Yes, I’ve been told there are daffodils open somewhere, but I dare not believe it. Or maybe I just don’t want to hear it. Here’s my answer to the late-winter blues: chocolate “Tunnel of Fudge” cake. Deep chocolate goodness.
Some time ago, my mother gave me a copy of “Best Ever Recipes” by the folks at America’s Test Kitchen. It holds 100 recipes of fare as common as drop biscuits to entreés as uncommon as homemade Chicken Tikka Masala. I knew these recipes would be good, but I had to be truly inspired to actually make something outside of my routine these days. Sometimes extremity brings on inspiration.
Here’s the recipe. Enjoy.
Tunnel of Fudge Cake (serves 12)
3/4 cup dutch processed cocoa powder, plus extra for dusting pan
1/2 cup boiling water
2 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
2 cups pecans or walnuts, chopped very fine
2 cups confectioner’s sugar
1 tsp salt
5 large eggs at room temperature
1 Tbs vanilla extract
1 cup granulated sugar
3/4 cup packed brown sugar
20 Tbs (2 1/2 sticks) butter, at room temperature
3/4 cup heavy cream
1/4 cup corn syrup
8 ounces bittersweet chocolate, chopped
1/2 tsp vanilla extract
(Note: This made twice as much as was needed. I would halve this part next time.)
1. For the cake: Adjust oven rack to lower middle position and preheat to 350º. Grease a 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chopped chocolate in a small bowl and whisk till smooth. Cool. In a large bowl, whisk cocoa powder, flour, nuts, confectioner’s sugar, and salt. In a large measuring cup, beat eggs and vanilla.
2. With a hand-held mixer, beat the granulate sugar,brown sugar, and butter at medium speed till fluffy (2 minutes). On low speed, add egg mixture and mix for 30 seconds. Add chocolate mixture and mix 30 seconds. Add flour mixture just until combined. (Batter will be thick.)
3. Scrape batter into prepared pan, smooth, and bake until edges begin to pull away from pan, 45 minutes. Cool 90 minutes in pan, then invert onto a serving plate and cool 2 hours. (Don’t cut this cake while warm!)
4. For the glaze: Cook the cream, corn syrup and chocolate over medium heat, stirring constantly until smooth. Remove from heat, stir in vanilla and let cool 30 minutes, stirring occasionally. Pour over cooled cake and let set 10 minutes. Serve. (With milk.)
OOO- gooey gooey yummy! I can smell it from here. I bet everyone was on a sugar/caffiene high but it was worth every bite!
First of all I always love your post titles, they definitely draw me in. Second, I can smell that cake. Third, no fair boasting a tunnel of fudge without a pickie! Fourth, want to trade places, for real? It’s springish here but I am in denial – go back down, crocuses! Because all it means is allergies and then unbearable, unending heat & humidity for almost 6 months. We never even had a good snow-in like last year! No 8-foot high plow piles. I got jipped and I want more winter. I think a Tunnel of Fudge Cake would be just as good for early-spring blues.
K- no picture because I didn’t let it cool the said amount and it was a bit runny. Sorry. It definitely has a gooey center. Make it, shoot it, eat it, and post it on VGP.
I do feel your pain at the coming 6 months of truly HOT weather, but today it’s just so hard to take YET ANOTHER snow day, YET MORE shoveling, and the prospect of a month or two’s time before I can lie out in the yard and look up at the blue sky and listen to my kids run wild and free- without snow gear on. Maybe your spring will last a full 3 months and it won’t get hot before June. And when it does… I will envy your A/C. Regardless, you are welcome to come back up!! 🙂