Fudgy Chocolate Tunnel Cake

[bubblebubba]

This is not a cake for the weak.

This is a cake for the fudgiest, moistest, chocolate-iest, dairy-free-est (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.



Let me and the dozen people who devoured this say...this is NOT your typical chocolate cake.
This may be my FAVORITE CHOCOLATE CAKE RECIPE TO DATE-Make this!!

Click over for more fudgy photos and the recipe!


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 dairy-free!)

for the ganache:
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk (substitute soy milk for dairy-free option!)
1/4 cup butter (use lactose-free margarine to make this dairy-free!)

1vanilla extract

directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!