This is easily one of the coolest cakes I’ve ever made, I am so in love with it! I don’t know how or why it works, but as the cake bakes, two distinct textures are created. Along the outside edge, a rich chocolate cake, and in the center, a fudgy, almost molten tunnel of goodness. I took a chance at halving the recipe and baking the cake in a 6-cup bundt pan, hopeful the result would be just as good as with a full-size cake. I definitely held my breath as I cut the first piece of cake, crossing my fingers I’d find the tunnel effect inside, and I was delighted that I did. The cake is topped with a thick chocolate glaze adding to the richness, and making this a chocolate lover’s dream!
By Tracey
Tunnel of Fudge Bundt Cake
slightly adapted from Cook’s Illustrated Entertaining
(Note: you can halve this recipe and bake in a 6-cup bundt pan. See instructions for reduced cooking time. Also, the recipe makes a ton of glaze. Next time I’d probably make 1/2 to 2/3 of the recipe.)
Ingredients:
Cake
- 1/2 cup boiling water
- 2 oz bittersweet chocolate, finely chopped
- 2 cups (10 oz) all-purpose flour
- 3/4 cup (2 1/4 oz) Dutch-processed cocoa powder
- 2 cups (8 oz) confectioners’ sugar
- 1 teaspoon salt
- 5 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (7 oz) granulated sugar
- 3/4 cup packed (5 1/4 oz) light brown sugar
- 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
Glaze
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 8 oz bittersweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
Place the chocolate in a small bowl, then add the boiling water. Let stand for about a minute, then whisk the mixture until smooth. Sift the flour, cocoa powder, confectioners’ sugar and salt together into a large bowl. In a measuring cup, whisk together the eggs and vanilla until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then, with the mixer on low, add the egg/vanilla mixture and beat just until incorporated (the mixture might look a little curdled, it’ll come together don’t worry). Pour in the chocolate mixture and beat until combined. With the mixer still on low, gradually add the dry ingredients, beating just until combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for about 45 minutes, or until the edges of the cake start to pull away from the pan and the top springs back when lightly pressed (if you halve the recipe and bake in a 6-cup bundt, the baking time will be less, mine was about 32 minutes).
Transfer the pan to a wire rack and let the cake cool in the pan for about 1 1/2 hours before turning it out onto the rack. Let the cake cool completely on the rack before glazing, about 2 more hours.
To make the glaze: Add the heavy cream, corn syrup and chocolate to a small saucepan. Set over medium heat and cook, stirring frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in the vanilla. Let the glaze stand for about 30 minutes to allow it to thicken slightly, then drizzle over the cake. Allow to set for at least 10 minutes before serving.
