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Parve
Medium
3 Hours
Diets 
This is one of my favorite cakes. Dense, moist, and so flavorful, where a combination of quality cocoa and chocolate yield perfection every time. A tunnel of fudge is the result of baking a cake until it pulls away from the edges of your pan but is not totally set. Don’t test with a toothpick in the usual way, as the fudge center won’t yield a clean test. Just follow the directions provided for a perfect result.
1/2 cup boiling water
2 ounces (56 grams) quality baking chocolate, broken into pieces
2 cups Mishpacha Flour
2 cups confectioners’ sugar
3/4 cup Gefen Cocoa Powder
1 teaspoon salt
1 and 1/4 cups (2 and 1/2 sticks) margarine (use soy-free, if needed)
1 cup sugar
3/4 cup light brown sugar, packed
1 tablespoon Gefen Vanilla Extract
5 eggs, room temperature
1 cup confectioners’ sugar
3 tablespoons prepared coffee (not granules)
3 tablespoons Gefen Cocoa Powder
3 tablespoons Gefen Corn Syrup
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and flour a Bundt pan.
Pour the boiling water into a measuring cup and place the broken chocolate pieces inside. Stir until chocolate is melted. Set aside to cool.
Combine the flour, confectioners’ sugar, cocoa powder, and salt in a medium-sized bowl.
In a large mixing bowl, beat the margarine, sugars, and vanilla on medium speed for three minutes until light and fluffy. Scrape the sides of the bowl.
Add in one egg at a time and beat until combined. Pour in the chocolate mixture and beat for 30 seconds. Slowly add in the dry ingredients and beat until incorporated.
Transfer the batter to the Bundt pan. Gently tap the pan on the counter to level out the batter.
Place pan in the center rack of the oven. Bake for 45 minutes.
Remove from oven. Allow the cake to cool 10 minutes, then turn out onto a wire rack. Cool completely (about two hours) before glazing.
To make the glaze, combine all ingredients in a medium-sized bowl. Whisk until smooth. Allow the glaze to sit for five minutes before pouring over the cake.
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Oil? Would oil work in this recipe instead of the margarine?
I had this recipe. I think it needs the margarine. You can use the earth balance kind if you want healthier.
I used oil for this recipe, and it came out very good. Probably doesn’t hurt to try.
Should it be refrigerated Hi ,
I just made this bundt looks and smell delicious ,should it be frozen or refrigerated if I want it for the next day? Or will the fudge keep up in a cake stand ?
My friend made this for me a few weeks ago. You can totally leave it out.