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Tunnel of Fudge Cake

From

October/November 2007

Tunnel of Fudge Cake

We wanted to resurrect the classic childhood favorite Tunnel of Fudge Cake without the benefit of a prepackaged cake mix. To do this, we sweetened the cake by using Dutch-processed cocoa instead of more-acidic natural cocoa powder. Adding melted chocolate to the batter made our Tunnel of Fudge Cake more moist and contributed big chocolate punch. Slightly underbaking the cake in our recipe was the first step toward achieving the ideal consistency for the tunnel. Replacing some of the granulated sugar with brown sugar, and cutting back on the flour and butter, provided the perfect environment for the fudgy interior to form. We also found that the only way to judge when our Tunnel of Fudge cake was done was to remove the cake from the oven when the sides just began to pull away from the pan and the surface of the cake sprang back when pressed gently with a finger.

Serves 12 to 14

Do not use a cake tester, toothpick, or skewer to test the cake-the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.

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