Tunnel of Fudge Cake

I remember when I was a kid, my mom would make tunnel of fudge cake.  And it was full of nuts.  Full!  When I asked her if she could make it without the nuts, she said it wouldn't work without the nuts.  Bummer.  So I've never made until now...with no nuts.  And it totally worked!  This cake is totally chocolatey with a really nice fudgy center.  I actually overbaked mine just slightly... I wish that the center was a tad bit more fudgy.  So here's the tip.  I researched several recipes when I was planning this cake, and several of them said that you won't think it is done when you take it out of the oven.  Take it out anyway!  I let it go an extra 5 minutes, hence not as fudgy of a center.  So, take the cake out of the oven! Even though it goes against every cake baking instinct you have.  Also, please paint your pan with the cocoa/oil mixture.  It is magical.  Original recipe found here.

Tunnel of Fudge Cake

For the pan:
1 Tablespoon cocoa powder
1 Tablespoon canola oil

Cake:
1/2 cup boiling water
2 ounces semi sweet chocolate, chopped
2 cups all purpose flour
3/4 cup cocoa powder
2 cups powdered sugar
1 teaspoon salt
5 eggs
1 Tablespoon vanilla extract
1 1/4 cups (2 1/2 sticks) butter, room temperature
1 cup granulated sugar
3/4 cup packed brown sugar

Ganache:
4 ounces milk chocolate, chopped
4 ounces semi sweet chocolate, chopped
3/4 cup whipping cream
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Preheat the oven to 350F.  In a small bowl, combine the cocoa powder and oil, and stir until smooth.  Using a pastry brush, paint the cocoa mixture evenly over the inside of a standard size bundt pan.  Set pan aside.

For the cake, place the boiling water and chopped chocolate in a small bowl and let sit for several minutes.  Stir until smooth.  In a large bowl, combine the flour, cocoa powder, powdered sugar, and salt.  In a medium bowl, whisk together the eggs, and vanilla extract.

In a large bowl with an electric mixer or using a stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Gradually beat in the eggs, scraping down the sides of the bowl as necessary, until blended. Beat in the melted chocolate mixture until combined.  Gradually beat in the flour mixture until no streaks of flour remain in the batter.  Pour the batter into the prepared bundt pan and smooth the top.  

Bake in the preheated oven for about 45 minutes.  The sides of the cake will start to pull slightly away from the sides of the pan. Do not test with a toothpick, because it will not come out clean.  This is supposed to happen.  Take out the cake anyway.

Let the cake cool in the pan for about 1 hour.  Turn out the cake onto a cake plate (it should pop right out with no trouble at all thanks to the painting job!), and let cool completely before glazing.

For the ganache, place the chopped milk and semi sweet chocolate into a large bowl.  Pour the whipping cream and corn syrup over the chocolate.  Heat in the microwave for about 1 minutes, or until the liquid is hot, but not necessarily boiliing.  Stir the mixture until smooth, then add the vanilla and stir until combined.  Let the ganache cool for about 30 minutes to 1 hour (depending on how thick you want it to be when you glaze the cake), then spoon it over the top of the bundt cake, letting it run down the sides.  Makes about 16 servings.

Enjoy!  -Cardamommy