Tunnel of Fudge Cake
INGREDIENTS
•
To prep the pan:
•
1 tbsp. Dutch-processed cocoa powder
•
1 tbsp. unsalted butter, melted
•
For the cake:
•
½ cup boiling water
•
2 oz. bittersweet chocolate, chopped
•
2 cups (10 oz.) all-purpose flour
•
¾ cup (2¼ oz.) Dutch-processed cocoa powder
•
2 cups (8 oz.) confectioners’ sugar
•
1 tsp. salt
•
5 large eggs, at room temperature
•
1 tbsp. vanilla extract
•
1 cup (7 oz.) granulated sugar
•
¾ cup packed (5¼ oz.) light brown sugar
•
20 tbsp. (2½ sticks) unsalted butter, at room temperature
•
For the glaze:
•
¾ cup heavy cream
•
¼ cup light corn syrup
•
8 oz. bittersweet chocolate, finely chopped
•
½ tsp. vanilla extract
Comments & Reviews
Just A Pinch Sweepstakes