Fudge Tunnel Cake

A question I get from a lot of people is where I get ideas for all the recipes I share.  Well, truth is I follow about 100 food blogs that pop up in my Google Reader whenever they publish a new post.  So when Annie of Annie’s Eats posts a recipe titled, “Tunnel of Fudge Cake”, I just head straight into the kitchen to recreate it.  Okay, so it doesn’t normally go like that – but with such an enticing name, this cake just had to be made.  (Her mouth-watering pictures didn’t hurt either!) I love using a reader to keep up to date with all of my favorite food blogs and during busy weeks like this one it may be difficult to read them all, but I at least glance at the recipe and photos if I can every day.  This post stopped me in my tracks and I immediately added it to my “must-bake” list, and I hope I can inspire you to do the same!

Although bundt cakes might not be quite as glamorous as layer cakes, they are undoubtedly easier to make and in my opinion, more “homey – and I don’t mean that in a bad way at all.  They are understated, simple, but still beautiful in their own way.  Especially when there is a tunnel of fudge inside and a heavenly chocolate ganache oozing over all the pretty crevices.  I actually made this for Christmas dinner because I was looking for something that wouldn’t stress me out while dealing with everything else during the holidays.  I skipped the holiday sprinkles, but you could definitely dress it up with some colored jimmies or sanding sugar to decorate it for any occasion.  I liked the minimalism of the chocolate on chocolate and am glad I kept it simple for once!

I haven’t even talked about the taste of the cake yet – it’s divine!  Moist, full of deep chocolate flavor, with that tunnel of slightly under-baked cake that resembles fudgey brownie nestled inside.  This cake is a chocoholic’s dream, especially if you use good chocolate!  I stock up at Whole Foods whenever Valrhona goes on sale, and I’m so glad to have it on hand when I’m making chocolate desserts like this.  When there’s only one main flavor going on in a cake, you want to make sure it’s good quality since it’s the star of the show.  Since there’s so much chocolate, this cake can be quite rich, so cut your slices relatively small and make sure to serve everyone a glass of milk, with a cute stripey straw of course :)

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Fudge Tunnel Cake

Recipe adapted from Annie's Eats

Ingredients:

for the pan:
1 tbsp Dutch processed cocoa powder
1 tbsp unsalted butter, melted

for the cake:
1/2 cup boiling water
2 oz bittersweet chocolate, chipped
2 cups all purpose flour
3/4 cup Dutch processed cocoa powder
2 cups confectioners' sugar
1 tsp salt
5 large eggs, at room temperature
1 tbsp vanilla extract
1 cup granulated sugar
3/4 cup light brown sugar
20 tbsp (2-1/2 sticks) unsalted butter, at room temperature

for the ganache:
3/4 cup heavy cream
1/4 light corn syrup
8 oz bittersweet chocolate, chopped
1/2 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees. In a small bowl, combine the cocoa powder and melted butter, and use a brush to evenly coat the inside of a 12-cup bundt pan.

In a medium bowl, pour the boiling water over the chopped chocolate and whisk together until smooth. In another bowl, whisk together the flour, cocoa powder, confectioners' sugar, and salt. In yet another small bowl, lightly beat together the eggs and vanilla.

In the bowl of an electric mixer, beat together the granulated sugar, brown sugar, and butter on medium-high speed until light and fluffy, about 2-3 minutes. With the mixer turned down to low, add the egg mixture and beat well. Add the chocolate mixer and mix until incorporated. Slowly add the dry ingredients and mix until just combined. Pour the batter into the pan and bake for about 45 minutes, or until the edges of the cake begin to pull away from the pan.

Allow the cake to cool in the pan on a wire rack for at least an hour before inverting it onto a cake platter. Then, allow the cake to cool another 2 hours.

For the glaze, combine the cream, corn syrup, and chocolate in a small saucepan over medium heat. Stir frequently until completely smooth, then add the vanilla. Set the mixture aside for about 30 minutes to allow it to thicken. Use a spoon to drizzle the glaze over the cake and allow it to fall down the sides. Let the ganache set for at least 10 minutes before slicing.

And just one more shot of that sexy chocolate just because, mmmmmm…

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31 Responses to “Fudge Tunnel Cake”

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    Miriam @ Overtime Cook — January 24, 2013 @ 6:09 am

    Oh my. This looks amazing! I love bundt cakes, and this one looks to die for!

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    SHERRI — January 24, 2013 @ 11:59 am

    The recipe looks fabulous, but it’s your photography that makes this post! Thank you for your wonderful attention to detail ! I read every post, but I don’t comment as much as I should.

    Have a wonderful day.
    SHERRI

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    Sarah — January 24, 2013 @ 1:37 pm

    I have the hardest time making bundt cakes that aren’t dry. This one looks really moist, though. Maybe I’ll have to jump back on the bundt bandwagon.

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    Chase — January 24, 2013 @ 6:28 pm

    Oh my, this looks delicious, but I have a question…where did you get that lovely cake stand? It is gorgeous!

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    Amanda @ Once Upon a Recipe — January 24, 2013 @ 7:35 pm

    Wow! That tunnel of fudge is calling my name!

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    Ashley — January 24, 2013 @ 9:35 pm

    Is it wrong that this makes me want to lick my computer screen?? This looks absolutely amazing!!

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    Claire @ Claire K Creations — January 24, 2013 @ 9:48 pm

    Oh my goodness look at that fudgy centre! Wow! I like the homeyness of bundt tins too. They look much more inviting.

