Cook The Book: Tunnel Of Fudge Cake, Plus A Brief H

Name: Cook The Book: Tunnel Of Fudge Cake, Plus A Brief History Of The Bundt Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup boiling water; 2 ounces bittersweet chocolate, chopped; 2 cups all-purpose flour; 2 cups pecans or walnuts, chopped fine; 2 cups confectioners' sugar; 3/4 cup Dutch-processed cocoa powder, plus extra for dusting pan; 1 teaspoon salt; 20 tablespoons (2 1/2 sticks) unsalted butter, softened; 1 cup granulated sugar; 3/4 cup packed light brown sugar; 1 tablespoon vanilla extract; 5 large eggs, room temperature; 4 ounces bittersweet chocolate, melted; 1/2 cup heavy cream, hot; 2 tablespoons light corn syrup; 1/4 teaspoon vanilla extract; Pinch salt

Servings: persons

1/2 cup boiling water
2 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
2 cups pecans or walnuts, chopped fine
2 cups confectioners' sugar
3/4 cup Dutch-processed cocoa powder, plus extra for dusting pan
1 teaspoon salt
20 tablespoons (2 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
5 large eggs, room temperature
4 ounces bittersweet chocolate, melted
1/2 cup heavy cream, hot
2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
Pinch salt

1
For the cake: adjust an oven rack to the lower-middle position and heat the oven to 350u00b0F. Prepare a 12-cup nonstick Bundt pan by brushing the interior with 1 tablespoon of melted butter plus 1 tablespoon cocoa powder.
2
Whisk the boiling water and chocolate together in a small bowl until melted and smooth; let the mixture cool slightly. In a medium bowl, whisk the flour, nuts, confectioners' sugar, cocoa, and salt together.
3
In a large bowl, beat the butter, sugars, and vanilla together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 1 minute. Beat in the chocolate mixture until combined, about 30 seconds. Reduce mixer speed to low and slowly beat in the flour mixture until just incorporated, about 30 seconds.
4
Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the work surface to settle the batter. Bake the cake until the edges begin to pull away from the sides of the pan and the top feels springy with pressed with a finger, about 45 minutes.
5
For the glaze: Meanwhile, whisk all the ingredients for the glaze together in a medium bowl until smooth and thickened.
6
Let the cake cool in the pan for 10 minutes, then flip it out on a wire rack. Let the cake cool completely, about 2 hours. Drizzle the chocolate glaze over the top and sides of the cake. Let the glaze set, about 25 minutes, before serving.

2673

kcal

Calories

164

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup boiling water, 2 ounces bittersweet chocolate, chopped, 2 cups all-purpose flour, 2 cups pecans or walnuts, chopped fine, and more.

Yes, Cook The Book: Tunnel Of Fudge Cake, Plus A Brief History Of The Bundt Pan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cook The Book: Tunnel Of Fudge Cake, Plus A Brief History Of The Bundt Pan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions