Ingredients: |
Ingredients: For Cake:
¾ cup Dutch-processed cocoa powder, plus extra for pan
2 oz bittersweet chocolate, chopped
½ cup boiling water
2 cups flour
2 cups walnuts or pecans, finely chopped
2 cups powdered sugar
1 teaspoon salt
5 eggs at room temperature
1 tablespoon vanilla extract
1 cup granulated sugar
¾ cup packed light brown sugar
1 ¼ cups (2 ½ sticks) unsalted butter at room temperature
For glaze:
4 oz bittersweet chocolate, finely chopped
½ cup heavy cream
2 tablespoons granulated sugar
2 tablespoons water
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Directions: |
Directions:To prepare cake:
• Adjust oven rack to lower-middle position and preheat
oven to 350 degrees. Generously butter a 12 cup Bundt pan
and dust with cocoa powder, tapping out excess.
• Place bittersweet chocolate in small heatproof bowl. Add
boiling water, whisk until smooth, cool to room temperature
and reserve.
• In a large bowl, whisk together cocoa, flour, walnuts (or
pecans), powdered sugar and salt, and reserve.
• In a large measuring cup, whisk together eggs and
vanilla extract, reserve.
• In a large bowl, using an electric mixer on medium-high
speed, beat granulated sugar, brown sugar and butter until
light and fluffy, about 2 minutes. Reduce speed to low, add
egg mixture, and mix until just combined, about 30 seconds.
Add chocolate mixture, and mix until just combined, about 30
seconds. Add flour mixture, and mix until just combined.
• Scrape batter into prepared pan, smooth batter with
rubber spatula, and bake until edges are beginning to pull
away from pan, about 45 minutes.; do not over bake (do not
use cake tester, toothpick or skewer to test the cake).
• Remove to a wire rack and cool, upright, for 1 ½ hours.
Invert cake onto serving plate and cool completely, at least 2
hours.
To prepare glaze:
• Place chocolate in a heatproof bowl. In a small sauce
pan over high heat, combine cream, granulated sugar and
water, and bring to a boil. Pour liquid over chocolate and let sit
for 30 seconds. Using whisk or rubber spatula, gently stir
chocolate and cream together in small circles, starting at
center of bowl and working your way out in increasingly larger
concentric circles.
• Leave glaze at room temperature until it thickens just
enough to pour in a ribbon, about 20 minutes. Drizzle glaze
over cake and let sit for at least 10 minutes before serving.
• Cover tightly and store at room temperature for up to 2
days.
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This recipe for Tunnel of Fudge Cake is from