Tunnel of Fudge Bundt Cake
Ever since I saw this cake described as “part chocolate cake, part molten chocolate cake, part fudge brownie, and let’s not forget about the ganache on top”, I knew I needed to make it. I’m so glad I finally did! For true chocolate lovers such as myself, this cake is perfect (in small quantities). Not only is it delicious, but it is pretty simple to prepare, especially since it is made in a bundt pan. It looks impressive too – we took this cake to dinner with some friends last weekend and they immediately commented on how good it looked. When it was time to cut into it, I was a bit nervous that it wouldn’t have the gooey center, but it turned out perfectly. Even though we were full from dinner, we were all excited to finish the meal with a small slice of this delicious dark chocolate cake.
The only thing I would change about this recipe would be to halve the amount of glaze. The recipe as reads makes way more than enough. I ended up filling the center with the extra glaze in case someone wanted extra, but it was not necessary at all. Regardless, I will be making this cake again!
And here’s what NOT to do with the cake…do not put it on a nice cake stand and decide to hold it in your lap while you drive less than a mile to your friend’s house for dinner (we would have walked but had too much to carry between this cake, cookies, and an appetizer). Apparently before you even get out of the driveway, your husband will try to teach your 3 year old a lesson about sitting in his seat by slamming on the breaks. Yep! That happened…frosting was all over!
(And look at my expanding by the day belly! :) 26 weeks down…almost to the third trimester!)
Tunnel of Fudge Cake
To prep the pan:
1 T Dutch-processed cocoa powder
1 T unsalted butter, melted
For the cake:
½ cup boiling water
2 oz bittersweet chocolate, chopped (I used chocolate chips)
2 cups all-purpose flour
¾ cup Dutch-processed cocoa powder
2 cups confectioners’ sugar
1 tsp salt
5 large eggs, at room temperature
1 T vanilla extract
1 cup sugar
¾ cup packed light brown sugar
20 T (2½ sticks) unsalted butter, at room temperature
For the glaze:
¾ cup heavy cream
¼ cup light corn syrup
8 oz bittersweet chocolate, finely chopped (I used chocolate chips)
½ tsp vanilla extract
1. Preheat the oven to 350˚ F. In a small bowl, whisk together the cocoa powder and melted butter. Use a pastry brush to evenly coat the inside of a 12-cup bundt pan.
2. In a medium bowl, pour the boiling water over the chopped chocolate. Let stand for a minute, then whisk until smooth.
3. In a medium bowl, combine the flour, cocoa powder, confectioners’ sugar, and salt. Combine the eggs and vanilla in a liquid measuring cup and beat lightly.
4. In the bowl of an electric mixer, combine the sugar, brown sugar, and butter. Beat on medium-high speed until light and fluffy. With the mixer on low speed, add in the egg mixture just until combined. Add the chocolate mixture and mix until incorporated. Blend in the dry ingredients until just combined. Spread the batter into the prepared pan. Bake for about 45 minutes or until the edges of the cake begin to pull away from the pan.
5. Alow the cake to cool on a wire rack for 1½ hours before inverting onto a cake platter. Allow to cool completely, about 2 more hours.
6. To make the glaze, combine the cream, corn syrup, and chocolate in a small saucepan. Heat over medium heat, stirring frequently, until smooth. Blend in the vanilla. Set aside for about 30 minutes, until slightly thickened. Drizzle the glaze over the cake and let set for at least 10 minutes before slicing.
Source: Annie’s Eats