This is one of the most entertaining things I’ve ever made in the kitchen. It’s a Bundt cake with this crazy fudgy tunnel going through the cake (that dark ring at the bottom). The recipe came from the 2009 Best of America’s Test Kitchen booklet, and it’s based on an old recipe from a Pillsbury baking competition. The confectioners’ sugar is apparently the key. Adam has told me a few times about a cake he used to make as a kid that had a fudgy layer that separated from the batter and dropped down to the bottom when it was baked. It was one of his favorite things to make and eat as a child, so when I saw this recipe I thought it was worth trying out. I’d hoped it would be like the cake Adam ate as a kid, and he said it was.
I didn’t succeed in making the glaze in the recipe. The chocolate overheated and turned into a sludgy mess, so instead I melted my leftover chocolate frosting from the cupcakes and poured it over the cake. Just as awesome.
Tunnel of Fudge Cake
Serves: 12