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There’s something special about cutting into a Bundt cake and finding a surprise in the middle. Tunnel of Fudge Cake has that classic look on the outside, but once you slice into it, there’s a rich chocolate cheesecake layer waiting inside. Yup, chocolate and cheesecake in one gorgeous package. What could be better?
The cake itself is rich and chocolatey, with coffee added to bring out the flavor. In the center is a creamy chocolate filling that stays soft and fudgy as the cake bakes. Keeping the filling away from the sides and center hole of the Bundt pan helps create that tunnel effect when you slice into the finished cake.
Once the cake has cooled, it gets a simple chocolate ganache poured over the top. The ganache adds another layer of chocolate without making the cake overly complicated. Letting it set until fully cooled gives you a nice finish before slicing.
This is a great cake to make when you want something that feels a little more special than an everyday dessert, but don’t have the time to go fully from scratch. Try it out for a birthday, holiday, or a dinner with friends and family. We know you’ll love it!
Tunnel of Fudge Cake
Cheesecake Filling
- 1 cup semisweet chocolate chips
- 1 (8 oz) package cream cheese, room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons corn syrup
- 1 egg
- 1 tablespoon heavy cream
Cake
- 1 (15.25 oz) chocolate cake mix
- 1 cup coffee, room temperature
- 1/2 cup canola oil
- 3 eggs
Ganache
- 2/3 cup heavy cream
- 2/3 cup semisweet chocolate chips
Preparation
- Preheat oven to 350 degrees F and grease and flour a 10-inch bundt pan, then set aside.
- In a medium-size bowl, beat cream cheese until smooth, then mix in sugat, corn syrup, and egg.
- In a microwave safe bowl, heat chocolate chips in 30 second intervals, stirring between, until fully melted. Allow chocolate to cool for 3 minutes, the mix into the cream cheese mixture. Set aside.
- In a large bowl, mix together cake mix, coffee, oil, and egg just until well combined. Pour batter into the prepared bundt pan. Spoon cream cheese mixture onto the batter in a ring in the center (away from the sides and middle of pan).
- Bake for 35-40 minutes or until an inserted toothpick comes out clean.
- Allow cake to cool for 10-15 minutes, then invert onto a serving plate to finish cooling.
- Once cake has cooled, prepare the ganache: Heat the cream in a microwave-safe bowl until it just starts to bubble. Add chocolate chips to the bowl and let stand for 1-2 minutes to soften. Stir until smooth. Drizzle over inverted cake.
- Allow ganache to set for at least 30 minutes before serving.
Recipe adapted from Cookiemadness.net/