Cheese and Chocolate Tunnel Cake
My husband and I love hosting friends and family for dinner. Whether it's a formal sit-down meal or just catching up on our favorite TV programs together, this recipe is always a hit. There's nothing better than putting this cake down on the table and hearing the reaction!
My husband and I love hosting friends and family for dinner. Whether it's a formal sit-down meal or just catching up on our favorite TV programs together, this recipe is always a hit. There's nothing better than putting this cake down on the table and hearing the reaction!
- Carbohydrate 456.269916953367 g
- Cholesterol 1054.21035673475 mg
- Fat 305.069141276923 g
- Fiber 7.88124365970946 g
- Protein 63.7533499583709 g
- Saturated Fat 152.305970685484 g
- Serving Size 1 1 Recipe (1270g)
- Sodium 33334.7153571593 mg
- Sugar 448.388673293657 g
- Trans Fat 32.1320062306239 g
- Calories 4736 calories
Step-by-step
- Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting butter for oil; reserve 1 cup of batter.
- Pour remaining batter into a 12 cup greased and floured fluted tube pan.
- Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended; blend in eggs, one at a time.
- Pour over batter in the pan; spoon reserved batter over cream cheese mixture and bake 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack.
- Combine melted butter, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted.
- Pour over cooled cake.
Adjusting Yields Across Pan Sizes
Halving this formula requires shifting from a 12-cup fluted tube pan to a standard 9-inch loaf pan to maintain the proper depth for the cream cheese layer. Filling a large tube pan with half the batter leaves too much empty surface area, causing the cake to overbake and dry out within 35 minutes. Double batches necessitate two distinct pans rather than a larger vessel because dense batters restrict uniform heat penetration in wider molds.Managing Density and Temperature
Mixing the cream cheese at medium speed incorporates just enough air to keep the filling from collapsing into a heavy paste during baking. Cream cheese must reach room temperature before blending to prevent graininess and ensure the eggs emulsify smoothly without curdling. Extracting the cake at 65 minutes or when a wooden pick inserted near the center emerges clean prevents the chocolate and dairy core from breaking down.Glazing and Dietary Modifications
Adding corn syrup to the warm chocolate and butter mixture stabilizes the glossy finish, preventing the coating from cracking when sliced. Substitute a gluten-free commercial chocolate cake mix directly into the batter without altering the liquid ratios if dietary restrictions require it. Dairy-free cream cheese alternatives yield acceptable results, though baking times may extend by 10 minutes due to higher moisture content in plant-based fats.
