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Halloween Chocolate Tunnel Cake

Halloween Chocolate Tunnel Cake: A Spooktacular Cheesecake Delight

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Indulge in this Halloween Chocolate Tunnel Cake, featuring rich layers, a creamy cheesecake filling, and a festive appearance. Perfect for your Halloween celebrations!
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour provides structure; measure correctly for best results
  • ¾ cup dark chocolate cocoa powder enhances flavor and color; choose high-quality
  • 2 cups granulated sugar adds sweetness; can adjust quantity
  • 1 teaspoon baking soda acts as a leavening agent; check freshness
  • 1 teaspoon baking powder another leavening agent; ensure freshness
  • ½ teaspoon salt balances sweetness
  • 2 large eggs binds the ingredients; can swap with aquafaba for vegan option
  • 1 cup vegetable oil keeps the cake moist; melted butter can be used
  • 2 teaspoons pure vanilla extract enhances flavor; use pure for best results
  • 1 cup whole milk 2% or non-dairy alternatives work well
  • 1 cup hot water helps dissolve cocoa and intensify chocolate flavor
For the Cheesecake Filling
  • 8 oz cream cheese base for filling; use full-fat for luxurious texture
  • 1 cup powdered sugar sweetens the filling; adjust to taste
  • 1 teaspoon vanilla extract adds flavor; use pure for best results
  • food coloring (orange, green, purple) optional, for decoration

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric Mixer
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the wet ingredients: eggs, vegetable oil, vanilla extract, and milk, mixing gently until fully incorporated.
  4. Stir in hot water until the batter is creamy and well-blended.
  5. In another bowl, beat cream cheese and powdered sugar until smooth, then add egg and vanilla extract, mixing well. Incorporate food coloring if desired.
  6. Pour half of the chocolate batter into the bundt pan, followed by the cheesecake filling, and top with the remaining chocolate batter.
  7. Bake for 45 to 50 minutes, until a toothpick inserted comes out clean.
  8. Cool for about 15 minutes, then invert the cake onto a wire rack to cool completely.
  9. Prepare the frosting by whisking together cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  10. Once the cake is cool, drizzle the frosting over the top and decorate as desired.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store covered at room temperature for 1 day or in the fridge for 3-5 days. For longer storage, freeze the unfrosted cake for up to 2 months.

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