Tunnel of Fudge Cake
The walnuts in this fudge cake provide the structure for a beautiful chocolate tunnel - making each slice perfection.
Our good friend Brigham requested this cake for his birthday a few years back. Adapted from Pillsbury’s recipe, the walnuts in this fudge cake provide the structure for a beautiful chocolate tunnel. Each slice is perfection.
Tunnel of Fudge Cake
Prepare a bundt pan:
Butter & flour the complete inner surface
Preheat oven to 350F
To the bowl of a stand mixer (or a large mixing bowl), add:
1 3/4 cups sugar
1 3/4 cups butter, softened
Cream together until lightened.
Individually add, mixing well after each:
6 eggs
Then add:
2 cups powdered sugar, in 1/2 cup increments
Sift together and fold in:
2 1/4 cups flour
3/4 cups cocoa
2 cups walnuts, coarsely chopped
Spoon batter into the prepared bundt pan.
Bake for 45-50 minutes, until cake appears set and edges begin to pull away from the pan.
Remove from oven and cool, upright, for 2 hours
Invert on serving plate and cool an additional 2 hours
Chocolate Glaze
Combine in a small bowl:
3/4 cup powdered sugar
4 Tbsp cocoa
2 Tbsp heavy cream
Whisk together until smooth.
Drizzle over cooled cake.
Optional: top with chopped walnuts.
Allow glaze to set.
Slice & serve.
Brenda’s tips:
Serving size: 16 slices
The walnuts are critical to developing the “tunnel of fudge” in the center of this cake - do NOT omit
Window to B’s kitchen . . .
Lava Cake
Brenda’s favorite cake, and the first birthday cake she baked for the first of John’s Birthday’s they spent together as a married couple.
The first of John’s birthday’s we spent together was four months after our wedding. I wanted to make a birthday cake for him . . . only I was uncertain which was his favorite. I poured over my cookbooks, seeking inspiration as I tried to guess the one he would choose - but desiring to surprise - I couldn’t simply ask.
After much internal deliberation, I selected the best choice, and I gathered and assembled and baked . . . I made my favorite cake for my favorite man.
Lava Cake
Set oven temperature to 425F.
Butter & flour complete interior surface of four - 4 oz ramekins. Place prepared ramekins on a sheet pan, set aside.
To the bottom pot of a double boiler*, add:
~2 cups water
Set over high heat on stove, and bring to a boil.
While heating water, to the top bowl of a double boiler* add:
4 oz unsweetened chocolate, coarsely chopped
1/2 cup butter
Set bowl over heated water, reducing stove temp to medium-low. Stir periodically and while melting, prepare the following . . .
To the bowl of a stand mixer, add:
2 egg yolks
2 eggs
1/4 cup sugar
Mix on medium speed until the mixture thickens and lightens in color. Reduce mixer speed to “stir” and slowly pour in the melted chocolate mixture. “Stir” until completely combined.
Divide batter equally among the four prepared ramekins. Transfer sheet pan with filled ramekins to preheated oven. Bake for ~8 minutes. Remove from oven.
Remove lava cake from ramekin:
Slide a paring knife around the lava cake, loosening it from the ramekin
Place a dessert plate over the top of the ramekin
Hold the plate tight to the ramekin and, utilizing a hot pad, invert the ramekin & plate
Slip a fork under the edge of the ramekin and pull the ramekin off
Serve hot, with fresh whipped cream and salted caramel sauce.
Brenda’s tips:
Serving size: 4
If milk chocolate is preferred over dark chocolate, substitute any combination of sweetened chocolate for the unsweetened chocolate
For gluten-free, substitute cocoa powder or granulated sugar for the flour to butter & “flour” the ramekins (demonstrated in the Window to B’s Kitchen below)
Lava cakes can also be prepared using an electric mixer or whisk
Lava cakes can be prepared in advance . . .
Refrigerate the raw cakes (in the ramekins)
Remove from refrigerator and bring to room temp, resting ~30 minutes
Bake as directed above
*Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl
the bottom is filled ~ halfway with water and heated over the stove to create hot steam
the top bowl contains the chocolate, and the indirect heat created by the steam will melt it without burning or drying out the chocolate
Window to B’s kitchen . . .
Melting the chocolate . . .
Making the batter . . .
Preparing the ramekins . . .
Removing the baked cakes from the ramekins . . .