Chocolate Tunnel Cake (Jewish) Recipe #375840
I seem to remember similar boxed cakes during the 60s & 70s, but this one is definitely made from scratch! The recipe for this one was found in the 1998 publication, A Treasury of Jewish Holiday Baking, & the cake is for Shavuot -- Festival of Weeks. Preparation time does not include the time needed for the cake to cool before removing it from the pan.
by Sydney Mike
1½ hours | 15 min prep
SERVES 16
FOR THE CAKE
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cocoa powder, unsweetened, sifted
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup coffee, brewed, warm
FOR THE TUNNEL FILLING
- 1/4 cup granulated sugar
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup miniature semisweet chocolate chips
FOR THE GLAZE (optional)
- 1 cup powdered sugar
- 3 unsweetened chocolate squares, melted, cooled
- 2 tablespoons unsalted butter
- 1 tablespoon water, hot (if needed)
- Preheat oven to 350 degrees F, & generously grease a 10-inch Bundt pan.
- FOR THE CAKE: In a large mixing bowl, combine sugars, oil & eggs, beating for 1 minute until smooth.
- Add remaining cake ingredients & beat on medium for 2 to 3 minutes, then set the cake batter aside.
- FOR THE TUNNEL FILLING: In another bowl, cream the sugar with the cream cheese, then add the vanilla, egg & chocolate chips & blend until smooth.
- Pour half of the batter into the prepared pan, then carefully spoon the filling evenly AND IN THE CENTER of this first layer.
- Finally, cover the filling entirely with the last half of the batter & bake 70 minutes or until the top springs back when touched.
- Let cake cool in the pan & on a wire rack for at least 30 minutes before removing it from the pan. (If the cake sticks, the pan can be placed on a warm burner to loosen it up & help release it.).
- FOR THE GLAZE: In a bowl, combine all the ingredients for this pourable glaze, thinning with water ONLY if necessary to get a pouring consistency!
- Pour over the cooled cake & let set briefly before slicing & serving. This cake will freeze well if wrapped airtight, but will also keep several days, covered, at room temperature.
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5 stars