Tunnel of Fudge Cake

How I am just now discovering that there is such a thing as a TUNNEL OF FUDGE cake???  Seriously, where has this chocolatey, fudgey fabulousness been all my life? 

From the moment that I read the words "tunnel of fudge", I was in love.  I actually stumbled upon this cake quite by accident.  I was innocently searching molten lava cake recipes when this dreamy circle of glazed chocolate goodness popped up.  How could I not go to my kitchen and make this cake immediately?   Tunnel of fudge, people - TUNNEL OF FUDGE!!!

I don't claim to understand all of the science of baking but I do know the very basics behind cake baking.  This cake has me absolutely astounded though. 

​One batter that magically separates into a rich chocolate cake and a dark, fudgey center.  No truffle filling, no fudge sauce poured into the center, no pudding spooned into the center.  It's a true cake mystery friends.  I don't know how it happens but I love it.  And I'm pretty sure that you will too.  

Tunnel of Fudge Cake
1 tbsp. Dutch-processed cocoa powder
1 tbsp. unsalted butter, melted
For the cake:
½ cup boiling water
2 oz. bittersweet chocolate, chopped
2 cups (10 oz.) all-purpose flour
¾ cup (2¼ oz.) Dutch-processed cocoa powder
2 cups (8 oz.) confectioners’ sugar
1 tsp. salt
5 large eggs, at room temperature
1 tbsp. vanilla extract
1 cup (7 oz.) granulated sugar
¾ cup packed (5¼ oz.) light brown sugar
20 tbsp. (2½ sticks) unsalted butter, at room temperature
For the glaze: 
¾ cup heavy cream
¼ cup light corn syrup
8 oz. bittersweet chocolate, finely chopped
½ tsp. vanilla extract

Whisk together cocoa powder and melted butter.  

Brush the inside of a bundt pan with the cocoa mixture. 

Pour boiling water over chopped chocolate. 

Let stand 1 minute.  Whisk until smooth. 

Combine flour, cocoa, powdered sugar and salt. 

Combine eggs and vanilla. 

Cream together sugar, brown sugar and butter in standing mixer. 

Add in the egg mixture until just combined. 

Add in the chocolate mixture and stir until combined. 

Add dry ingredients. 

Spread batter into prepared pan.  Smooth with a spoon. 

Bake 45 minutes at 350.  

Cool 1 1/2 hours before inverting onto serving platter. Cool 2 hours before slicing. ​

Combine cream, cornstarch and chocolate in saucepan for glaze. 

Heat and stir until smooth.  Stir in vanilla. 

​Remove from heat and allow to thicken for 30 minutes. 

Drizzle over cake and allow to stand for 10 minutes to set. 

Decorate with sprinkles.

Some days, I just need chocolate in my life.  Like days when my sweet girl is packing up her room and getting ready to move into her apartment at college.   It's a good thing we have chocolate in the house this week - I'm gonna need it.  

Ciao!

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