Indulge in Our Easy Chocolate Cream Cheese Tunnel Cake: A Bundt Cake Recipe Dream
Prepare to delight your taste buds with this incredible Chocolate Cream Cheese Tunnel Cake, a truly special dessert that’s both impressive to look at and wonderfully simple to make. This recipe is a close relative – a delicious cousin, if you will – to the legendary Pillsbury Bake-Off Tunnel of Fudge Cake, but with its own unique and equally enchanting twist. While the original Fudge Tunnel cake was known for its “magical” self-forming tunnel, our version takes a slightly different approach, making it even more accessible for home bakers. Here, you’ll gracefully spoon the luscious filling ingredients over the cake batter before it bakes, allowing the cake to rise around it and perfectly encapsulate a decadent chocolate cheesecake center. This method not only guarantees a perfect tunnel every time but also introduces a rich, creamy, and undeniably luxurious chocolate cheesecake experience that elevates this Bundt cake to a whole new level of dessert perfection. It’s a symphony of textures and flavors, combining a moist chocolate cake with a dreamy, melt-in-your-mouth cheesecake core, all made effortlessly with a convenient cake mix.
Crafting the Perfect Chocolate Tunnel Cake with a Modern Cake Mix (15.25 oz)
This beloved recipe for our Chocolate Cream Cheese Tunnel Cake builds upon a foundation I first shared way back in 2006. Over the years, cake mix formulations and packaging have evolved, most notably the standard box size, which has shifted from 18.25 ounces to the more common 15.25 ounces today. This change necessitated some careful adjustments to ensure the cake’s balance and texture remained flawless. Furthermore, in my earlier experiments, the original recipe called for a double quantity of the tunnel filling. While undeniably rich, I’ve since refined it to use just one package of cream cheese. This not only makes the cake more cost-effective – considering cream cheese can be quite pricey – but also creates a more harmonious balance of flavors, ensuring the chocolate cheesecake tunnel is a delightful surprise without overwhelming the entire cake. The current recipe offers the perfect amount of creamy, chocolatey indulgence running through the heart of your Bundt cake, proving that sometimes, less is indeed more, especially when it comes to exquisite dessert experiences.
Optimal Serving Temperature for Your Tunnel Cake
When it comes to enjoying your Chocolate Cream Cheese Tunnel Cake, the serving temperature truly makes a difference. I’ve experimented with both serving it straight from the refrigerator, much like a traditional cheesecake, and at a cool room temperature. While the cheesecake filling might suggest a preference for being thoroughly chilled, I’ve found that this cake truly shines and offers the best flavor and texture experience when served at a cool room temperature. Allowing the cake to come to a cooler room temperature lets the chocolate cake remain soft and moist, while the chocolate cream cheese tunnel softens just enough to become wonderfully creamy and more pronounced in flavor. The ganache also achieves an ideal, slightly yielding consistency. This subtle warmth allows all the intricate flavors of the chocolate cake and the decadent cheesecake filling to fully bloom, creating a more enjoyable and luxurious bite with every slice.
Essential Tips for a Flawless Chocolate Cream Cheese Tunnel Cake
While this Chocolate Cream Cheese Tunnel Cake recipe is designed to be straightforward and fun, a few key pointers can elevate your baking experience and ensure a spectacular result every time. Paying attention to these small details will make all the difference in achieving a beautifully baked cake with a perfectly formed, irresistible tunnel.
- **Chilling and Inverting the Cake:** After baking, it’s crucial to allow your Bundt cake to cool in the pan for about 15 minutes before inverting it. This crucial resting period allows the cake structure to set properly, preventing it from sticking or breaking. Once inverted onto a flat surface – I highly recommend using a sturdy cutting board covered with foil for easy handling – let it cool completely. While the cake can be stored chilled for best preservation, for optimal serving, allow it to come to a cool room temperature. Clearing a large, flat space in your refrigerator for initial chilling will help the cake set beautifully before you plan to serve it.
