Earthquake Cake

Ingredients

• 115 grams bittersweet chocolate, chopped
• 2 1/4 cups flour
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup hot coffee
• 1 cup Rivwiyon
• 280 grams butter at room temperature
• 2 1/4 cups sugar
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup coconut
• 1 cup chopped pecans
• 1 cup chocolate chips
• 100 grams butter
• 1 package cream cheese
• 300 grams powdered sugar

Preparation

Preheat the oven to 170°C (338°F).

Prepare the chocolate cake batter:
Melt the chocolate over a pot of boiling water and let it cool to room temperature.

In a separate bowl, mix the flour, cocoa, baking powder, baking soda and salt.

In another bowl, mix the coffee or water with the Rivwiyon.

Cream 280 grams of butter until smooth and creamy.

Add the sugar and continue creaming until the mixture is fluffy and airy.

Add the eggs one at a time, continuing to cream after each addition.

Add the melted chocolate and mix until the batter is uniform.

Add the coffee/Rivwiyon mixture and the flour mixture in three batches, mixing well after each addition. Mix only until the batter is uniform, not too much.

Grease a baking pan.
Sprinkle the coconut, chocolate chips and pecans into the pan.

Pour the chocolate cake batter over them.

Melt the butter with the cheese over low heat.

Add the powdered sugar to the pot, mix well and pour into the pan over the chocolate cake batter.

Swirl the chocolate batter and the cheese mixture together to create a black-and-white marbled mixture.

Bake at 170°C for about 45 minutes, until a hard, cracked crust forms.