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

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Serious Eats


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For the cake:

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

For the glaze:

4 ounces bittersweet chocolate, melted

1/2 cup heavy cream, hot

2 tablespoons light corn syrup

1/4 teaspoon vanilla extract

Pinch salt

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