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Chocolate Tunnel Cake

By Sarah Chana

Added May 16, 2007 | Recipe #228382

Categories: Cakes Dessert Chocolate

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Total Time:

Prep Time:

Cook Time:

1 hrs 35 mins

25 mins

1 hrs 10 mins

Sarah Chana's Note:

from A Treasury of Jewish Holiday Baking by Marcy Goldman. Looks good to me. I'm submitting it so I remember to make it some time. Let me know what you think. The idea here is that a luscious "tunnel" of cream cheese and chocolate chips is surrounded by a yummy chocolate cake. The original version of this recipe was a Pillsbury Bake-off winner. To make it dairy free, use soymilk and soy cream cheese. This cake freezes well if wrapped well, and keeps for several days, covered, at room temperature.

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Ingredients:

Yield:

Bundt c ...

Units: US | Metric

CAKE

1 cup sugar
1 cup brown sugar
1 cup oil
2 eggs, lightly beaten
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cocoa powder, sifted (I never sift)
3 cups flour
1 cup buttermilk
1 cup warm brewed coffee

TUNNEL FILLING

1/4 cup sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup miniature chocolate chip

GLAZE (OPTIONAL)

1 cup powdered sugar
3 unsweetened chocolate squares, melted and cooled
2 tablespoons unsalted butter
hot water, to thin if needed

Directions:

1

Preheat oven to 350F Generously grease/spray a 10" Bundt or tube pan.
2

TO MAKE THE CAKE: In a large mixing bowl, combine the sugars, oil and eggs and beat for 1 minute until smooth. Add the remaining cake ingredients and beat on medium for 2 to 3 minutes. Set aside.
3

TO MAKE THE FILLING, in another bowl, cream the sugar with the cream cheese, then add everything else and blend till smooth.
4

TO ASSEMBLE: Ladle half the batter into the pan. Spoon filling evenly over this layer. Cover with remaining batter.
5

Bake for 70 minutes, or until the top springs back when touched.
6

Let cake cool for at least 30 minutes before removing it from the pan. If it sticks, place it on a warm burner to loosen it up and help release it. The cake firms up as it cools.
7

TO MAKE THE GLAZE: In a bowl comine all the ingredients to form a pourable glaze, thinning with water if needed. Pour over the cooled cake.