Tunnel of fudge redux
Prep: 45 minutes
Cook: 1 hour, 35 minutes
Cool: 3 hours
Note: From "Cake Simple" by Christie Matheson
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature, plus melted butter for greasing the pan
3/4 cup cocoa powder, plus more for dusting the pan
3 ounces bittersweet chocolate
1/2 cup boiling water
2 cups flour
2 cups confectioners' sugar
1 teaspoon salt
1 cup cacao nibs
1 cup packed dark brown sugar
3/4 cup granulated sugar
5 large eggs
1 tablespoon vanilla
Bittersweet chocolate ganache, see recipe below
1. Heat the oven to 350 degrees. Brush the inside of a 12-cup Bundt pan with melted butter; dust lightly with cocoa powder. Tap out any excess.
2. Place the bittersweet chocolate in a small heat-proof bowl; pour the boiling water over the chocolate. Whisk until smooth. Let cool to room temperature.
3. Whisk together the 3/4 cup cocoa powder with the flour, confectioners' sugar, salt and cacao nibs in a large bowl until thoroughly combined.
4. Beat the butter with the brown sugar and granulated sugar on medium speed in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, 2-3 minutes. Beat in the eggs, one at a time; beat in the vanilla. Add the cooled melted chocolate mixture; beat until just combined. With the mixer on low, add the flour mixture; beat until just combined.
5. Pour the batter into the prepared pan; smooth the top. Bake until the edges begin to pull away from the sides of the pan, about 45 minutes. (Don't use a cake tester for this cake ¿ it won't come out clean.) Let the cake cool in the pan on a wire rack, 1 hour 30 minutes. Do not try to take the cake out of the pan any earlier than this!
6. Invert the cake onto the rack; let it cool completely, 1 hour 30 minutes to 2 hours. Drizzle with the ganache; let set 5-10 minutes before serving. The cake will keep in an airtight container at room temperature up to 3 days.
Bittersweet chocolate ganache
4 ounces bittersweet chocolate, chopped
1/3 cup whipping cream
Pinch fleur de sel
Put the chocolate in a heat-proof bowl. Heat the cream in a small nonreactive saucepan over medium-low heat to scalding (when little bubbles form around the edge of the cream but before it begins to boil). Pour the cream over the chocolate. Cover; allow to sit until the chocolate has melted, about 3 minutes. Add the fleur de sel; whisk until smooth and uniform.
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