Tunnel of Fudge Cake

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So, I don’t have a picture of this, but it’s super good. I love this cake. It originally came from annies-eats.com.

Lisa’s changes:

Here you go! The only change I make is reducing the granulated sugar by 1/4-1/2 cup. I keep the powdered sugar the same because that’s what makes it fudgy.
Tunnel of Fudge Cake
ingredients:
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 (10 oz.)
3/4 cup Dutch processed cocoa powder (2 1/4 oz.)
2 cups confectioners' sugar (8 oz)
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

So you take the ingredients for the pan, combine then, and brush them on the inside of a bundt pan. Then, pout the boiling water of the chocolate, combine your dry ingredients separately (including cocoa and powdered sugar), and put your eggs and vanilla in a measuring cup, whisk. Beat the butter with the other 2 sugars until light. Then add the eggs, then the chocolate mixture, then the dry ingredients just until barely combined. and bake at 350 for 45 minutes, until the edges just start to pull away from the pan. After 1 1/2 hours, turn it upside down and let it cool on a rack for another 2 hours. Make the glaze, and let it sit for 30 minutes to thicken. Then pour it on at least 10 min. before eating.

https://everydayannie.com/2012/04/27/tunnel-of-fudge-cake/

http://www.ericasweettooth.com/2013/01/fudge-tunnel-cake.html







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