Tunnel of Fudge Cake

I've been wanting to make this recipe again for awhile now and was waiting for the perfect occasion. The perfect occasion came when I finally got my kMix stand mixer and wanted to put it to the test, as my hand mixer struggled with mixing all the batter for this cake.  I first made this cake several years ago for my friend Zoe's birthday after finding it on the net but had no idea it was a classic American recipe that originated from a Pillsbury bake off contest in 1966. This time around I wanted to change the recipe a little bit and added cinnamon in it.  My mixer handled the cake batter just fine and worked so much better than my hand mixers ever have. I popped it in the oven hoping the addition of cinnamon would work and judging by the spoonful of batter I tried, I couldn't wait to try the cake once it finished baking. Once it had properly cooled, Shane and I had a taste test and it was wonderful! We both loved the addition of cinnamon to this cake it really added a nice flavor and worked great with the chocolate and pecans! We both took some into work and it didn't last long, everyone really liked it! Chocolate lovers try this recipe out!

Recipe Inspired by About.com Busy Cooks
Ingredients:
Cake:
1 1/2 cups unsalted butter, softened
1 cup caster sugar
3/4 cup brown sugar
55 grams dark chocolate, melted
6 eggs
2 cups icing sugar
2 cups plain flour
2/3 cup cocoa powder
1 Tbsp ground cinnamon
1 tsp vanilla extract
1 1/2 cups chopped pecans

Chocolate Glaze:
1/2 cup dark chocolate, chopped
1-2 tsp unsalted butter
.
Steps:
Preheat oven to 350F/175C. In large bowl, combine butter, sugar, and brown sugar, and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined. Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture. Gradually add icing sugar to the batter, mixing well. By hand, stir in flour, cocoa, cinnamon, vanilla, and pecans until well blended. Grease a 12 cup Bundt pan and spoon batter into prepared pan. Bake for 50-55 minutes, until crust looks dry and shiny (traditional doneness tests won't work because of the fudgey center). Cool cake in pan on a wire rack for an hour, then invert onto serving plate and remove pan. Cool completely. In small microwave-safe bowl, place the chopped chocolate and butter. Microwave for 15 seconds at time, stir, and repeat until fully melted and mixture is smooth. Drizzle over cake to decorate.




Reactions:

6 comments:

  1. This looks so good...and I love the addition of cinnamon! Why is it that cakes with holes in them look so appetising...strange but true! :-)

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  2. Hi, I'd give that a 10!! Looks blooming' marvellous Mike. x

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  3. Loving the new look Mike! I do have a weakness for bundt cakes and this one is totally up my alley. :)

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  4. Wow this looks AMAZING!! It's calling out to me sayinf "eat me! eat me!" I wish I could :)

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  5. I tried this cake today for my daughter's birthday, and despite not *exactly*following the recipe (My daughter dropped the last shell as I read "add eggs one at a time". Oops...) It turned out excellently! Delicious-nice fudgy filling, rich but not too rich and not too sweet, and the hint of cinnamon was inspired. A definite win!!

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