Easy Chocolate Cream Cheese Cake with coffee

Easy Chocolate Cream Cheese Cake (with hint of coffee)

Jun5

Creating cakes that look and taste like they came from a bakery is my desire, yet reality sets in and I am drawn to my second choice of finding recipes that can mimic that desire. This easy chocolate recipe takes the cake. 🙂

With a pre-made cake mix as the base, you add in enough of the homemade goodness to fool even your closest friends. (And my thanks to Bonnie for sharing this recipe with us on our girls get away.)

Chocolate Cream Cheese Tunnel Cake Recipe

1 1/4 cups
2 (8-ounce)
3/4 cup
3 Tb
1 (18.25-ounce) pkg
3/4 cup
1/4 cup
3
2/3 cup
1/2 cup
1/2 cup

semisweet chocolate chips
packages cream cheese, softened
granulated sugar
milk
chocolate cake mix
cold coffee
vegetable oil
large eggs
chopped nuts
heavy cream
semisweet chocolate chips

Preheat oven to 350°, grease and flour 10 inch tube or bundt pan.

Melt 1 1/4 cups chocolate chips in double boiler over simmering water.
With electric mixer, combine cream cheese, sugar, milk, and melted chocolate.
Beat until smooth. Set aside.
Combine cake mix, coffee, oil, and eggs, and beat with electric mixer for 4 minutes.
Pour into prepared pan.
Sprinkle with nuts (optional)
Mound cream cheese mixture onto the top of cake mixture around the tube, but do not spread to touch sides of pan.
Bake until top springs back when pressed lightly in center.
Cool upright in pan one hour before inverting.

To make glaze:
Heat 1/2 cup cream in small saucepan over medium heat until it just begins to boil. Remove from heat and stir in 1/2 cup chocolate chips until melted and smooth.
Drizzle warm glaze over cooled cake.
Store, covered, in refrigerator.
Makes 12 servings.

Oven Temp ~ 350° Baking Time ~ 55 to 65 Min.
Pan Type ~ 10 inch tube pan or Bundt pan

Comments

the country cook @ Delightful Country Cookin' says:

June 6, 2010 at 12:46 am

That looks SO good. What a nice surprise the creamy filling must be to someone who digs in! I bet that tastes phenomenal when chilled.

[Reply]
Heathahlee says:

June 7, 2010 at 7:54 am

Oh. My. Word. That looks beyond divine!

[Reply]
Mandi says:

June 8, 2010 at 3:41 pm

Oh my – I HAVE to make this!

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tori says:

November 9, 2013 at 1:02 pm

Could you explain the cream cheese mixture. You pour the cake batter in the pan and then just lay the CC mixture on top and bake??

[Reply]
Jen Reply:
November 9th, 2013 at 1:38 pm
Yes, I noticed the directions are missing a word and I just edited it. 🙂 You are correct, layer the CC mixture on top of the batter. It will cook up around it using a bundt or tube pan.

[Reply]
Stephanie says:

April 25, 2014 at 6:17 pm

I liked it! I think I overbaked it (even though I baked it less than the directions – I did 50 minutes) because my cake was really dry. Next time I would probably make it into cupcakes so that they baked up faster, and maybe add some pudding to mix too!

[Reply]
Sara says:

June 24, 2014 at 5:13 pm

This cake is delish!

[Reply]
Martha Rainville says:

August 15, 2014 at 12:32 pm

Has anyone tried this with a cake made from scratch? I really don’t like the flavor of mixes very much. I’m wondering if you could just add the coffee, oil, and eggs to the dry ingredients of a scratch cake. Any thoughts?

[Reply]