Cake Recipe: Tunnel Of Fudge

Don’t we all love getting immersed in the goodness of the chocolate cake? And, when it’s the original Tunnel of Fudge,  with definitely a chocolaty twist. Would you simply sit away ditching your raging cravings? Obviously not. Not we even.  So here we have brought an exotic recipe of your very own Tunnel of Fudge Cake, which you can use to treat your taste buds with a chocolaty riot.

So, let’s get straightaway to the recipe because the drooling time is already on.

Ingredients

For the cake:

• 2 cups of all-purpose flour
• Chocolate Fudge Frosting Mix about 2 cups. ( it’s about loads of chocolate)
• 2 cups of chopped and  grated walnuts
• Adequate ( unsalted butter, more than a cup )of unsalted butter.  Melt it at room temperature
• 6 large eggs at room temperature. Avoid storing eggs in the refrigerators especially the ones you will be using for this recipe.
• 1 1/2 cups of sugar. Opt for a bit more if you need to increase the sweetness.

For the glaze:

The chocolaty garnishing matters. After all, that’s what gives your very own Tunnel of Fudge cake the perfect twist.  So, here’s what you would need for glazing the cake

• ³/₄ cup of confectioners’ sugar. Don’t settle for the sugar that we have every day.
• ¹/₄ cup of unsweetened cocoa powder
• 4 to 6 tsp of milk

Method Of Preparation

For the cake:

• Start with preheating the oven to 350° F.
• Fetch a Bundt with 12 cups and generously spread butter on it.
• Now in a medium-sized bowl whisk the frosting mix and flower. Stir in the walnuts. Set aside once done.
• Now use a standard mixer to turn the remaining butter a bit creamy, Whisk the butter at medium speed and continue until it gets a frothy consistency and fluffy. Post 5 mins of whisking, add eggs, one at a time. Beat eggs for 30 seconds after each.
• Scrape the sides of the bowl regularly. With the mixer running at medium speed, slowly stream in the sugar. Once done with pouring, continue to beat at medium speed for an additional 3 minutes.
• Remove the bowl from the mixer and using a Silicone spatula, wrap the flour-frosting-nut mix until no streaks of flour are present. Spoon the batter into the prepared pan.
• Bake for 55 to 60 minutes, until the top part of the cake, is clearly visible. Refrain from over baking it. Else the fudgy feeling will be lost.
• Let it cool in the pan for at least 2 hours, then remove the cake from the pan and let it rest in room temperature.

For the glaze:

1. Take a small bowl and whisk together confectioners’ sugar, cocoa powder, and milk. Don’t pour much milk at the onset, instead start adding a small quantity of milk with the mix. If required keep adding more milk to attain the desired consistency.
2. Drizzle the glaze over the cake in the cool cake. Let it sit for  20 minutes to as the glaze will be hardened by that time and it’s ready to serve

So, are you ready for the chocolaty treat? Binge eat your very own Tunnel of Fudge Cake.