January 2, 2011

Tunnel of Fudge Cake

Posted in Desserts at 8:58 pm by Sheila OConnell

This recipe is based on the 2nd-place cake in the 1966 Pillsbury Bake Off Competition and is one of America’s Test Kitchen’s all-time favorite recipes.

Cake:

  • 3/4 cup (2 1/2 ounces) Dutch-processed cocoa powder, plus extra for the pan
  • 1/2 cup boiling water
  • 2 onces bittersweet chocolate, chopped
  • 2 cups unbleached all-purpose flour
  • 2 cups pecans or walnuts, chopped fine
  • 2 cups confectioners’ sugar
  • 1 tsp salt
  • 5 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup sugar
  • 3/4 cup packed light brown sugar
  • 20 tbsp (2 1/2 sticks) unsalted butter, softened, plus extra for the pan

Chocolate Glaze:

  • 3/4 cup heavy cream
  • 1/4 cup light corn syrup
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 tsp vanilla extract

1. For the cake: Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease a Bundt pan and dust with cocoa powder. Pour the boiling water over the chocolate in a medium bowl and whisk until smooth. Cool to room temperature. Whisk the cocoa, flour, nuts, confectioners’ sugar, and salt in a large bowl. Beat the eggs and vanilla in a large measuring cup.

2. With a hand-held mixer, beat the sugar, brown sugar, and butter at medium-high speed until light and fluffy, about 2 minutes. On low speed, add the egg mixture until combined, about 30 seconds. Add the chocolate mixture and beat until incorporated, about 30 seconds. Beat in the flour mixture until just combined, about 30 seconds.

3. Scrape the batter into the pan, smooth, and bake until the edges are beginning to pull away from the pan, about 45 minutes. (The inside should be slightly underbaked – this helps form the fudgy center.) Cool upright in the pan on a wire rack for 1 1/2 hours, then invert onto a serving plate and cool completely, at least 2 hours.

4. For the glaze: Cook the cream, corn syrup, and chocolate in a small saucepan over medium heat, stirring constantly, until smooth. Stir in the vanilla and set aside until slightly thickened, about 30 minutes. Drizzle the glaze over the cake and let set for at least 10 minutes. Serve.

Posted by Sophie

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: