Fudge Tunnel Cake

27 Oct

For David’s birthday… Veganized from this recipe.

This is like a chocolate cheesecake with a chocolate cake and walnut crust, baked in a bundt pan. Brand names listed as a reference. It came out incredibly rich and a bit gooey, but a big hit. I think that I may have changed up the glaze recipe a bit, but I forgot to write that down.

For the fudge tunnel:
* 1 1/4 cups semi-sweet Guittard chocolate chips
* 2 (8 ounce) packages Tofutti cream cheese, softened
* 3/4 cup white sugar
* 3 tablespoons Silk Creamer
For the chocolate cake outer layer:
* 1 box Pillsbury Moist Supreme Devil’s Food cake mix
* 3/4 cup cold, brewed coffee
* 1/4 cup vegetable oil
* 1/2 pkg Mori-Nu silken tofu
* 1 cup chopped walnuts
For the glaze:
* 1/2 cup Silk creamer
* the remainder of the bag of chocolate chips (1/2-3/4 cup)


If you haven’t gotten the coffee brewed, go ahead and do that first and put it in the freezer or refrigerator to cool. Preheat oven to 350 degrees F (175 degrees C).
Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.
In small saucepan or double boiler, melt 1-1/4 cups chocolate chips.
With mixer, combine tofutti cream cheese, sugar, 3 tablespoons creamer and melted chocolate.
Beat until smooth.
Set aside.
Combine cake mix, coffee, oil, and tofu, and beat until smooth. This will be thicker than normal cake batter, you are using less liquid than the box calls for.
Spread into prepared pan.
Sprinkle with nuts.
Mound cream cheese mixture around tube, but do not spread to touch sides or center of pan.
Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center.
Cool upright in pan at least one hour before inverting.
To make glaze: heat 1/2 cup creamer in small saucepan over medium heat until just bubbling around edges.
Stir in 1/2 cup chocolate chips until melted and smooth.
Pour warm glaze over inverted cake, letting it flow down the sides.
Cool completely.
Glaze will set as it cools.
Store cake in refrigerator.


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