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The WW Decadent Tunnel of Fudge Cake is a comforting dessert. This recipe contains 5 grams of protein and 275 calories per serving. Takes one hour and 25 minutes to prepare this recipe. We made this cake with sugar, butter, applesauce, eggs, vanilla extract, flour, cocoa powder, walnuts, salt, baking powder, skim milk, coffee, chocolate chips, & cocoa powder. You may pair this dessert with warm berry compote, espresso, vanilla Greek yogurt, black coffee, light vanilla yogurt, strawberry sauce, or cappuccino. Store this WW Decadent Tunnel of Fudge Cake for four days in the refrigerator.
STATS:
- Calories: 275 kcal
- Preparation time: 30 minutes
- Serving size: 1 slice
- Cooking time: 50 minutes
- Cuisine: American
- Total time: 1 hour 25 minutes
- Course: Dessert
- Diet: Weight Watchers
- Serving: 12 slices
EQUIPMENT:
- 10- to 12-cup Bundt pan
- Cooking spray
- Large mixing bowl
- Whisk
- Small saucepan
- Heatproof bowl
- Measuring cups
- Medium mixing bowl
- Electric hand mixer
- Rubber spatula
- Measuring spoons
- Wooden skewer
- Wire cooling rack
- Thin silicone spatula
- Serving platter
- Knife
INGREDIENTS:
LIGHT CHOCOLATE CAKE:
- Quarter cup unsweetened applesauce
- 2 large eggs
- ¾ cup granulated sugar
- 3 large egg whites
- Quarter cup softened unsalted butter
- ½ tsp salt
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- Half cup cooled strong brewed coffee
- 2 tsp pure vanilla extract
- Half cup skim milk
- Half cup chopped walnuts
- 1 ½ cups all-purpose flour
- ⅓ cup semi-sweet mini chocolate chips
LIGHT FUDGY TUNNEL:
- 1 teaspoon unsalted butter
- Half cup semi-sweet mini chocolate chips
- Quarter cup evaporated skim milk
- 1 tbsp powdered sugar
- ⅛ tsp salt
- 1 tsp pure vanilla extract
FOR THE LIGHT CHOCOLATE GLAZE:
- 1 tsp pure vanilla extract
- Half cup powdered sugar
- One tbsp unsalted butter
- 3 tbsp skim milk
- 3 tbsp unsweetened cocoa powder
- One small pinch salt
INGREDIENT NOTES:
GRANULATED SUGAR:
- We use it to include soft texture in the cake. You may use baking-friendly granulated sugar as an alternative.
UNSWEETENED APPLESAUCE:
- This applesauce helps the cake to stay moist and keep it from drying. You may use plain pumpkin puree as per your choice.
ALL-PURPOSE FLOUR:
- It gives main structure to the bundt cake. Including too much flour makes the cake heavy so add accurately. Utilize gluten-free flour blend as a replacement.
MINI CHOCOLATE CHIPS:
- They spread the chocolate taste throughout the batter. You may use finely chopped semi-sweet chocolate as a substitute.
STRONG BREWED COFFEE:
- It makes the chocolate taste strong but does not provide coffee taste to the finished cake. You may use water as another idea.
INSTRUCTIONS:
CAKE:
- First, coat the Bundt pan with cooking spray and warm the oven to 350°F.
- Dust the pan with cocoa powder and turn the pan to tap out extra powder.
- Beat the softened butter and granulated sugar in the bowl for 3 minutes.
- Include applesauce and beat again till the mixture gets creamy.
- Add two whole eggs at a time and beat well then mix egg whites to make the smooth mixture.
- Whisk flour, baking powder, salt, and cocoa powder in the different bowl.
- Mix 1/3 of the dry ingredients in the butter mixture on low speed then add half of the skim milk.
- Now add remaining dry mixture, milk, dry ingredients, and pour the cooled coffee.
- Fold the walnuts and mini chocolate chips in the batter and distribute evenly.
- Put the mini chocolate chips in the bowl and warm the skim milk in the saucepan on medium-low flame.
- Pour the hot milk on the chocolate chips and leave for 2 minutes then stir a tsp of butter.
FILING & SERVE:
- Include the powdered sugar, salt, and vanilla then cool the filling for several minutes.
- Spoon the cake batter in the Bundt pan and spread evenly.
- Then add the light fudge filling in the channel and keep the filling in center.
- Now include the remaining cake batter on the fudge filling and smooth the top with spatula.
- Bake the Bundt cake for 50 minutes then take the cake from the oven and cool on the wire rack for 20 minutes.
- Put the plate on the Bundt pan then turn the pan upside down and lift slowly.
- Cool the cake then warm butter and skim milk in the saucepan on low flame.
- Turn off the heat and gradually whisk cocoa powder and powdered sugar.
- Include vanilla and salt to finish the glaze, it should be thick enough to cling to the cake.
- Place the cake on the platter then spoon the glaze on top and let it flow down the ridges.
- Cool the glaze for 20 minutes on the cake then cut it into 12 equal slices and serve.
SERVING SUGGESTIONS:
TOPPINGS:
- Vanilla Greek Yogurt
- Fat-Free Whipped Topping
- Light Vanilla Yogurt
- Fat-Free Chocolate Yogurt
FRUIT SAUCES:
- Warm Berry Compote
- Strawberry Sauce
- Raspberry Sauce
- Cinnamon Apple Sauce
HOT DRINKS:
- Black Coffee
- Espresso
- Cappuccino
- Unsweetened Tea
- Chai Tea
TIPS:
- Grease the Bundt properly so the chocolate cake does not stick.
- Avoid mixing the batter too much so the cake does not become tougher.
- Cool the cake well then add the glaze so it does not become too runny.
STORAGE INFORMATION:
FRIDGE:
- Store the cake in the box for 4 days.
FREEZER:
- Wrap the cake and and freeze for two months.
FAQs:
Can I make this cake for people having nut-allergic?
- Yes, you may skip walnuts or pecans to make it for people having nut-allergic.
What is good to use instead of butter?
- You may replace butter with applesauce but the cake will be less rich.
Can I exclude coffee from this cake?
- Yes, you may replace it with water if you do not want deep chocolate taste.
How can I make this recipe gluten-free?
- You may use gluten-free flour blend if you do not want gluten in the recipe.
Can I make this cake earlier?
- Yes, you may cover the prepared cake after cooling and include the glaze just before serving.
NUTRITIONAL INFORMATION:
Calories: 275 kcal
Net carbs: 36 g
Iron: 2.5 mg
Total carbs: 41 g
Vitamin A: 650 IU
Fiber: 5 g
Calcium: 65 mg
Protein: 6 g
Sodium: 190 mg
Potassium: 220 mg
Weight Watcher Points: 5-6 Points