Tunnel of Fudge Cake

By MrAntman

Bunt cake with gooey center.

Ingredients

• Cake:
• 2 oz. bittersweet chocolate, chopped
• 2 cups flour
• 2 cups chopped pecans
• 2 cups confectioner sugar
• 3/4 cups dutch processed powdered cocoa
• 1 tsp. salt
• 5 eggs
• 1 tbs. vanilla extract
• 20 tbs. unsalted butter
• 3/4 cup light brown sugar
• Frosting:
• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 8 oz. bittersweet chocolate, chopped
• 1/2 tsp. vanilla extract

Details

Servings 12

Preparation

Step 1

In a small bowl, take 1/2 cup of just boiled water and pour over 2 oz. bittersweet chocolate chunks. Dissolve and mix and let set to room temperature (30 min.).

Mix dry ingredients in another bowl (flour, pecans, powdered sugar, cocoa and salt).

Mix eggs and vanilla in third bowl.

In fourth (large) bowl, beat butter and brown sugar until fluffy (2 min.). Then add in wet mix (eggs and vanilla) and mix 30 sec. Then add room temp. liquid chocolate and mix 30 sec. Then add dry ingredients and slowly mix 1 min.

Pour into 12 cup Bunt cake pan that was powdered with cocoa. Tap pan on counter to remove air bubbles and settle mixture. Bake at 350 degrees for 45 min. or until cake cracks around edges. Cool in pan for 11/2 hrs., then invert and cool to room temp. for 2 hrs.

To make the frosting:
In a saucepan, combine cream, corn syrup and chocolate chunks. Stir over medium heat until dissolved. Remove from heat. Add vanilla and let cool 30 min. to room temp. before topping cake. Let sit 10 minutes before slicing and serving.