December 3, 2017

Tunnel of Fudge Cake



My friend Link texted me a few weeks ago in search of a chocolate bundt recipe.  I initially referred him to this post already on my blog for deep chocolate sour cream cake.  Then I thought to myself, what if you didn't have sour cream and just wanted to make a cake with ingredients you normally already had on hand?

In search for something easier, I was thumbing through my copy of this Cook's Country cookbook and fortuitously happened upon a recipe for Tunnel of Fudge Cake.  I loved the idea of a moist chocolate bundt with a fudgy center.   I've never made this cake before and I don't recall having tasted one either so that was enough motivation for me to try the recipe.


After reviewing the list of ingredients I do admit I was concerned about the copious amounts of sugar it has: granulated, brown and powdered!  My anxiety was quickly alleviated once I tasted the finished cake as I found the rich chocolate flavor tempered any sweetness I had feared.   

The key to success with this cake is to make sure you don't over bake it, otherwise you won't get the lovely "tunnel of fudge."  Follow what the recipe says and test that it's done by gently pressing your finger on the surface of the cake and it springs back gently.  Also, I only used half the chocolate glaze, which was more than enough, so I ended up baking a second cake a few days later! 

Tunnel of Fudge Cake

Serves 12-14

Cake
2 ounces bittersweet chocolate, chopped 
1/2 cup boiling water
3/4 cup Dutch-processed cocoa, plus extra for dusting pan
2 cups all-purpose flour
2 cups powdered sugar
2 cups pecans or walnuts, chopped fine  (NOTE: I omitted and didn't have any issues)
1 teaspoon salt
5 large eggs, room temperature
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 cup packed light brown sugar
20 tablespoons (2 1/2 sticks) unsalted butter, room temperature

Chocolate Glaze (NOTE: I only used 1/2 the amount for one cake)
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract

TIP: Do not use a cake tester, toothpick, or skewer to test the cake-the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.

CAKE: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chopped chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.

With stand mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.

Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.

GLAZE: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.)

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