Prepare to indulge in a dessert that’s as decadent as it is delightful! The Peanut Tunnel of Fudge Cake is a showstopper that promises to captivate your taste buds with its rich chocolate flavor and a surprise nutty center. Imagine slicing into a perfectly baked cake, only to reveal a gooey tunnel filled with chocolate chips and chopped peanuts—pure bliss! Whether you're hosting a gathering or simply treating yourself, this cake is sure to impress. Ready to create a masterpiece that will leave everyone begging for the recipe? Let's dive into the details!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped peanuts
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped peanuts and chocolate chips gently using a spatula, distributing them evenly throughout the batter.
- Pour half the batter into the prepared bundt pan. Create a tunnel in the center by using the back of a spoon to make a deep groove around the middle of the batter.
- Sprinkle additional chopped peanuts and chocolate chips into the tunnel to create a rich, nutty center.
- Cover the tunnel with the remaining batter, smoothing the top with a spatula to ensure even coverage.
- Bake in the preheated oven for 55-60 minutes. To test for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let the cake cool in the pan for 15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack. Gently tap the pan to release the cake if it doesn't come out immediately.
- Allow the cake to cool completely before serving. The tunnel of fudgy, nutty center will become more pronounced as the cake cools.
- Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving for extra decadence.
Tips
- Properly Prepare Your Pan: Make sure to thoroughly grease and flour your bundt pan to prevent any sticking. This is crucial for achieving that perfect release when you invert the cake.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This will help create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Creating the Tunnel: When forming the tunnel, use the back of a spoon to make a deep groove, but be careful not to go all the way to the bottom of the pan. This will help maintain the structure of the cake.
- Testing for Doneness: For the perfect bake, check for doneness by inserting a toothpick into the center. A few moist crumbs are a good sign that your cake is ready!
- Cooling Time: Allow the cake to cool in the pan for about 15 minutes before inverting it. This helps set the cake and reduces the risk of breaking.
- Optional Garnish: For an extra touch of elegance, dust the cooled cake with powdered sugar or drizzle with chocolate ganache before serving. This not only enhances the presentation but adds an extra layer of flavor!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 75g
Protein: 12g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 145mg
