Comments on: Fudgy Chocolate Bundt Cake

By: Audra

Audra — Sun, 09 Feb 2025 14:40:00 +0000

Here is a link to the recipe with lots of comments :) https://everydayannie.com/2012/04/27/tunnel-of-fudge-cake/

By: Audra

Audra — Sun, 09 Feb 2025 14:38:40 +0000

In reply to R. Hadzima. Hi. This is the American Test Kitchen Tunnel of Fudge Cake recipe with barely any adaptations. If you look that recipe up you'll see how it also doesn't have any baking soda or powder. I'm not sure how it works- but it does! If you look up the comments on the original recipe you may find some help on what went wrong?

By: R. Hadzima

R. Hadzima — Sun, 09 Feb 2025 01:38:25 +0000

In reply to Mila M. No, you are not the only one. Mine also collapsed and was not salvageable. Very disappointed- I checked the recipe multiple times, because there was no baking soda or powder listed. I decided to trust the recipe and that was a mistake. The batter smelled and looked great. The cake was a mess. Anyone know how much soda and or powder should go in this?

By: Liz

Liz — Tue, 25 Jul 2023 14:58:17 +0000

I made exactly as directed, cutting the recipe in half for a 6-cup cake pan. I found out something important: if you ignore the timer while sending Just One More Email out, thinking you’ll get there in a second, and then let the cake bake for at least 10 minutes longer, it’s still delicious! Though not the oozy-centered creation I intended, I still have a very serviceable tube cake whose flavor is reminiscent of a fudgy brownie–especially where the edges got a tad crispy. To trap what moisture remained I wrapped it in plastic while still warm, and later I’ll dowse it with simple syrup for some extra softness. Then I know it’s still going to be great with ice cream or in a trifle. This was a practice run for an auction item I have to deliver tomorrow, and I’m encouraged enough by the great flavor and easy release to go for it (with double timers set!). Thanks!

By: Barb

Barb — Sat, 08 Apr 2023 14:28:16 +0000

In reply to Baker Momma. I made this and everyone loved it. It was sooooo easy and yummy!

By: Katie

Katie — Fri, 07 Jan 2022 06:26:39 +0000

In reply to Angela Banks-Harris. You can’t taste the coffee it just enhances the chocolate flavor.

By: Angela W Broyles

Angela W Broyles — Sat, 06 Apr 2019 11:42:08 +0000

So YUM!! I used semi-sweet chocolate instead of dark. But my cake did sink after inversion (baking 45 minutes and cooling in the pan one hour). Next time it needs 5-10 minutes more baking time, and I need to rotate the pan 1/2 way through. I should have practiced this ahead of time due to oven and pan variances. The cake did come out of the pan easily. Also, although I made the glaze, I did not add it- I think it would have been too rich. I served it warm (after cooling 1 hour in the pan) with vanilla ice cream. It wasn’t the prettiest cake but was a huge hit!