Tunnel of Fudge Cake

Shooketh, was the reaction to this cake.

This recipe comes from the Hummingbird Bakery Life is Sweet cookbook; I snuck in a little bit extra cocoa powder. It was a gift for a friend, who told her boyfriend she could bake. I asked her for a picture of the inside, but she did not send it. It was very well received and did not last long.

Ingredients:

For the Cake:

390g unsalted butter, at room temperature

375g caster or white sugar

6 large eggs, at room temperature

250g icing (confectioners) sugar, sifted

305g plain flour

100g cocoa powder

1 tsp vanilla extract

250g chopped walnuts

For the Chocolate Glaze:

90g icing (confectioners) sugar, sifted

30g cocoa powder

4 Tbsp / 60g warm whole milk

Instructions:

For the Cake:

Preheat the oven to 325˚C / 170˚F.

Grease and flour a bundt cake pan, and set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and caster sugar on medium speed until light and creamy - about 5 minutes.

Lower the speed and beat in the eggs, one at a time, scraping down the sides of the bowl after each addition and mixing until just incorporated.

Gradually and carefully add the icing sugar, mixing well.

Add the flour, cocoa powder, vanilla extract and walnuts, and mix until just combined.

Pour the batter into the bundt cake pan and smooth over the top - bake for 55-60 minutes.

The cake will not be done in the centre, so inserting a toothpick will not be helpful, but the top should look dry and separate from the sides.

Remove from the oven and let cool in the pan on a wire rack for 1 hour.

Loosen the sides of the cake with a rubber spatula, and let cool for another hour.

Remove from the pan by inverting onto a wire rack, and let cool completely.

If you try to take the cake out too early, it will fall apart.

For the Glaze:

Combine the icing sugar, cocoa powder and milk in a small bowl, and beat with a whisk or a fork until smooth.

Spoon the glaze over the cake, and if there are any holes in the cake at the top, fill them with the glaze.

Let the cake stand for another couple of hours for the glaze to set before slicing.

It will ooze when sliced, this is the tunnel of fudge.