Every time I heard about a Tunnel of Fudge Cake recipe, I’d make a mad dash to check it out. Most included a boatload of chopped nuts…something my family would not eat. One of my foodie friends shared this recipe… which is sans nuts…and topped with a glossy chocolate glaze. I knew I’d found a winner. This week’s #Sunday Supper is focusing on Halloween…and who wouldn’t want to have a slice of this decadent cake for some much needed sustenance after an exhausting night of Trick-or-Treating?
I let my oldest know that he could take up to half the cake home when he stopped to visit the dog while Katie and I were in Chicago. He didn’t sound all that interested via our text conversation, but, low and behold, only a demilune remained on the cake plate upon our return…yup, it’s that scrumptious!!!!
Tunnel of Fudge Cake… adapted from Brightideas.com
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 1/2 cups Dove Dark Chocolate Promises (may use some milk chocolate) or just use your favorite dark chocolate bar, chopped, about 11 ounces total, divided
3/4 cup (1 1/2 sticks) butter, at room temperature
1 2/3 cups sugar
1 teaspoon vanilla bean paste or vanilla extract
3 eggs, at room temperature
1 cup milk
1/2 cup sour cream
1/4 cup Karo syrup (light corn syrup)
1/2 cup heavy cream
Butter and flour a 12 cup capacity Bundt pan. Set aside. Preheat oven to 350º.
Combine the flour, baking powder, baking soda and salt in a bowl and whisk to combine. Set aside.
In a large bowl, beat the butter, sugar and vanilla till fluffy, then add the eggs, one at a time, till incorporated.
In another bowl (I used a glass measuring up with a spout), whisk together the milk and sour cream. With the mixer on low, alternately add the flour and the milk mixture into the batter, mixing till smooth.
Stir 1 cup of this batter into melted chocolate and set aside (chocolate should be warm not hot before adding batter). Set aside.
Spoon slightly more than half the plain batter into the bottom of the prepared Bundt pan. Add the chocolate batter (I aimed for the middle of the plain batter, but that may have made my chocolate layer extra heavy therefore making it sink), followed by the remaining plain batter. Smooth top with offset spatula if needed.
Bake for 55-60 minutes or till toothpick inserted into the center comes out clean. Let cook for about 10 minutes then release from pan to cool completely on wire rack.
To make glaze, melt remaining chocolate with Karo syrup and heavy cream in the microwave for 1-2 minutes, stopping and stirring every 30 seconds till smooth and melted. Cool slightly. Place cake on the cooling rack over a baking sheet lined with parchment. Spoon glaze over cake.
I hope you’re ready for a howling good time, because today my #SundaySupper friends and I will be conjuring up some magic in our bubbling cauldrons to bring you everything from Ghoulish Gruel to Haunted Snacks to Spooky Sweets, and of course a few Bewitching Brews! Thanks to Leslie, of La Cocina de Leslie, for organizing and hosting this spooktacular event!!!
Witches, ghosts, goblins, vampires, zombies, monsters… Everyone is invited. You don’t want to miss this hair-raising party. It’s sure to be a real scream!
On the menu for our Trick-or-Treat #SundaySupper Halloween Party:
Please be sure you join us on Twitter throughout the day, this Sunday (October 28th) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about all things Halloween. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
We’d also love to feature your favorite Halloween recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.