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Chocolate Tunnel Of Fudge Cake

Tunnel of Fudge Cake

I was recently looking for recipes for chocolate Pot de crème to make for a party I was going to host, and I came across this recipe that looked too good to pass up. Variations of this bunt pan recipe have been floating around for the last 50 years or so, but this one that I tried was a real winner. Not only did the cake come out delicious and moist the tunnel of gooey fudge in the middle was better than any molten chocolate cake I have eaten in a very long time. This recipe is a chocoholics dream.

Cake:

¾ cup cocoa powder

½ cup boiling water

2 ounces bittersweet chocolate chopped

2 cups all-purpose flour

2 cups confectioners’ sugar

1 tsp. salt

5 eggs, room temperature

1 Tbsp. vanilla extract

1 cup sugar

¾ cup packed light brown sugar

2 ½ sticks butter, softened

Chocolate Glaze:

¾ cup heavy cream

¼ cup light corn syrup

8 oz. bittersweet chocolate, chopped

½ tsp. vanilla extract

Preheat oven to 350 degrees. Prepare a Bundt pan, melt 1 tablespoon of butter and mix in 1 tablespoon of cocoa powder. Using a pastry brush, coat the Bundt pan all oven getting in all the crevices too.

In a medium bowl, pour the boiling water over chocolate and whisk until smooth. Cool to room temperature. Whisk together cocoa powder, flour, confectioners’ sugar, and salt. In a separate bowl, beat together the eggs and vanilla extract.

With an electric mixer, on medium-high speed, beat the sugar, brown sugar, and butter until light and fluffy. Lower the speed and add the egg mixture gradually until well combined. Add chocolate and beat until incorporated. Beat in dry ingredients until just combined.

Scrape batter into prepared Bundt pan, smoothing the top. Bake until edges are beginning to pull away or when you touch the top it springs back, about 45 minutes. Don’t use the toothpick method because the middle of you cake should still be moist when taken out. Cool on a wire rack for 1 ½ hours, then invert onto serving platter and cool completely.

To make the glaze, in a small saucepan, cook the cream, corn syrup, and chocolate over medium heat, constantly stirring until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let sit 10 minutes before serving.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (5)

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  1. nathan says:

    is tastebuds still open? The number online isn’t working?

  2. faye says:

    does this need baking powder?

  3. Hudy says:

    What can I use to subsitute heavy cream if I want to make this in a pareve version?

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