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Tunnel of Fudge Cake

January 31, 2011

I had been wanting to try this recipe for a while, but it’s too much to make for just two people! On the last Sunday of every month, we have a potluck lunch at church, so that was the perfect opportunity.

This cake was easy to put together, but when it came time to take it out of the oven, I was a bit stumped. It’s supposed to remain a bit underdone in the middle, so you can’t tell if it’s done with the usual “few crumbs clinging to a toothpick” method. The directions said that it should feel “springy” and that the sides should be slightly pulling away from the bundt pan. They also said to let it sit in the pan for 15 minutes, then to unmold onto a cooling rack. However, when I unmolded it, the center was still so hot and molten that it started dripping out the bottom and onto my counter! I had to quickly put the cake back into the pan, and I ended up letting it cool overnight right in the pan (covering it with my dutch oven lid to keep it from drying out). Although it was slightly harder to remove the cake from the pan once it had cooled completely, this was a small sacrifice to pay for keeping the interior of the cake from falling out. Fortunately, it came out neither over- nor under-done.

Just like perfectly fudgy brownies, but in a more attractive package! Recipe from America’s Test Kitchen Family Baking Book.

Tunnel of Fudge cake

Serves 12

Ingredients

Cake

  • 1/2  cup boiling water (for an accurate measurement of boiling water, bring a kettle of water to a boil, then measure out the desired amount)
  • 2  ounces bittersweet chocolate, chopped
  • 2  cups (10 ounces) all-purpose flour
  • 2  cups (8 ounces) pecans or walnuts, chopped fine
  • 2  cups (8 ounces) confectioners’ sugar
  • 3/4 cup (2 1/4 ounces) Dutch-processed cocoa powder
  • 1  teaspoon salt
  • 2 1/2 sticks unsalted butter, cut into chunks and softened
  • 1  cup (7 ounces) granulated sugar
  • 3/4  cup packed (5 1/4 ounces) light brown sugar
  • 1  tablespoon vanilla extract
  • 5  large eggs, room temperature

Glaze

  • 4  ounces bittersweet chocolate, melted
  • 1/3  cup heavy cream, hot
  • 2  tablespoons light corn syrup
  • 1/4  teaspoon vanilla extract
  • Pinch salt

Directions

  1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease a 12-cup Bundt pan by making a paste of 1 tablespoon cocoa powder and 1 tablespoon melted butter and applying it to the pan with a pastry brush.
  2. Whisk the boiling water and chocolate together in a small bowl until melted and smooth; let the mixture cool slightly. In a medium bowl, whisk the flour, nuts, confectioners’ sugar, cocoa, and salt together.
  3. In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 1 minute. Beat in the chocolate mixture until combined, about 30 seconds. Reduce the mixer speed to low and slowly beat in the flour mixture until just incorporated, about 30 seconds.
  4. Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until the edges begin to pull away from the sides of the pan and the top feels springy when pressed with a finger, about 45 minutes.
  5. Let the cake cool in the pan for 15 minutes (note: I think an hour is better), then flip it out onto a wire rack. Let the cake cool completely, about 2 hours.
  6. Whisk all of the glaze ingredients together in a medium bowl and let sit until thickened, about 25 minutes. Drizzle the chocolate glaze over the top and sides of the cake. Let the glaze set, about 25 minutes, before serving.

3 comments

  1. looks so yummy, i haven’t used a bundt pan is ages!


    • Thanks Jen! I was really happy how well the cake turned out. :) I’ve only made a few things in my bundt pan so far… but definitely glad I bought it! There are more recipes I’m eyeing for sure…


  2. That glaze really makes this cake look decadent. You can’t go wrong with chocolate and more chocolate. I have a sweet treat linky party going on at my blog called “Sweets for a Saturday” and I’d like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com



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