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    Erin @ Dinners, Dishes and Desserts — January 24, 2013 @ 10:30 pm

    I need to make this! I just got a bundt cake pan for Christmas, and have been wondering what to make first – this has to be it!

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    Cassandra — January 25, 2013 @ 1:32 am

    Omg. I love your sexy chocolate shots! And that cake plate! Where did you get that?!

    • Erica — January 25th, 2013 @ 2:44 am

      Thanks so much, it’s definitely bordering on food porn :) I actually got the cake plate off of a deal on Rue La La a few years ago, and I have no idea what the brand is, I’m sorry!

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    Rosie @ Blueberry Kitchen — January 25, 2013 @ 2:35 pm

    Wow this looks delicious! I love the look of the fudgey filling!

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    Lauren — January 26, 2013 @ 12:51 am

    Thanks for the recipe, that cake looks so good!

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    The Dalston Years — January 26, 2013 @ 9:33 am

    NOM

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    Krystle(Baking Beauty) — January 26, 2013 @ 7:14 pm

    This looks delicious! Wish I could reach out and taste the fudge frosting!

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    Michelle P. — January 28, 2013 @ 4:18 am

    I adore bundt cakes. They take off all of that pressure of getting the frosting just right. The way the frosting just drips down the crevices…mmm… I’ve never made a tunnel of fudge cake but I’m going to have to change that! I also love the unique cake plate. I’ve just recently started collecting cake plates and you have so many fun ones!

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    Yammie @ Yammie's Noshery — January 29, 2013 @ 12:05 am

    Yum!!! This looks perfect and the pictures are superb! So I’m assuming that it’s kind of like a molten lava cake in theory(??)

    • Erica — January 29th, 2013 @ 5:28 pm

      Yup, very much like molten lava cake, just a little less lava-y :)

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    Frank @ Kraemers Culinary Blog — January 29, 2013 @ 3:14 pm

    This chocolate cake looks too darn good. My cakes never have the chance to cool down for 2 hours, because my two boys can’t wait to have a piece. These pictures are fantastic. What a wonderful post.

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    Malin — February 1, 2013 @ 9:17 pm

    This is just like me – or, YOU´re just like me! ;) I also have a ton of foodblogs I follow, amongst them Annie´s Eats, and like you, I fell in love with her pictures of this cake! But, I forgot to make it (all those blogs, you know!), so thanks for the reminder! Looks amazing! I love the simple look!

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    Angela — February 11, 2013 @ 2:04 pm

    Hi! This cake looks awesomely yummy! I’m going to make it for my friend’s birthday soon! Just wanted to ask: how do you measure whether a bundt pan is 12 cup? I have one but I’m not sure how big it is. Also, can I make this cake in a 6 cup pan by just halving the recipe? Thank you so much!

    • Erica — February 12th, 2013 @ 2:29 am

      One way to test your bundt pan is to measure out 12 cups of water with measuring cups and seeing if it fills up the pan. That’s how I did it for mine at least! And although I haven’t halved the recipe, if you have a 6 cup pan I’m sure that would work. You may need to decrease the baking time though

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    Jess Wakasugi {Life's Simple Measures} — February 28, 2013 @ 3:24 pm

    Just want to let you know that I made this bundt cake and it is AH-mazing! That fudgey middle just keeps you coming back for more, I can’t believe how crazy I went for this. And my co-workers as well! Thanks so much for the wonderful recipe, I included the link to my post if you want to check it out!

    http://lifessimplemeasures.blogspot.com/2013/02/lucky-leaf-winner-and-tunnel-of-fudge.html

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    Angela — March 25, 2013 @ 1:44 pm

    Hi Erica, thank you for this awesome recipe!
    If i want to halve this recipe, would it be better with 2 eggs or 3 eggs? or do i need precisely 2.5 eggs? (not sure how to divide the egg though haha).

    Thank you for your help!

    • Erica — March 26th, 2013 @ 8:01 pm

      To divide an egg I usually crack one in a small bowl, and use a tablespoon to roughly measure about how much one egg is. Then I just try to take half that much and add it to the mixture. I wouldn’t want to steer you in the wrong direction here saying 2 vs. 3 because I did 2.5 and it turned out great! Good luck and enjoy :)

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    Scott — March 29, 2013 @ 5:42 am

    Don’t think you can get better than this! Fudge cake! Thanks for the recipe, hopefully I can get mine to look as good as yours :)

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    Micky — June 5, 2013 @ 11:55 am

    can you explain the middle to me? is it just fudgy on its own you dont add anything?

    • Erica — June 5th, 2013 @ 12:40 pm

      Yes, that’s part of the magic of this cake :) It’s fudgy just on its own

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    punifa — December 27, 2013 @ 8:40 pm

    This cake is almost exactly the sort of thing I’m on a quest for! One small question – can oil be subbed for the butter, and if so can it be done in a 1:1 ratio?

    • Erica — December 29th, 2013 @ 5:16 pm

      I’m not sure, I think the butter might change the consistency of the cake so I can’t say for sure. But the recipe is amazing as is!

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    Bonnie — February 24, 2014 @ 12:28 am

    I found this today and made it. I didn’t have all the ingredients for the ganache icing but I improvised. OMGosh this cake is fantabuluous! It is very ooey gooey delish. I’m a chocoholic so for me it was not to rich. Just perfect. Thanks for having this here for us. :)

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    Lil girl — March 13, 2014 @ 11:05 am

    This looks SO good like get up out of the position I’ve been sitting in for hours kinda thing! I am deffinately making this later !

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