Tunnel of Fudge Cake

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Tunnel Cake  


 Seriously folks….seriously if you like chocolate cake then this is the perfect cake for you!  The hardest part about making this cake is letting it cool before drowning it in chocolate glaze.  I found this cake really easy to make and I had everything I needed on hand aside from the chocolate and the heavy cream.  I have made my fair share of chocolate cakes before but this one is by far my favorite.  It has a little bit of everything I love about chocolate cake and a molten lava of chocolate ganache on top.  I must say it is any chocolate lovers dream cake.



Tunnel of Fudge Cake
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To prepare the pan
  1. 1 tbsp. cocoa powder
  2. 1 tbsp. unsalted butter, melted
For the cake
  1. ½ cup boiling water
  2. 2 oz. bittersweet chocolate, chopped
  3. 2 cups all-purpose flour
  4. ¾ cup cocoa powder
  5. 2 cups confectioners’ sugar
  6. 1 tsp. salt
  7. 5 large eggs, at room temperature
  8. 1 tbsp. vanilla extract
  9. 1 cup granulated sugar
  10. ¾ cup packed light brown sugar
  11. 20 tbsp. (2½ sticks) unsalted butter, at room temperature
For the glaze
  1. ¾ cup heavy cream
  2. ¼ cup light corn syrup
  3. 8 oz. bittersweet chocolate, chopped
  4. ½ tsp. vanilla extract
  1. Preheat the oven to 350˚ F. In a small bowl, whisk together the cocoa powder and melted butter. Brush to evenly coat the inside of a bundt pan.
  2. In a medium bowl, pour the boiling water over the chopped chocolate. Let stand for a minute, then whisk until smooth. In a medium bowl, combine the flour, cocoa powder, confectioners’ sugar, and salt. Combine the eggs and vanilla in a measuring cup and beat lightly.
  3. In the bowl of an stand mixer with the paddle attachment, combine the granulated sugar, brown sugar, and butter. Beat on medium-high speed until light and fluffy, about 2 minutes. 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.
  4. Allow the cake to cool on a wire rack for 1½ hours before inverting onto a cake platter. Allow to cool completely.
  5. To make the glaze, combine the cream, corn syrup, and chocolate in a small saucepan. Heat over medium heat, stirring frequently, until smooth. Add 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.
Adapted from Annie's Eats
Adapted from Annie's Eats
Miranda's Kitchen https://mirandaskitchen.com/adventures/

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