Ingredients for Chocolate Tunnel Cake
- 2 cups granulated sugar
- Brown Sugar
- Oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- Buttermilk
- Brewed Coffee
- 8 ounces cream cheese, softened (or soy cream cheese for dairy-free)
- Egg
- Miniature Chocolate Chip
- ½ cup powdered sugar
- Unsweetened Chocolate Squares
- Unsalted Butter
- Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Tunnel Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Tunnel Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a medium bowl, combine the cream cheese, chocolate chips, and powdered sugar. Mix until well blended.
- Spread half of the cake batter into the prepared pan. Spread the cream cheese mixture evenly over the batter.
- Top with the remaining cake batter, spreading to cover the cream cheese filling completely.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
237 g
Sugar
2764g
Fat
816g
Carbs
354g
