Tunnel of Fudge Cake
Serves 12 to 14
3/4 c. Dutch-processed cocoa powder, plus extra for dusting pan
1/2 c. boiling water
2 oz. bittersweet chocolate, chopped
2 c. all-purpose flour
2 c. pecans or walnuts, chopped fine
2 c. confectioners' sugar
1 tsp. salt
5 large eggs, room temperature
1 Tbsp. vanilla extract
1 c. granulated sugar
3/4 c. packed light brown sugar
2 1/2 sticks unsalted butter, softened
3/4 c. heavy cream
1/4 c. light corn syrup
8 oz. bittersweet chocolate, chopped
1/2 tsp. vanilla extract
For the cake, adjust oven rack to lower middle position and heat oven to 350. Grease 12 cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in a medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
With electric mixer on medium high speed, beat granulated sugar, brown sugar and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Do not use a cake tester, toothpick or skewer to test the cake - the fudgy interior won't give an accurate reading. You will know it is done when cake springs back when lightly pressed with your finger. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving place and cool completely, at least 2 hours.
For the glaze, cook cream, corn syrup and chocolate in small saucepan over medium heat, stirring constantly until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.
Recipe source: Cook's Country Oct/Nov 2007