Tunnel of Fudge Cake

This cake is absolutely delicious and beautiful to look at. It has a rich taste and is very easy to make. 

Serves –10 to 12

INGREDIENTS

½ cup boiling water
60 grams semisweet chocolate chips 
¾ cup Dutch-processed cocoa powder, plus 1 tablespoon for greasing the pan
2 cups all-purpose flour
2 cups pecans or walnuts, chopped fine
2 cups confectioners sugar
1 teaspoon salt
5 large eggs, room temperature
1 tablespoon vanilla extract
1 cup granulated sugar
¾ cup packed brown sugar
2 ½ sticks unsalted butter, softened (283 grams)

Topping (Confectioners Sugar or Glaze)
Confectioners Sugar
2 tablespoons confectioners sugar

Glaze
1/4 cup heavy cream
90 grams bittersweet chocolate chopped
1 tablespoon corn syrup
pinch of salt

INSTRUCTIONS

1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 °F (176 °C).
2. Mix 1 tablespoon of melted butter and 1 tablespoon of cocoa powder. Use this paste to grease a 12-cup Bundt pan.
3. Pour 1/2 cup boiling water over chocolate chips in medium bowl and whisk until smooth. Cool to room temperature.
4. Mix cocoa powder, all purpose flour, nuts, confectioners sugar, and salt in a bowl.
5. Whisk eggs and vanilla in a medium bowl.
6. With electric mixer (Paddle attachment) on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 to 4 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.
7. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. ( Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours).
8. Optional Topping – Dust the top of the cake with confectioners sugar or Glaze the cake by combining 1/4 cup heavy cream, 90 grams bittersweet chocolate chopped, 1 tablespoon corn syrup and a pinch of salt in a saucepan and cook on medium heat until the mixture is smooth and shiny. Drizzle glaze over cake.

Note: Do not use a toothpick or a skewer to test the cake. Since the cake is fudgy on the inside you will not get a clean skewer. The cake is done when the sides just begin to pull away from the pan.

This recipe is modified from America’s Test Kitchen