Fudgy Cream Cheese Tunnel Cake
1 1/4 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 tablespoons heavy cream
1 (18.25 ounce) package chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
2/3 cup chopped pecans
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease and lightly flour a 10-inch tube
or Bundt pan, tapping out excess.
In a small saucepan over medium heat, melt 1 1/4 cups chocolate
In a bowl, beat together the cream cheese, sugar, 3 tablespoons
heavy cream, and melted chocolate until smooth.
In a separate bowl, beat together the cake mix, coffee, oil, and
eggs until just mixed. Pour into the prepared pan. Sprinkle with
nuts. Mound the cream cheese mixture around the pan, but do not
spread to the edges.
Bake in the preheated oven for 55-65 minutes, until a toothpick
inserted in the center comes out clean. Cool 1 hour in the pan
To prepare the glaze, heat 1/2 cup heavy cream in small saucepan
over medium heat until the edges are bubbly. Mix in 1/2 cup
chocolate chips, and stir until melted and smooth. Simmer one
minute, until slightly thickened. Pour glaze over the cake, letting
it to flow down the sides. Cool completely, allowing the glaze to
set. Store in the refrigerator.