Tunnel of Fudge Cake II

By michaelmeiner

Ingredients

• CAKE
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup vegatable oil
• 2 large eggs -- room temperature
• 2 teaspoons vanilla extract
• 3 cups flour
• 3/4 cup cocoa -- measured then sifted
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 cup warm brewed coffee
• FILLING
• 1/4 cup sugar
• 1 8 ounce package cream cheese -- room temperature
• 1 egg
• 1 cup mini semi sweet chocolate chips
• GLAZE
• 1 cup confectioners sugar
• 3 ounces unsweetened chocolate -- melted and cooled
• 2 Tablespoons unsalted butter
• Hot water to thin -- if necessary

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Generously grease a 10 inch Bundt pan (do not use any other pan -- a tube pan will not work).

Combine sugar, oil, eggs and beat with an electric mixer for 2 minutes. Add remaining cake ingredients and blend well on slow to medium speed for 2-3 minutes, scraping bowl periodically. Set batter aside.

Using whisk attachment, blend sugar and cream cheese, then vanilla and egg to make creamy, smooth batter.

Place half of the batter in Bundt pan. Cover evenly with cream cheese batter. Sprinkle on chocolate chips. Gently cover with remaining chocolate batter. Bake until cake tests done, about 60-70 minutes (cake should spring back when gently pressed.)

Cool 30 minutes in pan before removing to a cake rack. (If cake sticks to pan, place it on a warm burner to allow pan to release cake more easily.) Cake firms up more as it cools.

Meanwhile, for the glaze: melt chocolate and stir well with confectioners sugar and vanilla. Add water as needed to make glaze pourable. Pour over cooled cake.

Optional: Melt 2 ounces white chocolate with 1 teaspoon butter to loosen it. Drizzle over chocolate glaze after the chocolate glaze has set for a few minutes.