Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Make sure to grease and flour a Bundt pan or a large tube pan thoroughly—this helps ensure your cake comes out beautifully.
- For the filling, in a small bowl, combine the softened cream cheese, 1/4 cup sugar, egg, and vanilla extract. Beat until smooth and set it aside.
- For the cake batter, in a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and salt.
- Add the eggs, buttermilk, and vegetable oil to the dry ingredients. Mix until well combined.
- Carefully stir in the boiling water into the batter. It will be thin—this is normal!
- Pour half of the cake batter into the prepared pan. Gently spoon the cream cheese filling over the batter, trying to keep it centered and away from the sides.
- Pour the remaining batter over the cream cheese filling, covering it completely.
- Bake in the preheated oven for 45–55 minutes or until a toothpick inserted into the cake portion comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- To make the ganache, microwave the heavy cream and chocolate chips in 30-second intervals, stirring until smooth. Pour this luscious mixture over the cooled cake and watch it drape beautifully.
Best Ways to Enjoy It
When it comes to serving your Chocolate Cream Cheese Tunnel Cake, you can keep it simple or dress it up! For a classic touch, dust the cake with powdered sugar or serve generous slices with a scoop of vanilla ice cream. You might consider pairing it with fresh berries for a refreshing contrast that balances the richness of the chocolate. It’s also delightful alongside a cup of coffee or a glass of cold milk.
How to Store & Freeze
To keep your leftover Chocolate Cream Cheese Tunnel Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it longer, wrapping individual slices in plastic wrap and placing them in the freezer is a great option. Properly frozen, the cake can last for about 2–3 months. When you want a slice, simply thaw it in the refrigerator overnight.
Helpful Cooking Tips
- Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to achieve a smoother filling.
- Don’t Skip the Greasing: A well-greased and floured pan will prevent any sticky surprises when you flip the cake out.
- Cooling Time Is Key: Letting the cake cool in the pan helps maintain its shape and prevents it from breaking apart.
Creative Twists
If you’re feeling adventurous, why not switch up the flavors? You could add a hint of espresso to amplify the chocolate’s richness, or incorporate peppermint extract for a refreshing minty twist. For a festive touch, sprinkle crushed peppermint candies on top of the ganache or use white chocolate chips in the filling!
Common Questions
How long does it take to prepare the cake?
Preparation takes about 20 minutes, while baking requires 45-55 minutes. So, overall, you can expect about 1 hour and 15 minutes to enjoy this delicious dessert.
Can I substitute the cream cheese?
While cream cheese adds a specific flavor and creaminess, you can use mascarpone or ricotta if you are looking for a lighter alternative, keeping in mind that the flavor profile will shift slightly.
Is it safe to freeze this cake?
Yes! Properly wrapped slices can be frozen for 2–3 months. Just ensure they are well protected to avoid freezer burn.
Embrace the joy of baking and treat yourself (and your loved ones) to this Chocolate Cream Cheese Tunnel Cake—it’s a celebration on a plate!
