This sinfully delightful cake is a chocolate lover’s dream. In the first step, you literally paint (with a pastry brush) a buttery-chocolate mixture over the pan. Whoever thought of adding cocoa powder to melted butter is a genius! The first step should set the mood for this cake, and it’s only the beginning.
This dessert’s texture is amazing. The first time I tasted this cake, when my good friend Laila brought it over, I fell in love with it. What could the semi-molten chocolate center be made of? Imagine my surprise at hearing that it was all made with the same batter despite its different textures. The exterior has the consistency of a chocolate brownie, fading to a traditional cake-like texture, and then finally melting into a lava-esque, moist center.
Learning how easy it would be, I decided to bake one myself. The result was phenomenal. The hardest part of the recipe is waiting!! Who wants to wait three hours for it to cool, with chocolatey aromas permeating the air? But wait you must, in order for it to solidify.
Disclosure: This cake is highly addictive. Make at your own risk.
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Tunnel of Fudge Cake
Print recipe
| Serves | 1 10 inch Bundt cake |
| Website | KitchEnchanted |
Ingredients
- 1 tablespoon Dutch-processed cocoa powder
- 1 tablespoon unsalted butter (melted)
- 1/2 cup freshly brewed espresso (or 1/2 cup boiling water)
- 2 Ounces semi-sweet chocolate chips (or semi-sweet chocolate, chopped)
- 2 Cups all-purpose flour (spooned and leveled)
- 3/4 cups Dutch-processed cocoa powder (spooned and leveled)
- 2 Cups powdered sugar
- 1 teaspoon salt
- 5 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 3/4 cups packed light brown sugar
- 2 1/2 Sticks unsalted butter (room temperature)
Note
If you forget to have your eggs and butter at room temperature before baking, all is not lost. Place the whole eggs (unbroken) in a bowl of hot water and let them soak for 10 minutes. Microwave the butter in 15 second intervals, until it is at room temperature.
Directions
| Step 1 | |
| Preheat the oven to 350˚F. In a small bowl, mix the cocoa powder and melted butter. Use a pastry brush to coat the inside of the Bundt pan with the mixture. | |
| Step 2 | |
| In a medium bowl, pour the hot coffee over the chocolate chips. Let stand for a minute, then whisk until smooth. In a medium bowl, combine flour, cocoa powder, powdered sugar, and salt. In a small bowl, lightly beat the eggs and the vanilla. | |
| Step 3 | |
| In the bowl of a mixer fitted with the paddle attachment, combine granulated sugar, brown sugar, and butter. Beat until light and fluffy, about 2 minutes on medium-high speed. Add egg mixture and mix on low until just combined. Add the chocolate mixture to the egg mixture and mix until incorporated. Blend in flour mixture on lowest speed until just combined. | |
| Step 4 | |
| Pour batter into prepared pan. Bake 45 minutes or until the edges of the cake begin to pull away from the pan. Cool on a wire rack for 90 minutes before inverting onto a serving platter. Cool completely, about another 90 minutes. | |
