This is not a cake for the weak.
This is a cake for the fudgiest, moistest, chocolate-iest, veganest (if you want it to be!), cake that you will ever make, or ever be requested to make again, ever.
That huge GLOB of fudge you see running throughout the base of cake there? Ah-MAY-zing.
As I mentioned in my last post about possibly the best Oreo bar cookies in the world, I’m currently following a regimen of intense “productibaking.” I searched this term on the internet expecting to see some slang dictionary entry for it and I’m the first person to coin it! Apparently, I’m the first person to think about baking as a positive rewarding force (as opposed to the popular procrastibaking) and actually give a name to it.
So here I am. Productibaking.
Actually, not. The photos from this absolutely fudgy and delicious cake that you must make (are we LOOKING at the same pictures here??) are from last month for a potluck I hosted. Which I guess means that I haven’t been productive enough yet.
Well, in the meantime, enjoy the recipe! I’m keeping this post short so I can go off and procrast–I mean, be productive now.
This may be my FAVORITE CHOCOLATE CAKE RECIPE TO DATE–Make this!!
Fudgy Chocolate Tunnel Cake Slightly adapted from Erica’s Sweet Tooth Yield: 1 12-cup bundt cake pan
for the pan:
1 tbsp Dutch processed cocoa powder
1 tbsp unsalted butter, melted
for the cake:
1/2 cup boiling water
1/4 cup semisweet or dark chocolate chips
2 cups all purpose flour
3/4 cup unsweetened 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 (use lactose-free margarine to make this vegan!)
for the ganache:
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk (substitute soy milk for vegan option!)
1/4 cup butter (use lactose-free margarine to make this vegan!)
- 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.
- Place chocolate chips in a medium bowl and pour boiling water over them; whisk together until smooth. In another medium bowl, whisk together the flour, cocoa powder, confectioners’ sugar, and salt. In a third small bowl, lightly beat together the eggs and vanilla.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and butter until very light and fluffy (this will take several minutes). Add the egg mixture and beat well. Add the chocolate mixture 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. Serve warm or cooled, as desired.
- For the glaze, combine all ingredients in a medium pot over medium heat. Stir constantly and bring to a boil for one full minute. Turn off heat and remove pot; beat icing for an additional 3 minutes, until it begins to cool and thicken. Allow icing to continue thickening until it reaches desired consistency, then pour over your fudge tunnel cake and enjoy!