Every Christmas I make a special dessert for our holiday meal. I used to make the cover cake on the December issue of Southern Living, but this year I decided to go for the Tunnel of Fudge. This is a wonderful cake that is clearly a chocolate-lover's delight. Thick, dark cake with a fudgy center and covered with a chocolate glaze is beyond yummy. I knew it would be good when I tasted the batter. It became popular years ago as a Pillsbury bake-off winner and has returned as a family favorite. Here is the recipe if anyone wants to try:
1/2 cup boiling water
2 oz semisweet chocolate drops
2 cups all-purpose flour
3/4 cup cocoa powder
2 cups confectioners’ sugar
1 teaspoon salt
5 large eggs
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 cup light brown sugar
2 1/2 sticks butter, softened
2 oz semisweet chocolate drops
2 cups all-purpose flour
3/4 cup cocoa powder
2 cups confectioners’ sugar
1 teaspoon salt
5 large eggs
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 cup light brown sugar
2 1/2 sticks butter, softened
Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 oz semisweet chocolate drops
1/2 teaspoon vanilla extract
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
Heat water in microwave to boiling and mix in chocolate drops. Let stand for about a minute, then whisk the mixture until smooth. In a separate large bowl, whisk the flour, cocoa powder, confectioners' sugar and salt together. In a glass measuring cup, whisk together the eggs and vanilla until combined. Beat the butter and both sugars on medium speed until light and fluffy. Add the egg/vanilla mixture and beat just until incorporated. Pour in the chocolate mixture and beat until combined. Gradually add the dry ingredients, beating just until combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for about 45 minutes, or until the edges of the cake start to pull away from the pan. Do not overcook!
Transfer the pan to a wire rack and let the cake cool in the pan for about 1 1/2 hours before turning it out onto a cake plate with a large lip.
To make the glaze: Add the heavy cream, corn syrup and chocolate to a small saucepan. Set over medium heat and cook, stirring frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in the vanilla. Let the glaze stand for about 30 minutes to allow it to thicken slightly, then drizzle over the cake.
Transfer the pan to a wire rack and let the cake cool in the pan for about 1 1/2 hours before turning it out onto a cake plate with a large lip.
To make the glaze: Add the heavy cream, corn syrup and chocolate to a small saucepan. Set over medium heat and cook, stirring frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in the vanilla. Let the glaze stand for about 30 minutes to allow it to thicken slightly, then drizzle over the cake.
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