Tunnel of Fudge Cake

Amarante

Sun, Aug 09 2020, 10:54 am

An intense chocolate experience. Very Happy

The original recipe dates back from the 1950's and was created in order to spur sales of the Duncan Hines fudge cake mix. When the cake mix was no longer sold, there was a need to make a from scratch version for what had become an iconic classic chocolate cake. Very Happy

Tunnel of Fudge Cake

Excerpt From: America’s Test Kitchen - The Complete Cook’s Country TV Show Cookbook

WHY THIS RECIPE WORKS We wanted to resurrect the classic childhood favorite tunnel of fudge cake without the benefit of a prepackaged cake mix. Dutch-processed cocoa gave our cake deep chocolate flavor. Adding melted chocolate to the batter made our cake moister and contributed more chocolate punch. Slightly underbaking the cake was the first step toward achieving the ideal consistency for the tunnel. Replacing some of the granulated sugar with brown sugar and cutting back on the flour and butter provided the perfect environment for the fudgy interior to form.

SERVES 12 TO 14

For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Do not use a cake tester, toothpick, or skewer to test the cake—the fudgy interior won’t give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.

CAKE

¾cup (2¼ ounces) Dutch-processed cocoa, plus extra for dusting pan
½ cup boiling water
2 ounces bittersweet chocolate, chopped
2 cups (10 ounces) all-purpose flour
2 cups pecans or walnuts, chopped fine
2 cups (8 ounces) confectioners’ sugar
1 teaspoon salt
5 large eggs, room temperature
1 tablespoon vanilla extract
20 tablespoons (2½ sticks) unsalted butter, softened
1 cup (7 ounces) granulated sugar
¾ cup packed (5¼ ounces) light brown sugar

CHOCOLATE GLAZE

¾ cup heavy cream
¼ cup light corn syrup
8 ounces bittersweet chocolate, chopped
½ teaspoon vanilla extract

1. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Let cool to room temperature. Whisk cocoa, flour, pecans, confectioners’ sugar, and salt in large bowl. Whisk eggs and vanilla in 4-cup liquid measuring cup.

2. Using stand mixer fitted with paddle, beat butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.

3. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Let cool in pan on wire rack for 1½ hours, then invert onto serving plate and let cool completely, at least 2 hours.

4. FOR THE GLAZE: Heat cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.)