Tunnel of Fudge Cake

I'm ridiculously proud of this cake.

Snap a picture and text it to your husband while he's at work with the caption "IT WORKED!!!" proud.

I'll gladly admit I'm not much of a baker but I had super special visitors coming into town and wanted a ridiculous dessert to enjoy together. This cake has been staring at me for months and now that I had a bundt pan, I figured I'd attempt it.

Well, it didn't get done in time for the company to enjoy but I had already purchased all the ingredients and was committed to giving it a shot. So I did.

All you bakers will probably check out the recipe, roll your eyes, and call me a drama queen.

That's okay if you do... because I am.

There are way more steps than my usual throwitinabowlandbake cakes. My kitchen was an absolute DISASTER when I finished. Between all the cooling and resting, this baby didn't get glazed until the next day. But as I poured the chocolate glaze over top, and it ran down the sides into a glorious puddle of goodness, I knew I had done something great.

{told ya I was a drama queen}

The real test was the first bite. After I snapped a bajillon pictures (and sent said text to my husband), I cut myself a piece... and held my breath.

Oh yeah. It was awe.some. Rich, fudgy, gooey, perfect.

I'm not sure how it happens but the inner part of the cake turns into a soft, fudgey center when you bake it. Which makes the "tunnel of fudge" name appropriate. So you get a bit of everything - in one cake. Amazing, right?

Those people at Cook's Illustrated know what's what when it comes to baking.

In conclusion:
1. This cake is brillant.
2. And totally guest worthy, or not.
3. You know you want this cake.
4. {you can't buy this at Costco!}
5. If Aimee can make it, guarantee you can too.
6. {it's probably super simple for non-drama queens to make}

 

Tunnel of Fudge Cake

To prep 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, chopped

2 cups all-purpose flour

3/4 cup Dutch-processed cocoa powder

2 cups confectioners' sugar

1 tsp. salt

5 large eggs, room temperature

1 tbsp. vanilla extract

1 cup granulated sugar
3/4 cup packed light brown sugar
20 tbsp. (2.5 sticks) unsalted butter, room temperature

For the glaze:
3/4 cup heavy cream
1/4 cup light corn syrup
8 oz. bittersweet chocolate, finely chopped
1/2 tsp. vanilla extract

Preheat oven to 350. In a small bowl, whisk together the cocoa powder and melted butter. Use a pastry brush to evenly coat the inside of a 12 cup bundt pan.

In a medium bowl, pour the boiling water over the chopped chocolate. Let stand for a minute, then whisk until smooth. Set aside. In a medium bowl, combine the flour, cocoa powder, confectioner's sugar, and salt. Set aside. Combine the eggs and vanilla in a liquid measuring cup and beat lightly. Set aside.

In the bowl of a stand mixer, or a large bowl with a hand mixer (which is what I have), 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 until just 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.

Allow the cake to cool (in it's pan) on a wire rack for 1.5 hours. Invert on a cake platter and allow to cool an additional 2 hours.

To make the glaze, combine the cream, corn syrup, and chocolate in a small saucepan. Heat over medium heat, stirring frequently, until smooth. Blend in 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.

(Note: if eating it by the slice, warm it in the microwave before enjoying)

Source: Cooks Illustrated via Annie's Eats