The Legendary Tunnel of Fudge Cake (in a cast iron bundt pan)
The famous Tunnel of Fudge bundt cake: after this recipe won second place in the 1966 Pillsbury Bake-Off, it took the country by storm and transformed the bundt cake pan from an obscure oddity to a must-have in any baker's kitchen. When baked correctly, this is a rich chocolate cake with a mysterious tunnel of molten or softened chocolate in the center, similar to the modern day lava cake. How rich is this cake? Three other famous words can describe this cake: Death By Chocolate. And yet, this may be one of the most difficult bundt cakes to make. This video shows one attempt at baking the famous Tunnel of Fudge cake. Can you make this cake any better? Try it yourself and see! The recipe for this cake can be seen on my Web site, Cast Iron Chaos, at:
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History of the Tunnel of Fudge Cake:
MUSIC: Symphony No. 9 (1824), Allegro molto assai (Ode to Joy) by Ludwig van Beethoven. Performed by the Skidmore College Orchestra (Public Domain).
Music courtesy of Musopen:
Cast Iron Magic: Dark Chocolate Fudge Bundt Cake
Viddy well, O my brothers, and glazzy your razzodocks on one of the most decadent dishes you can prepare in a cast iron pan: dark chocolate fudge bundt cake, with a ganache of Ghirardelli dark chocolate. This was prepared in a cast iron bundt pan; though the technique provided here will also work with a thick aluminum bundt pan. The ganache was prepared in a Wagner Ware deep 3-quart cast iron saucepan. The recipe for this cake can be found on my Web site, Cast Iron Chaos, at: The recipe also includes variations to allow for devil's food cake, red wine cake, and chocolate cobbler for serving with ice cream.
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Chocolate Fudge Cake Recipe
This chocolate fudge cake rich, dense and super chocolaty! This amazing chocolate cake is covered with delicious chocolate ganache and dark chocolate shavings. If you familiar with mud cake, this cake may remind you the famous mud cake with flavor and texture. If you like chocolate cakes, you must try this decadent, fudgy chocolate cake!
Printable Recipes:
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Chocolate Pancakes:
Baked Chocolate Cheesecake:
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For the cake:
125g (4.5oz) Dark chocolate
100g (7 tablespoons) Butter
1/4 cup (30g) Cocoa powder
2 Eggs
3/4 cup (150g) Brown Sugar
1/2 cup (100g) White sugar
1½ cups (190g) All-purpose flour
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (240ml) Boiling water + 1 teaspoon instant coffee *or just boiling water
1/4 cup (60ml) Vegetable oil
1 teaspoon Vanilla extract
For the ganache:
125g (4.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream
Dark chocolate shaving for decoration
Directions:
1. Preheat oven 160C (320F). line the bottom of an 9X5-inch loaf pan with parchment paper and grease with butter.
2. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. Chop the chocolate into small pieces, transfer to a large heat-proof bowl, add butter. Place the bowl over a double boiler and melt completely.
4. Remove from heat, add both sugars, oil and mix until combined. Allow to cool for 10 minutes. Add eggs and stir until incorporated.
5. Sift in dry ingredients and mix until incorporated.
6. Add boiling coffee and mix until combined.
7. Pour into prepared pan and bake for 50-55 minutes. Until a toothpick inserted comes out clean.
8. Meanwhile make the ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool for 10-20 minutes.
9. Release the cake from the tin, pour the ganache over the cake, sprinkle some chocolate shavings and let set.
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Chocolate Fudge Bundt Cake
Dark and dreamy, our Chocolate Fudge Bundt Cake is everything a chocolate lover could want: rich and intensely chocolate-y with a moist, tender crumb, topped with a thick layer of chocolate ganache.
Visit the recipe to get started:
Chocolate Fudge Bundt Cake
Chocolate Fudge Bundt Cake
Ingredients
Cake
1 cup (227g) brewed coffee*
16 tablespoons (227g) unsalted butter
3/4 cup (64g) unsweetened cocoa powder, Dutch-process cocoa preferred
2 cups (397g) sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 cups (241g) King Arthur Unbleached All-Purpose Flour
2 teaspoons vanilla extract
2 large eggs, at room temperature
1/2 cup (113g) sour cream or yogurt (regular or Greek), full-fat preferred, at room temperature
Icing
2/3 cup (113g) chopped bittersweet or semisweet chocolate, or chocolate chips
1/4 cup (57g) heavy or whipping cream
Instructions
1) Preheat the oven to 350°F.
2) To make the cake: Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.
3) While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
4) Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
5) In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. Mix into the chocolate batter, stirring until thoroughly combined.
6) Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick. Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean. Note: a pan with a dark interior will bake the cake more quickly; start checking at about 40 minutes.
7) Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
8) To make the icing: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.
9) Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Spoon the icing over the top of the cake, letting it drip down the sides.
10) Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.
We tried this recipe from King Arthur Flour!
Chocolate Fudge Brownie Cake - CincyShopper
If you are a fan of easy chocolate desserts, you will want to make this Chocolate Fudge Brownie Cake. This bundt cake has lots and lots of chocolate. So super simple and perfect for chocolate fudge brownie fans.