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


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


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…