Ingrédients pour Chocolate Tunnel Fudge Cake
- ¼ cup (50g) granulated sugar
- Vegetable Oil
- 2 large eggs
- All Purpose Flour
- ¾ cup (90g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Brewed Coffee
- ½ cup (120ml) buttermilk
- Pecans
- 2 teaspoons vanilla extract
- 8 ounces (225g) cream cheese
- 1 large egg
- Flaked Coconut
- Semi Sweet Chocolate Chips
- 4 tablespoons (57g) unsalted butter
- 2 cups (240g) powdered sugar
- 1 tablespoon water
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Comment préparer Chocolate Tunnel Fudge Cake
- Preheat oven to 350°F (175°C). Set oven rack to the second-lowest position.
- Grease and flour a 12-cup bundt pan.
- In a large bowl, beat 2 cups (400g) granulated sugar, 1 cup (240ml) vegetable oil, and 2 large eggs at high speed with an electric mixer for 1 minute.
- In a separate bowl, whisk together 3 cups (360g) all-purpose flour, ¾ cup (90g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a small bowl, combine ½ cup (120ml) strong brewed coffee and ½ cup (120ml) buttermilk.
- Add the dry ingredients (flour mixture) and the wet ingredients (coffee mixture) to the wet ingredients (oil mixture). Beat at medium speed for 3 minutes.
- Stir in 1 cup (150g) chopped nuts (walnuts or pecans recommended) and 1 teaspoon vanilla extract.
- Pour half of the batter into the prepared bundt pan.
- In a medium bowl, beat 8 ounces (225g) cream cheese at medium speed until fluffy.
- Gradually add ¼ cup (50g) granulated sugar and 1 large egg. Beat until just combined.
- Stir in 1 teaspoon vanilla extract, ½ cup (70g) shredded coconut, and ½ cup (60g) chocolate chips.
- Spoon the cream cheese mixture over the cake batter in the pan, leaving a ½-inch border around the center and edges of the pan.
- Top with the remaining cake batter.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and let cool completely.
- To make the glaze: Melt 4 tablespoons (57g) unsalted butter in a saucepan over low heat.
- Stir in 2 cups (240g) powdered sugar, 1 tablespoon water, and 2 teaspoons vanilla extract. Mix until smooth, adding more water if needed to reach desired consistency.
- Drizzle the glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
280g
Fat
72g
Carbs
35g
