In my mind, no party is complete without a Bundt cake. Really. They are that special.
And Bundt has a fun kitchen gadget that makes the cakes even that much better. The Nordic Ware Tunnel of Bundt, aka, Bundt Tunnel!
The Bundt Tunnel is a handy tool that allows you to bake in a tunnel to your favorite Bundt cake. Then, you can fill the tunnel with whatever your heart desires, making your dessert a true experience.
I used my Bundt Tunnel to make a birthday cake for Christy, and it turned out pretty well, if I do say so myself. I followed the instructions for the cake on the inside of the Bundt Tunnel box. The tunnel works with both a 10-cup and 12-cup Bundt Pans, and the recipes included Chocolate Bundt Tunnel Cake with Peanut Butter Filling and Vanilla Bundt Tunnel Cake with Chocolate Ganache (the one I made). If you don’t have a Bundt Pan, I recommend the Nordic Ware Pro Cast Original Bundt Pan.
Vanilla Bundt Tunnel Cake with Chocolate Ganache
original recipe on back of Bundt Tunnel box from Williams Sonoma
(for 10-cup/2.5-l Bundt pan)
For the Cake:
- 2 1/3 cups (295g) cake flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 14 Tablespoons (1 3/4 sticks/220g) unsalted butter
- 1 1/2 cups (375g) sugar
- 4 eggs, lightly beaten
- 2 1/2 teaspoons vanilla extract
- 2/3 cup (160ml) milk
For the Ganache Filling:
- 10 ounces (315g) bittersweet or semisweet chocolate, finely chopped
- 4 Tablespoons (1/2 stick/60g) unsalted butter, cut into small pieces
- 3/4 cup (180ml) heavy cream
For the Chocolate Glaze:
- 3 ounces (90g) bittersweet or semisweet chocolate, finely chopped
- 6 Tablespoons (90ml) heavy cream
Preheat oven to 325F. Position rack in the lower third of the oven. Place a wire cooling rack on the oven rack, perpendicular to the oven rack wires, forming a grid. This will allow the cake to bake evenly.
Grease and flour a 10-cup Bundt pan; tap out excess flour.
Prepare the cake: sift together the flour, baking powder and salt, set aside. In the bowl of an electric mixer, beat the butter on medium speed until creamy and smooth. Add the sugar and continue beating until light and fluffy, about 5 minutes (if you use a Beater Blade, you won’t need to stop and scrap down the sides of the bowl!). Add the eggs one at a time, beating well after each addition. Add in the vanilla.
Reduce speed and add in the flour, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated.
Spoon batter into prepared pan, spreading batter on the side slightly higher than the center. Position the Bundt tunnel on the center tube of the pan. Set the pan on the wire cooling rack in the oven and bake until cake begins to pull away from the sides of the pan and a cake tester comes out clean, about 35 minutes. Remove from oven and cool, upright, on wire rack for 15 minutes. Then lift off Bundt tunnel. Let the cake continue to cool upright for 1 hour more.
Invert the pan onto to the rack and lift off the pan. Let cool completely for another hour.
Make ganache filling: In a bowl, combine the chocolate and butter. Warm the cream in a small saucepan over medium heat, until bubbles form around edges of the pan. Pour the cream over the chocolate and butter. Let stand 2 minutes, then gently whisk until smooth. Cool 5 minutes.
Invert cooled cake onto a large serving plate. Fill the hollow of the cake with the ganache and smooth the top. Refrigerate the cake until the ganache is firm to the touch, 30 minutes to 1 hour. Invert the cake again onto another large serving plate so the ganache is on the bottom.
Make the chocolate glaze: In a bowl, place the chocolate. Warm the cream in a small saucepan over medium heat, until bubbles form around edges of the pan. Pour the cream over the chocolate. Let stand 2 minutes, then gently whisk until smooth. Spoon the glaze over the top of the cake. Let the glaze set for 30 minutes before serving.