“Tunnel Of Love” Chocolate Bundt Cake ( Chocolate & Cheesecake Bundt Cake)

The Tunnel Of Love bundt cake.

No more deciding if you want cheesecake
or chocolate cake for dessert! That dilemma
has been solved with this decadent cake.
This is a chocolate cake with a chocolate chip
cheesecake filling and chocolate ganache icing!

 Shall we begin?

 Mix up the cake batter in a large bowl.

 Mix up the cheesecake filling
in a medium bowl.

 Stir in the mini chocolate chips.

 Layer ½ to ¾ of the cake batter into the
sprayed pan. Add the cheesecake filling in the
center keeping it away from the sides.

 Add the remaining cake batter.

 Bake for 45-50 minutes until the cake
tests done with a skewer.

 Let cool in the pan for 20 minutes before
inverting onto a cake platter. Let cool.

For the chocolate ganache icing,
micro the chocolate chips in the cream.

Stir until smooth and let cool a bit.

Glaze the cake.

Tempt everyone that passes.

Love at first bite! So delicious!

Chocolate cake…yum. Cheesecake…yum.
Chocolate Chips…yum. Chocolate Ganache…yum.
I think we have a winner!
“Tunnel Of Love” Chocolate Bundt Cake

Cake Batter
1 box chocolate cake mix
1 box instant chocolate pudding
1-¼ C water
½ C oil
3 XL eggs
In a large bowl mix all ingredients with
 an electric mixer for 3 minutes.
Cheesecake Filling:
8 oz cream cheese, room temperature
1 egg
⅓ C sugar
1 t vanilla extract
1 C mimi chocolate chips
Use the electric mixer to whip the cream
 cheese, egg, sugar, and vanilla until light
 and creamy. Stir in the chocolate chips. 

Ganache Frosting:
1 C chocolate chips
½ C heavy cream
Microwave for 40 seconds. stir until
melted and smooth. Let cool 10 minutes.
Drizzle over the top of the cake. Let it
set for 20 minutes before slicing. 
Layer about ¾ of  the cake batter into a
sprayed bundt pan. Carefully spoon on the
cheesecake filling around the middle, being
careful not to let it touch the sides of the pan.
 Top with the remaining batter. Bake @350º
 for 45-50 minutes, until a toothpick inserted
near the center comes out clean. Let cool
in the pan for 20 minutes before inverting
onto a plate. Let cool completely
before frosting or just dusting with
powdered sugar. 

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