the pecan and coconut crust layer a bit. I mean really look at all those delicious pecans; as much as I love chocolate I wanted to be able to taste the pecans a bit more. I think a German chocolate cake would have better balanced the pecans and coconut, allowing all parts of the cake to shine.
With that said, I do think the turned out quite well. I can see myself making variations of this cake. I am already planning a chocolate, raspberry, almond version.
~ Makes One 9×13-inch cake ~
- 1 cup pecans
- 1 cup coconut
- 7 oz (1 cup) granulated sugar
- 7.4 oz (1 3/4 cup) almond-coconut flour
- 1/4 cup ground flaxseed
- 3/4 cup cocoa powder
- 1 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk ( I used Silk PureAlmond)
- 1/2 cup melted coconut oil
- 1 tablespoon vanilla extract
- 1/2 cup boiling water
- 1 (8 oz) package cream cheese, softened
- 1 stick butter, melted
- 8 oz (~ 2 cup) powdered sugar
- 1/2 cup chocolate chips
Heat oven to 350°F. Grease a 9X13-inch cake pan. Spread pecans and coconut across the bottom of the cake pan.
Stir together the granulated sugar, almond-coconut flour, ground flaxseed, cocoa powder, baking soda, baking powder, and salt in a large bowl. Add eggs, milk, coconut oil, and vanilla extract and beat for 2 minutes. Stir in boiling water. Pour batter over the pecans and coconut.
Beat together the melted butter, softened cream cheese, and powdered sugar. Pour cream cheese over the chocolate cake. Sprinkle with chocolate chips Bake cake for 50-50 minutes. Cake will crack down the middle like an earthquake.