Prep 15 mins
Cook 1 hr 10 mins
This makes one of those luscious "tunnel" cakes.
Make and share this Chocolate Cream Cheese Cake recipe from Food.com.
- 2 cups sugar
- 1 cup oil
- 2 large eggs, beaten lightly
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 2 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup cocoa, measured then sifted
- 3 cups flour
- 1 cup sour milk or 1 cup buttermilk
- 1 cup warm, brewed coffee
- 1⁄4 cup sugar
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 1 egg
- 1 cup miniature semisweet chocolate chips
- 1 cup confectioners' sugar
- 3 unsweetened chocolate squares, melted and cooled
- 2 tablespoons unsalted butter
- hot water (to thin if needed)
- Preheat oven to 350 F.
- Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
- Combine sugar, oil and eggs.
- Beat for one minute until smooth.
- Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
- Set batter aside.
- For filling, cream sugar with cream cheese.
- Add vanilla, egg and chocolate chips.
- Blend until smooth.
- Ladle half of batter into pan.
- Spoon filling evenly over this layer.
- Cover with remaining batter.
- Bake for 70 minutes or until cake tests done.
- Top should spring back when touched.
- Let cake cool at least 30 minutes before removing from pan.
- If cake sticks, place on a warm burner to loosen up and help release cake.
- Cake will firm up as it comes to room temperature.
- For glaze, combine all ingredients to form a pourable liquid.
- Thin with hot water if necessary.
- Pour over cooled cake.
- This cake freezes well and keeps for several days covered at room temperature.
This cake had amazing taste. The only problem I had was it didn't come out of the bundt pan very well. It is a good dense chocolate cake. Very easy to make. I alternated the wet and dry ingredients.
This was the first time I made a tunnel cake where you could actually see the filling in the middle - every other time I tried to make one, the filling would just disappear into the batter. This tasted very good. I had some trouble with the baking - after the recommended time, I tested it and a lot of liquid batter came out on the toothpick, so I left it in for another 10 minutes. Then I tested again, and again it had batter on it, yet the sides of the cake were already drying out. So while the middle parts of the cake ended up okay eventually, the edges were close to burnt. The cheese filling was yummy. I sprayed the bundt pan really really well with cooking spray and the cake came out beautifully without a problem. The glaze ingredients don't specify whether the chocolate squares are the 1 oz or 1/2 oz ones, so I used the 1 oz squares. As soon as I put in just half of the confectioners sugar, it got all stiff like a dough that couldn't be stirred and only kneaded. Obviously it wasn't pourable that way, so I added a tablespoon of oil to thin it because I had no more margarine. Then I added the rest of the sugar and used milk to thin it instead of water, and it came out fantastic - the kids wanted to just eat it instead of letting me pour it on the cake! But it poured beautifully and set up nice and gooey and tasted delicious.
The flavor was good, but it was a bit dry around the edges. The filling was so thin that it just blended in with the rest of the cake. Followed the recipe except used regular chocolate chips instead of minis. Were they supposed to be melted?!? The recipe didn't say.