I’ve fallen behind on my blog, I know I know, so to make this is up to you I give you,
I love a good cake, really, but not the ones with oodles of icing on it or that are overly sweet.
I think I told you folks that I ordered The Complete Cook’s Country TV Show Cookbook. Fabulous! I watched the episode where they made this cake; I was drooling the entire show. This recipe makes a large, rich, moist, over the moon, delicious chocolate Bundt cake with a ganache like glaze dripping down the sides. I did have to share some of this cake with neighbors, as well as freeze a huge hunk of it, just to keep both my husband and I from devouring it. And I’ll be honest with you, as the cake sat on the counter, it got better. After the second day, I put it in one of those Dollar Store plastic cake carriers, they’re great. Then I stashed the whole thing in the `fridge. On the fourth day, I cried uncle and froze the last of it. About a week or so later, I defrosted the cake in the `fridge for a couple of days and it was FANTASTIC! I will be making this cake again.
Tunnel Of Fudge Cake
For the Cake:
2 ¼ oz. Dutch-processed Cocoa plus extra to dust the pan
½ C. Boiling Water
2 oz. Bittersweet Chocolate, chopped
10 oz. All purpose Flour
2 C. Pecans (or Walnuts), chopped fine
8 oz. Confectioner’s Sugar
1 tsp. Salt
5 Eggs, room temperature
1 Tbsp. Vanilla Extract
20 Tbsp. (2 ½ sticks) Unsalted Butter, softened
7 oz. Granulated Sugar
5 ¼ oz. Light Brown Sugar
For the Glaze:
¾ C. Heavy Cream
¼ C. Light Corn Syrup
8 oz. Bittersweet Chocolate, chopped
½ tsp. Vanilla Extract
Preheat your oven to 350⁰, with the rack at to the lower-middle position. Grease a 12 cup Bundt pan and dust with some cocoa powder. Set aside.
Place the chopped chocolate in a medium bowl and then pour the boiling water over it; whisk gently until it’s smooth. Set aside to cool to room temperature.
In a large bowl, whisk together cocoa, flour, nuts, confectioner’s sugar and salt. In a medium sized bowl, whisk the eggs and vanilla.
In your stand mixer fixed with the paddle, beat the butter, granulated sugar and brown sugar on medium-high until it’s light and fluffy, this will take about 2 minutes. Turn it down to low; add the egg mixture and beat just until combined. Add the chocolate mixture and beat until incorporated. Beat in the flour mixture for about 30 seconds, don’t over work it.
Pour the batter into the prepared pan and smooth it out with an off-set spatula. Bake until the edges start to pull away from the pan, about 45 minutes. Testing for doneness with a toothpick won’t work here, because the cake is so fudgy. If the cake springs back when you press gently with your finger, it’s done.
Cool the cake in the pan, set on a wire rack for 1 ½ hours, then turn it out on to a serving plate and let it cool completely for at least 2 more hours.
(I made the cake one day then glazed it the next.)
For the Glaze: Heat the cream, corn syrup and chocolate in a small saucepan over medium heat, stirring constantly, until it’s smooth. Off heat, stir in the vanilla and set aside to thicken, about 30 minutes or so. Spoon the glaze over the top of the cake, letting it flow down the sides. Let the glaze set for at least 10 minutes before serving.
This cake will keep at room temperature for 2 days, but that’s about when it really gets good, I think anyways.
*I’m sure that you noticed that this recipe uses weight rather than volume (ounces vs. cups) for some of the ingredients. It’s much more precise this way and your baked goods will come out perfect!
I do think that the next time I make this cake, I’ll make only ¾ to ½ the amount of glaze though. You see how it’s puddling a bit? But, yeah, I mean, aren’t you drooling now too?
Please let me know if you try this recipe by taking a photograph and posting it on whatever social media site you use, with the hashtag, #mykitcheninthemiddleofthedesert. I’d love to see what you’re making in your kitchen.