Fudge Tunnel Cake
- 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
- 3/4 cup Dutch processed 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
- For the ganache:
- 3/4 cup heavy cream
- 1/4 light corn syrup
- 8 oz bittersweet chocolate, chopped
- 1/2 tsp vanilla extract
Adapted from ericasweettooth.com
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.
In a medium bowl, pour the boiling water over the chopped chocolate and whisk together until smooth. In another bowl, whisk together the flour, cocoa powder, confectioners' sugar, and salt. In yet another small bowl, lightly beat together the eggs and vanilla.
In the bowl of an electric mixer, beat together the granulated sugar, brown sugar, and butter on medium-high speed until light and fluffy, about 2-3 minutes. With the mixer turned down to low, add the egg mixture and beat well. Add the chocolate mixer 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.
Allow the cake to cool in the pan on a wire rack for at least an hour before inverting it onto a cake platter. Then, allow the cake to cool another 2 hours.
For the glaze, combine the cream, corn syrup, and chocolate in a small saucepan over medium heat. Stir frequently until completely smooth, then add the vanilla. Set the mixture aside for about 30 minutes to allow it to thicken. Use a spoon to drizzle the glaze over the cake and allow it to fall down the sides. Let the ganache set for at least 10 minutes before slicing.