Wednesday, June 30, 2010
Tunnel of Fudge chocolate cake
I made this cake yesterday for some family and thought it turned out great, despite the fact that I mostly baked the tunnel right out of it...I was nervous about under-doing it. Shouldn't have been, I'd eat this thing raw. Ohhhh delicious, especially with the cream cheese glaze on top. Ignore the sad attempt at a picture, I was running out of time.
Tunnel of Fudge Chocolate Cake
1/2 cup boiling water
2 oz. bittersweet chocolate, broken in a few pieces (I like Valhrona)
2 cups flour
2 cups powdered sugar
3/4 cup good quality cocoa powder, dutch processed
1 tsp. table salt
2 & 1/2 sticks unsalted butter, softened (Just call me Ina)
1 cup white sugar
3/4 cup packed light brown sugar
1 TB. good vanilla
5 large eggs, room temp
1 recipe cream cheese glaze
Adjust oven rack to lower middle position. Preheat to 350 degrees. Spray a 12 cup bundt can well with Pam.
Whisk the boiling water and chocolate together in a small bowl until melted and smooth. Let cool slightly.
In a medium bowl, whisk the flour, powdered sugar, cocoa and salt together.
In a mixer, beat on medium the butter, white and brown sugars and vanilla until light and fluffy, about 3-6 min. Beat in the eggs, one at a time, until combined, about 1 minute. Beat in the chocolate mixture until combined, about 30 seconds. Reduce speed to low and add the flour mixture. Beat slowly JUST until incorporated.
Scrape batter into prepared bundt pan and smooth the top. Give it a tap on the counter to settle it. Bake cake until edges pull away from the sides of the pan and the top feels springy. (That never happened in my case.) Check it at 40 min, may take 45 minutes. Don't try to use a toothpick, if you are doing it right, the center will still be wet, just like an underdone cake.
Let cake cool in pan for 10 minutes, then flip it over. Cool it completely before adding a glaze.
Cream Cheese Glaze
1 & 1/2 cups powdered sugar
3 TB. cream cheese, softened
3 TB. milk
2 tsp. fresh lemon juice
1/8 tsp. table salt
Combine ingredients together in a small bowl, beat until smooth. Drizzle it over the cooled cake. Let it set for 25 minutes before serving.
I'm sure this cake will keep really well, you could easily make it a day or two in advance and refrigerate.
Recipe based off of Cook's Illustrated