The heat and work had me a little spent this past Monday, so I wasn’t terribly in the mood to make something, but I decided to press on anyway, for you.
As an aside, I found it to be a huge win when I didn’t have to turn on the air conditioning because it didn’t enter the triple digits. I’m not a fan of heat, I prefer a more moderate climate. Anyway, after searching for some time for a simple recipe, I finally found one that I could make with relative ease, then I decided to try and flip it and twist it.
This cake goes by a couple different names from what I could gather: Magic Tunnel cake or Tunnel of Fudge cake, either way it’s sort of like a lava cake made in a bundt pan. You get cake and tucked in the middle of the slice is a little bit of underbaked gooey goodness. Apparently the history goes far back to a Pillsbury baking competition way back before time was even measured, or maybe it was the 1960’s. Either or. Feel free to look that up, but that’s a brief history of it made even briefer.
I wouldn’t call this a resounding success, but it wasn’t a miserable failure, either. It was good, could’ve used a minute or two less in the oven because the outer edges burned just a touch, but I followed the recipe, so I’ll blame it on any of a number of factors, which I’ll get to at the end. First, I’m going to need to apologize because the site I got this recipe from has entirely disappeared from my computer. Checked the history like five times already, everything from Monday is there and everything after Monday is there, save for this site. I’ve been searching for about two hours now. It’s been fruitless. If I ever find it, I’ll definitely link to it, but until then I’ll go with what I remember. I altered the recipe and did make a little note to myself with the changes and what I would do the next time. Here we go, all apologies to the original creator:
Dark Chocolate and White Chocolate Tunnel of Fudge Bundt Cake
For Dark Chocolate Portion:
- 1 cup of butter
- 1 cup of sugar
- 4 eggs
- 1 cup of flour
- 6 ounces dark chocolate chips (I used Hershey’s Special Dark)
- 1/2 teaspoon vanilla
- 1 teaspoon salt
For White Chocolate Portion:
- 3-4 ounces white chocolate chips (I used Ghiradelli white chocolate)
- 1/2 cup butter
- 1/4 cup flour
- 1 egg
- 1/4 cup sugar
- 1/2 teaspoon vanilla
(If you want to make a single flavor cake, just add up the ingredients and pick a chocolate. In other words 1.5 cups butter, 1.25 cups sugar, 1.25 cups flour, roughly 8 ounces chocolate, etc.)
For the remainder
- Cocoa powder to dust bundt cake pan
- Confectioner’s sugar for dusting cake afterwards (optional)
- Pecans or walnuts (optional)
Dark Chocolate portion:
So, here’s what to do for the dark chocolate portion, beat the eggs and sugar until the sugar is no longer visible and crystalized. Meanwhile you can butter the pan and dust it with some cocoa powder. Melt your chocolate in a double boiler if you have one, I used a saucepan inside a larger pot of heated water. Melt and stir until smooth, though, I reckon a little lumpy wouldn’t be horrible for texture, that is. Let your chocolate cool a bit then add slowly to the egg mixture, so as not to make chocolate scrambled eggs. Once that is mixed, sift a cup of flour and add to chocolate mixture. Mix it up, if you want to add nuts this is probably the time to do so. Pour the mixture into your bundt cake pan. It may look something like this:
White Chocolate portion:
You’re essentially repeating the same steps for the white chocolate that you did above, but it’ll be on a smaller scale. I’m not sure if the proportions shake out, but it’s all cake and it’s all going down the same face hole, so that’s just how I figured it out.
Beat egg and sugar until you’ve knocked the crystal out. Melt butter and white chocolate. (Not having the foresight of making this visually appealing for the blog I didn’t even bother to clean the saucepan, so my white chocolate isn’t white, it’s just lighter brown. I guess it didn’t matter to me since it was all cake, but it should have because the contrast would’ve made this look a lot prettier. Don’t make my mistake if you’re going for something aesthetically pleasant. I also didn’t clean out my mixing bowl, so the same thing happened twice. Still, there’s contrast with the two chocolate mixtures as you can see in the picture below.
Let your white chocolate cool some. Add your flour to the egg and sugar mixture. Add your vanilla and slowly add in cooled down white chocolate. Now add to bundt pan. I laid it on top, trying to keep it in the center of the mixture (see photo below), hoping that would make it look cool once baked, which it sort of did as you’ll see further down the line.
The original recipe called for baking at 425 degrees for exactly 20 minutes. Now, my cake came out a tad burnt and I’m not sure if that’s because I can’t trust my oven temperature because I didn’t do what I normally do, which is set my timer for a minute or two short of what is recommended then hover over it in order to prevent mishaps such as this, or if it’s because this was the first time using the pan. Then again it’s also possible that the temperature was too high all together because most other recipes I’ve seen have it bake at 350 degrees for about 45 minutes. Maybe I’ll try again another day down the road. Either way this is what it looked like coming out of the oven. You can see the burned edges in the lower left corner. Oh, and the toothpick/cake tester thing won’t work as the cake should be gooey, you’re just going to have to monitor your time carefully.
Flipped it over onto a plate and you can see that it’s just a touch overdone on top, but that didn’t seem to affect the taste of it too badly. Also, of note I don’t have nice plates like other people do. I’m sorry. I guess that’s something I’ll have to work on in the future for the sake of food photography (phoodtography? foodtography?)
At this point you can go ahead and dust it with confectioner’s sugar if you like. If you’re not counting calories maybe a chocolate glaze on top would be awesome? I ran out of powdered sugar, so I just sprinkled some of my left over cinnamon sugar from my last cupcake recipe on top.
That’s a nice firm cake ‘crust’, undercooked cake in the center, and what’s that at the bottom of the slice? Gooey white chocolate (I know, it’s brown, whatever, I already admitted my shortcomings) and that’s all good. Serve it with some vanilla ice cream or whatever floats your raft. Enjoy. Oh, and if it’s cooled off, throw it in the micro for about ten seconds and enjoy it warm.
What I learned this time around:
- Bookmark a site when you find a recipe you like, so that it doesn’t disappear into the either forevermore, so that you can give credit where credit is due. (I’m really truly sorry to the original creator)
- Clean out your bowl and/or pot when making something like this that you’re going to use for photographic evidence. It’ll make it look a whole lot better, since that is what you’re going for. *facepalm*
- Always set your timer to the minimum time required or even sooner just in case something like this happens.
- Consider getting an oven thermometer to ensure your ovens accuracy.
If you give this a shot, let me know how it goes. Share a picture, I’d like to see what my cake should have looked like. Until next time. Thanks for looking, liking, sharing, doing what you do. I appreciate it immensely.