The first recipe that I decided to attempted from my new Hummingbird Bakery Book, is this amazing Tunnel of Fudge Cake and I’m really happy with how it turned out.
As much as I enjoy baking, I’m not particularly good at it and most things I bake end up burnt, under cooked or falling apart! I found this recipe really easy to follow, it turned out exactly as it should have and it tastes amazing, yay!
Taken from the book:
This recipe is adapted from the runner-up in the 1966 Pillsbury Bake-Off. The original recipe used Pillsbury powdered mix and became an instant hit after the company printed it in the newspaper ads. The cake will have a gooey middle, so don’t test it with a skewer. And use the nuts or it won’t work!
The recipe warns that because of the gooey middle, the cake can fall apart easily if taken out of the pan too soon. Given my history of baking fails I was fully expecting this to happen, or the opposite and it be overcooked. So I was really pleased with myself when it didn’t fall apart and it was gooey in middle!
For the cake
- 390g unsalted butter, softened
- 375g caster sugar
- 6 eggs
- 250g icing sugar
- 305g plain flour
- 90g cocoa powder
- 1 tsp vanilla extract
- 250g chopped walnuts
For the glaze
- 90g icing sugar, sifted
- 30g cocoa powder
- 4 tbsp warm milk
- Preheat oven to 170 degrees. Grease the bundt pan and put to one side
- Using a freestanding mixer or a hand-held electric whisk, beat the sugar and butter for about 5 minutes on medium speed until light and fluffy. Lower the speed and add the eggs one at a time. Gradually add the icing sugar and mix well. Add the flour, cocoa powder, vanilla and walnuts and mix until just combined.
- Scrape the mixture into the bundt pan, smooth on top and bake for 55 – 60 minutes. The cake will not be done in the middle but will be dry on top and separating slightly from the sides. Remove from the oven and leave to stand in the pan for one hour. After an hour, loosen around the sides with a spatula and allow to cook in the pan for a further hour. Remove from the pan by inverting onto a wire rack, allow to cool completely.
- To make the glaze, combine the ingredients in a small bowl and beat with a whisk until smooth
- Spoon the glaze over the cake, letting it drip down the sides. Let the cake stand for a little while to set the glaze before transferring to a cake plate
What do you think? Is this something you would bake at home?
Thanks for reading.