- Dollop the peanut butter-cream cheese mixture over the chocolate cake batter in the pan. Use a butter knife or skewer to gently swirl the two mixtures together, creating a marbled effect. Be careful not to overmix—the goal is to create visible ribbons of filling.
- Sprinkle the semi-sweet chocolate chips evenly across the top of the swirled batter.
- Bake in the preheated oven for 40–45 minutes, or until the cake is mostly set but still has a slightly gooey center—this is what gives it the signature “earthquake” texture. The edges should look firm and slightly pulled away from the pan, while the center may jiggle slightly but will firm up as it cools.
- Allow the cake to cool in the pan for at least 30 minutes before slicing. This helps the filling firm up and makes serving easier.
- Serve warm or at room temperature. For an extra indulgent touch, top with a scoop of vanilla ice cream or a drizzle of warm chocolate syrup.
Storage Tips
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds to revive the gooey texture.