- **Preparing Your Bundt Pan:** Proper pan preparation is the secret to a Bundt cake that releases cleanly and looks beautiful. You can dust your Bundt pan with either flour or unsweetened cocoa powder after greasing it thoroughly with butter or baking spray. For chocolate cakes like this one, I particularly love using cocoa powder; it ensures no white residue mars the rich dark color of the cake and imparts a subtle extra chocolate flavor. Alternatively, a high-quality baking spray that includes flour can also work wonders for a non-stick finish.
- **Choosing Your Cake Mix:** For the most consistent and delicious results with this particular recipe, I’ve primarily tested it using Duncan Hines Perfectly Moist Devil’s Food cake mix. Its reliable quality and rich chocolate flavor complement the cream cheese tunnel beautifully. While other brands may work, results can vary. I encourage you to use Duncan Hines if available. Should I test this recipe with other popular brands in the future, I will be sure to provide updates here.
- **Softening Cream Cheese to Perfection:** The consistency of your cream cheese is vital for a smooth, lump-free cheesecake filling. It needs to be quite soft and “squishy” but not melted or greasy. To achieve this, cut the cold cream cheese into several large chunks and place them in a microwave-safe mixing bowl. Heat it at 50% power in short 20-30 second intervals, stirring in between, until it’s just softened. It’s perfectly fine if it feels slightly warm to the touch; this helps it blend seamlessly with the other ingredients, ensuring a creamy, homogenous tunnel filling.
- **Selecting Your Chocolate Chips:** For both the chocolate cheesecake filling and the decadent ganache, semisweet chocolate chips work exceptionally well. I personally recommend Costco’s Kirkland brand for their consistent quality and delicious flavor, but any good quality semisweet chocolate chips will do. While I haven’t specifically tested this recipe with regular bar chocolate instead of chips, if you prefer to use it, you can substitute an equivalent gram amount. Just ensure it’s finely chopped for even melting. The chips, however, tend to melt smoothly and easily, making them a convenient choice for both components.
- **A Simplified Tunnel Filling Option:** If you prefer a slightly less sweet tunnel or want to skip the corn syrup, there’s a simpler alternative for the cream cheese filling. You can prepare it with ½ heaping cup of semisweet chocolate chips, one 8-ounce package of softened cream cheese, 6 tablespoons of granulated sugar, and 1 ½ tablespoons of heavy cream. This variation will result in a slightly smaller, yet still wonderfully rich and creamy chocolate cheesecake tunnel, offering a delicious, streamlined approach without compromising on flavor.
- Fruit and Cream Tunnel Cake
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Full Recipe Details
Chocolate Cream Cheese Tunnel Cake
Anna
Pin Recipe
Equipment You’ll Need
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1 Bundt Pan (10-inch)
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1 Electric Mixer (Handheld or Stand Mixer)
Ingredients for a Delicious Tunnel Cake
For the Rich Chocolate Cheesecake Filling
- 1 cup semisweet chocolate chips (such as Kirkland brand; 170 grams)
- 1 8 oz package cream cheese, softened (228 grams, full-fat is recommended)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons light corn syrup (40 grams, helps with texture)
- 1 large egg, at room temperature
- 1 tablespoon heavy cream (14 grams)
For the Moist Chocolate Cake
- 1 box chocolate cake mix (15.25 oz, Duncan Hines Perfectly Moist Devil’s Food recommended)
- 1 cup cold brewed coffee (228 grams, enhances chocolate flavor)
- ½ cup vegetable oil
- 3 large eggs
- ⅓ cup chopped pecans or walnuts or broken cookies (optional, for added texture)
For the Decadent Chocolate Ganache
- ½ cup heavy cream (114 grams)
- ½ cup semisweet chocolate chips, slightly heaping (84 grams; feel free to add a bit more for a thicker ganache)
Step-by-Step Baking Instructions
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**Prepare Your Pan and Preheat Oven:** Preheat your oven to a steady 350 degrees F (175 C). Thoroughly grease a 10-inch Bundt pan with butter or a quality baking spray, then dust it evenly with either flour or unsweetened cocoa powder. For chocolate cakes, cocoa powder is preferred as it prevents a white coating on your beautiful dark cake.
