A dense tunnel of chocolaty cream cheese winds through this cake, which is so decadent, yet surprisingly easy.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch tube or Bundt pan, tapping out excess.

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  • In a small saucepan over medium heat, melt 1 1/4 cups chocolate chips.

  • 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 before inverting.

  • 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.

Nutrition Facts

631.7 calories; 8.9 g protein; 61.8 g carbohydrates; 106.2 mg cholesterol; 491.6 mg sodium. Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2006
To avoid the "hole in the center" when the cream cheese tunnel doesn't hold up to slicing add an egg and 1/2 cup of flour and 1/2 tsp. baking powder to the cream cheese mixture. Yummy cake! Read More
(34)

Most helpful critical review

Rating: 3 stars
05/24/2003
This cake is very unique and rich. I did like it but I probably won't make it again. Everyone who tried it liked it but I prefer really moist chocolate cakes. The cream cheese part is moist but not the actual cake. Maybe it is the type of mix I use I'm not too sure but overall it is very unique and chocolatey. It tastes really good with milk and really looks beautiful with the icing. Read More
(2)
77 Ratings
  • 5 star values: 49
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
04/29/2006
To avoid the "hole in the center" when the cream cheese tunnel doesn't hold up to slicing add an egg and 1/2 cup of flour and 1/2 tsp. baking powder to the cream cheese mixture. Yummy cake! Read More
(34)
Rating: 4 stars
04/29/2006
To avoid the "hole in the center" when the cream cheese tunnel doesn't hold up to slicing add an egg and 1/2 cup of flour and 1/2 tsp. baking powder to the cream cheese mixture. Yummy cake! Read More
(34)
Rating: 5 stars
11/11/2003
This was delicious. I actually made two cakes: one as listed here and the second I used white chocolate chips. Everyone preferred the white chocolate center. Also on the second cake I sprinkled the pecans on top instead of in it (in case someone doesn't like nuts) increased the cream used in the cream cheese mixture by 2 tablespoons and made a white chocolate glaze to compliment the chocolate glaze. Yummy! Read More
(16)
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Rating: 5 stars
12/11/2003
My coworkers and my husband loved this! I'm not usually a chocolate lover but it tastes like a chocolate cake with cheesecake in the middle. Yum! I did add an egg to the cream cheese mixture before baking and it turned out perfectly. I will definitely make this again! Read More
(15)
Rating: 5 stars
10/22/2004
This cake was fabulous! We poured a raspberry coulis over each piece before serving. Delicious! I made this cake in a bundt pan and it seemed like there was almost too much filling. Next time I may cut the filling in half. ---- Just made this for the second time and used white chocolate chips for the filling and only 1 1/2 packages of cream cheese. Worked great. The whole cake dissapeared very quickly. I suggest to serve this cake cold. OH I also omited the nuts. Read More
(10)
Rating: 5 stars
11/11/2003
This cake is to die for! I didn't make the glaze; instead I melted some semisweet milk and white chocolate chips (separately) and drizzled them alternatively over the cake. I then put shavings of white and milk chocolate on top. What a presentation! Read More
(8)
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Rating: 5 stars
07/23/2003
I think this cake was wonderful!! I will make this cake for the hoilday season. for a helpful tip add one egg to the cream cheese mix it will mak it stay very well put togther!! Read More
(6)
Rating: 5 stars
03/26/2003
YUMmy!!! This cake is so good. I served it at a cinco de Mayo party we had lastnight and everyone loved it. I did not serve it cold but would recomend doing so It's even better today cold I can't get enough of this delicous scrumptious cake and so easy to make. I made it without nuts and substituted the coffee for choclate milk and put melted whhite choclate and dark cholclate chips beautiful and tasty!!! Read More
(6)
Rating: 5 stars
05/18/2009
This was a great cake for my husbands Birthday I used a dark chocolate cake mix....I added an egg to the cream cheese mixture.....For the ganache I added 1 tablespoon of corn syryp and 2 tablespoons of butter so it became nice and shiney! I will use this cake recipe over and over and next time I think I will make a cherry cream cheese filling. I figure this recipe can be changed in many ways with different fillings and different flavors cake mixes. Read More
(4)
Rating: 5 stars
08/25/2010
I brought this for a co-workers birthday today and everyone is raving about. I personally think the cake part is dry so will try cooking for a little less time next time. Read More
(4)
Rating: 3 stars
05/24/2003
This cake is very unique and rich. I did like it but I probably won't make it again. Everyone who tried it liked it but I prefer really moist chocolate cakes. The cream cheese part is moist but not the actual cake. Maybe it is the type of mix I use I'm not too sure but overall it is very unique and chocolatey. It tastes really good with milk and really looks beautiful with the icing. Read More
(2)