This week, Roy wanted to share the recipe for that delicious looking cake he decorated with sugared violets last week. The cake in question, a Chocolate Tunnel of Fudge cake is an old recipe which was given to his great grandmother many years ago. The story goes that it was an award winning cake in America, but Roy isn’t sure if this is true. What is indisputable though is that this cake is one of the moistest, biggest, most delicious cakes you will ever try! So this week, Roy Creates The Famous Chocolate Tunnel of Fudge Cake.
Note: You can freeze this cake (uniced)
You Will Need:
- 2 cups of sugar
- 1 cup of vegetable oil (not olive oil)
- 2 eggs
- 3 cups of plain flour
- ¾ of a cup of cocoa
- 2 teaspoons of bicarbonate of soda
- 2 teaspoons of baking powder
- 1 and ½ teaspoons of salt
- 1 cup of strong, hot coffee
- 1 cup of sour cream
- 1 teaspoon of vanilla
- ½ a cup of chopped walnuts
- ¼ of a cup of sugar
- 225 grams of cream cheese, softened
- 1 egg
- 1 packet of chocolate bits
- 1 teaspoon of vanilla
- ½ a cup of desiccated coconut
Method:
- Grease and flour a 10 inch bundt tin (you need a very large tin because it is an enormous cake! You can cook it as two smaller ring tins, but adjust the cooking time accordingly)
- Mix together all the filling ingredients other than the chocolate bits until they are smooth, then mix in the chocolate bits
- In a separate, large bowl, beat together the sugar, oil and eggs until well combined (about 1 minute)
- Sift together the flour, cocoa, bicarbonate of soda and baking powder
- Beat the sour cream into the egg and sugar mix.
- Add all of the remaining ingredients, other than the walnuts, and beat for about 3 minutes. Roy recommends adding some of the flour, then some of the coffee – it is easier!
- Stir in the walnuts
- Pour half of the chocolate cake mix into the bundt tin
- Dollop spoonfuls of the filling mix around the cake, until you have a ‘tunnel of fudge’
- Pour the rest of the chocolate cake mix into the pan
- Bake for 70 to 75 minutes or until a skewer inserted into the centre comes out clean (remember the fudge will still be soft)
- Let the cake cool 15 minutes in the tin, then turn out onto a cooling rack
- Let the cake cool completely then, if you like, drizzle it with melted chocolate, ice with chocolate icing or drizzle with a chocolate glaze.