Tunnel of Fudge Cake

Ingredients

• ¾ cup Dutch-processed cocoa powder, plus extra for dusting pan
• ½ cup boiling water
• 2 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 2 cups pecans or walnuts, chopped fine
• 2 cups confectioners’ sugar
• 1 teaspoon salt
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• ¾ cup packed light brown sugar
• 2 ½ sticks unsalted butter, softened
• Chocolate Glaze (Ganache):
• ¾ cup heavy cream
• ¼ cup light brown sugar
• 8 ounces bittersweet chocolate, chopped
• ½ teaspoon vanilla extract

Directions

1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease a 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over the chocolate in a medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners’ sugar, and salt in a large bowl. Beat eggs and vanilla in a large measuring cup.
2. With an electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter 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, 30 seconds.
3. Scrape the batter into the prepared pan, smooth the batter, and bake until the edges are beginning to pull away from the pan, about 45 minutes. Cool upright in the pan on a wire rack for about 1 ½ hours, then invert onto a serving plate and cool completely, at least 2 hours. (Travels best in the Bundt pan — remove it when you get there!)
4. For the glaze: Combine cream, corn syrup, and chocolate in a small saucepan over medium heat, stirring constantly, until smooth — this works in the microwave too!
5. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Hide it if you need to!)