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**Melt Chocolate for Filling:** Place the semisweet chocolate chips for the filling into a microwave-safe bowl. Heat them on high for 30 seconds, then stir well. Continue heating in short 15-20 second bursts, stirring after each, until the chips are completely melted and smooth. Set this aside to cool slightly while you prepare the cream cheese.
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**Soften Cream Cheese:** Cut the 8-ounce package of cream cheese into about 4 large chunks. Place these into a microwave-safe mixing bowl. Soften the cream cheese by heating it at 50% power in 30-second intervals, stirring after each, until it’s pliable and smooth but not fully melted. It should be fairly soft and squishy to the touch.
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**Prepare Cheesecake Filling:** In the bowl with the softened cream cheese, add the sugar and light corn syrup. Beat this mixture with an electric mixer until it is perfectly smooth and free of lumps. Next, beat in the room temperature egg until just combined. Finally, gently stir in the slightly cooled melted chocolate and the heavy cream until a smooth, uniform chocolate cheesecake filling is achieved. Set this decadent mixture aside.
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**Mix the Cake Batter:** In a separate large mixing bowl, combine the chocolate cake mix, cold brewed coffee, vegetable oil, and the three large eggs. Using an electric mixer, beat these ingredients on medium speed for approximately 2 minutes until the batter is well-combined and smooth. Pour about two-thirds of this prepared cake batter evenly into your greased and floured/cocoa-dusted Bundt pan.
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**Form the Tunnel:** Carefully spoon the chocolate cream cheese mixture in a distinct ring over the cake batter in the Bundt pan. Make sure to keep this filling away from the outer edges and the very center tube of the pan, leaving a buffer of cake batter. This is what creates the “tunnel” effect as the cake bakes and rises around it. If desired, sprinkle your chosen chopped nuts (pecans or walnuts) or broken cookies evenly over the cream cheese mixture for an added textural element.
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**Bake the Cake:** Place the Bundt pan into your preheated 350 degrees F (175 C) oven. Bake for approximately 38 minutes. The cake is done when the top springs back lightly when gently pressed in the center, and you may notice small cracks forming on the surface. A wooden skewer inserted into the chocolate cake portion should come out clean.
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**Cool and Invert:** After baking, allow the cake to cool in the Bundt pan for about 15 minutes on a wire rack. This is important for its structure to stabilize. Then, carefully invert the cake onto a flat cooling surface. A small cutting board covered with a piece of foil works perfectly for easy handling and transfer. Let the cake continue to cool out of the pan for another 30 minutes.
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**Prepare and Apply Ganache:** While the cake is cooling, prepare your luscious chocolate ganache. Heat the heavy cream in a small saucepan over medium heat or in the microwave until it just begins to boil and small bubbles appear around the edges. Remove from heat and immediately pour it over the semisweet chocolate chips in a heat-safe bowl. Let it stand undisturbed for 1 minute to allow the chocolate to melt, then stir gently until the ganache is completely smooth and glossy. Allow the ganache to cool for a few minutes and thicken slightly – it should be pourable but not watery. Carefully spoon this rich ganache over the cooled Bundt cake, letting it cascade beautifully down the sides and pool elegantly into the center tunnel.
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**Final Cooling and Serving:** Once the ganache is applied, you can transfer the entire cake to the refrigerator to cool completely and allow the ganache and cheesecake filling to set firmly. While it stores well chilled, for the absolute best flavor and texture, I highly recommend serving this Chocolate Cream Cheese Tunnel Cake at a cool room temperature. This allows the cake to remain wonderfully moist and the cheesecake tunnel to achieve its ideal creamy consistency, making every slice a truly indulgent experience.
Baker’s Notes