How to make Tunnel of Fudge cake.
You can make the original tunnel of fudge cake using frosting mix, or try this updated recipe made from scratch. The confectioners' sugar and cocoa in this recipe essentially replace the frosting mix.
Be sure you follow this recipe exactly as written. Do not substitute any ingredients and be sure you use the full amount of nuts, otherwise, the recipe will fail.
This fabulous cake is so delicious. The soft tunnel of fudge is such a nice surprise. Because the cake is so rich, you don't need to add the frosting if you don't want to.
What You'll Need
1 1/2 cups/12 ounces butter (softened)
1 cup white sugar
3/4 cup brown sugar (packed)
2 (1-ounce) squares unsweetened chocolate (melted and cooled)
6 large eggs (room-temperature)
2 cups sifted confectioners' sugar
2 cups all-purpose flour
2/3 cup cocoa
2 teaspoons vanilla
2 cups chopped pecans (or walnuts)
For the Glaze:
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
How to Make It
Heat oven to 350 F.
Measure flour by lightly spooning the flour INTO the measuring cup, NOT by scooping the measuring cup into the flour. The scoop-and-level method is incorrect and will make this cake too dry.
In a large bowl, combine butter, white sugar and brown sugar and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined.
Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture (this can take some time).
Sift the confectioners' sugar BEFORE you measure it. Gradually add it to the batter, mixing well. By hand, stir in flour, cocoa, vanilla, and pecans until well blended.
Spray a 12-cup Bundt pan with nonstick baking spray combined with flour. Spoon batter into prepared pan. Bake at 350 F for 48 to 54 minutes, until crust looks dry and shiny (traditional doneness tests won't work because of the soft fudge center).
Cool cake in pan on a rack for 1 hour, then invert onto serving plate and remove pan. Cool completely. If you bake the cake for the shorter period of time, it will have true fudge in the center. Bake it longer for a moist tunnel in the center.
Make the glaze by placing the chocolate chips and oil in a small microwave-safe bowl. Microwave on 50% power for 2 minutes and then stir. Continue microwaving until chocolate is melted and the mixture is smooth.
Pour into a small zip-top bag. Cut a tiny piece off the corner of the bag and pipe the chocolate over the cake, using a back-and-forth motion. Let cool.
Note: Make sure you measure the flour correctly for this recipe. Don't skimp on the walnuts; they're critical to the cake structure. And don't overbake the cake or it might be dry and fall apart.
chocolate tunnel tutorial
chocolate tunnel tutorial.
How to make cake tutorials .
Full tutorials you can see on the site that was on the video
Tunel torta - Tunnel chocolate cake recipe - Bebina kuhinja - Domaći video recept
Tunel torta od napolitanki i krem sira iz Bebine kuhinje.
Tunnel chocolate cake recipe from Bebaa kitchen.
Sastojci / Ingredients:
- 2 pakovanja napolitanki po izboru / 2 packaging of wafer
- 200g neskvik čokolade / 200g nesquik chocolate
- 200g krem sira / 200g cream cheese
- 200ml slatke pavlake / 200ml slatke pavlake
- 50g šećera u prahu / 50g powdered sugar
- 130g čokolade za kuvanje / 130g cooking chocolate
- 100g mlečne čokolade / 100g milk chocolate
Pogledajte i ostale recepte na ili na facebook fan strani :
Film: Bebina kuhinja
Music: Happiness - Composed and performed by Bensound
About That Oldie - Vibe Tracks
Chocolate Tunnel Cake
Chocolate Tunnel Cake
-
time
prep:
10 min
total:
1 hr 10 min
servings
total:
8 servings
--
what you need
1 tube angel food cake (10 inch)
1-1/4 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
make it
PLACE cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. With small sharp knife, cut a 1-inch wide and 1-inch deep tunnel around center of interior of cake, being careful to not cut through to bottom or side of cake. Remove cake cutout; reserve for snacking or another use.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon remaining pudding into tunnel of cake; cover with top of cake.
ADD whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and side of cake. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.
--
Chocolate Tunnel Cake
Cookies and Cream Tunnel Cake - with yoyomax12
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Cake:
1 pkg devil's food cake (15-16 oz mix)
1 pkg (4 serving size) chocolate pudding mix
1 cup milk
4 eggs
2/3 cup sour cream
1 cup mini chocolate chips (or regular sized)
Glaze:
3 oz unsweetened chocolate
3 tbsp butter
1 1/2 cups icing sugar
1 tsp vanilla
1/4 cup hot water
Filling:
1 cup heavy cream
1 tsp unsweetened plain gelatin powder
4 tsp cold water
2 tbsp powdered sugar
20 mini oreos cut into pieces
More oreos for garnish (optional)
Grease a bundt pan that holds at least 12 cups.
Beat cake mix, pudding mix, milk, eggs and sour cream together on low for a few seconds and then on medium high for a couple of minutes.
Stir in the chocolate chips.
Pour batter into bundt pan, spread out and make sure it goes into the bottom of the pan.
Bake at 350 F for 1 hour to 1 hour and 10 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool for 30 minutes in the pan and then transfer to rack to cool completely.
Once cake is cool, cut of the top of it about 1/3 down, carefully place this slice aside.
Cut two circles in the remaining cake. One smaller one about 1/2 inch away from the center hole, making sure not to cut all the way to the bottom of the cake.
Cut a larger circle around the outside edge of the cake, staying 1/2 to 3/4 away from the edge and staying away from the bottom.
Remove the cake between the two circles with a spoon, carefully scooping out a tunnel or ditch (better description I guess!) in the cake.
FILLING NOTES****
If you don't want to use the gelatin in the filling, simply beat the cream and the 2 tbsp powdered sugar together until stiff peaks form, fold in cookie pieces. Done.
If you want to stabilize your whipped cream like I did in the video, do the following:
Place 4 tsp cold water in a small bowl. Sprinkle the gelatin over the water and allow to sit for 5 minutes until water is mostly absorbed, about 5 minutes.
Place in microwave for 30 seconds to a minute until gelatin has dissolved and water is hot. Stir until any remaining gelatin dissolves and allow to cool to room temperature.
Place 1 cup of cream in a large bowl with 2 tbsp of the powdered sugar. Beat together on high until soft peaks just barely start to form and then beat in the gelatin/water mix a little at a time.
Beat until stiff and stir in the cookie pieces
Fill the cake tunnel/ditch with the filling, pressing it in gently to fill it completely.
Top with the top slice
To make the glaze place chocolate and butter in a small saucepan and melt on medium low heat until smooth or put in a container and microwave on high for about 2 minutes, stirring every 30 seconds or so.
Stir in 1 1/2 cup powdered sugar, hot water and vanilla. Add more hot water if the glaze seems too thick to pour. To be honest, my glaze was just a tad too thick.
Pour glaze in a delicious artistic fashion on the cake allowing it to sensually drip down the sides of the cake.
Decorate the top with more oreo cookies if desired.
Recipe found in Woman's World Special Collector's Edition called Chocolate!
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