Sunday, July 3, 2016

Tunnel of fudge cake

A decadent, brownie-like cake with a layer of fudgy goodness in the middle! This cake is for serious chocoholics and perfect with a scoop of vanilla ice cream or extra glaze on top.


One of our neighbors invited us over for wings one weekend. Our girls would get a chance to play in the sprinkler outside while the grownups would hang out. I couldn't go empty-handed and had brought many different types of brownies to their house before. I didn't want to repeat a dessert but had chocolate on the mind.


Finally, I remembered this tunnel of fudge dessert that I'd had bookmarked for a long time. The perfect occasion for this never came up until now. Our neighbors would have about 14 people over to their house, so this cake seemed like a great item to bring.

Don't be intimidated by the amount of ingredients or steps in this cake. Most or all of the ingredients are things you probably already have in your pantry. All you need is a Bundt cake pan and you're golden.

This cake was definitely the hit of the party. It was rich, decadent, and super chocolate-y. The cake itself is reminiscent of a dense, fudgy brownie. The middle was slightly underbaked, which yielded the fudge-like interior. And the glaze? Well, I could have easily eaten that with a spoon and called it a day. I did have a lot of extra glaze left over, which I served on the side and allowed guests to spoon on top of their plates. If you don't want all the extra glaze, then I recommend cutting that part of the recipe in half.

Make this cake. You wont regret it.

Tunnel of fudge cake 
Pan prep
  • 1 Tablespoon cocoa powder
  • 1 Tablespoon unsalted butter, melted
Cake
  • ½ cup boiling water
  • 2 ounces bittersweet chocolate, chopped
  • 2 cups all-purpose flour
  • ¾ cup Dutch-processed cocoa powder (I used Hershey's Dark)
  • 2 cups powdered sugar
  • 1 teaspoon salt
  • 5 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 2 and ½ sticks unsalted butter, room temperature
Glaze
  • ¾ cup heavy cream
  • ¼ cup light corn syrup
  • 8 ounces bittersweet chocolate, finely chopped
  • ½ teaspoon vanilla extract
Directions
Prep the pan: Mix together the cocoa powder and butter. Using a pastry brush, even coat the insides (all the nooks and crannies!) of a 12-cup Bundt pan. Set aside.

Preheat your oven to 350 degrees F.

Make the cake: In a small bowl, place the chopped chocolate. Pour the boiling water over it and allow it to sit for a minute. Then whisk together until combined.

In a medium sized bowl, whisk together the flour, cocoa powder, powdered sugar and salt. Set aside.

In a liquid measuring cup, gently whisk together the eggs and the vanilla extract and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the sugars and butter together on medium speed until light and fluffy. Turn the mixer down and add the egg mixture until just combined. Then add the chocolate mixture until just combined. Next add the dry ingredients until just combined.

Transfer the batter to your prepared Bundt pan and bake in your preheated oven for 40 minutes or until the edges of the cake start to pull away from the pan. Allow the cake to cool for at least 1 and 1/2 hours before inverting onto a cake plate to cool completely.

Make the glaze: Combine the heavy cream, corn syrup and chocolate together in a small saucepan set over medium heat. Keep stirring until it becomes smooth. Add in the vanilla and stir until combined. Take the saucepan off the heat and set aside for at least 30 minutes or until the glaze has thickened.  Drizzle the glaze over the completely cooled cake.

Cake should be stored in an airtight container at room temperature and will keep for several days.

Yield: About 12-14 servings

Source: Annie's Eats

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