MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

Back   

TUNNEL OF FUDGE CAKE

MyCookbook Recipe Database
MyCookbook Member: Olha
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Tunnel Of Fudge Cake:

    1 cup white sugar
    1 cup brown sugar
    1 cup vegetable oil
    2 large eggs - room temperature
    3 cups all-purpose flour
    3/4 cup cocoa - measured, then sifted
    2 teaspoons baking soda
    2 teaspoons baking powder
    tiny pinch salt
    2 teaspoons vanilla
    1 cup warm brewed coffee
    1 cup buttermilk

    Filling:

    1/4 cup white sugar
    1 package (8 oz.) cream cheese - room temperature
    1 teaspoon vanilla
    1 egg
    1 cup miniature semi-sweet chocolate chips

    Glaze (see note)

    3 squares unsweetened chocolate - melted and cooled
    1 cup confectioner's sugar
    2 tablespoons unsalted butter
    hot water to thin if necessary

    White chocolate glaze:

    2 oz. white chocolate - melted 1 teaspoon unsalted butter

    Preheat oven to 350 F. Generously grease a 10 inch Bundt pan (do not use any other pan - tube pan will not work).

    Combine sugar, oil, eggs and beat with an electric mixer for 2 minutes. Add remaining cake ingredients and blend well on slow to medium speed for two to three minutes - scraping bowl periodically to ensure batter is homogeneous. Set batter aside.

    Using a hand whisk or whisk attachment on electric mixer, blend sugar and cream cheese, then vanilla and egg to make a creamy, smooth batter.

    Place half of batter in Bundt pan. Cover evenly with cream cheese batter. Sprinkle on chocolate chips. Gently cover with remaining chocolate batter. Bake until cake tests done - 60 to 70 minutes (cake should spring back when gently pressed).

    Cool 30 minutes in pan before removing to a cake rack. (If cake sticks to pan, place it on a warm burner to allow pan to release cake more easily.) Cake firms up more as it cools.

    Meanwhile, for glaze, melt chocolate and stir well with confectioner's sugar and vanilla. Add water as needed to make glaze pourable. Melt white chocolate and stir butter into it to loosen. Place white chocolate in a paper cone (or drizzle it from a spoon).

    Before serving cake, invert it on a platter and drizzle chocolate glaze evenly over top. Drizzle white chocolate on top of this (allow chocolate glaze to set a few minutes) in a decorative pattern. Glaze is optional. Dusting with icing sugar works as well.


Share |