“No other chocolate cake will ever again move you the way it did before." I’ll have to take that back. Something happened since then. No, I wasn’t indoctrinated at a re-education camp, I learned about the existence of chocolate fudge. More like chocolate infusion!
Is your chocolate cake lacking in the kick department? No problem, fudge it up. It will be our little secret. It won’t show up on blood tests, I’m almost sure.
Holiday season, love and peace for all on earth. That’s fine, but add this recipe to your arsenal (chocolate TNT, cherry bombs), just in case. Fighting’s only dirty when it doesn’t taste this good. No (social) conflict that can’t be solved with these weapons of mass mediation. No fight is bigger than good cake.
Tunnel of Fudge Redux
Preparation time: 25 minutes
Cooking time: 45 minutes
Serves: 10-12 slices
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285 gr butter (room temperature)
75 gr cocoa powder (extra for dusting the pan)
85 gr chocolate (dark and chopped)
125 ml water (boiling)
240 gr flour (all-purpose)
185 gr confectionars' sugar
220 gr dark brown sugar
150 gr sugar
1 tablespoon(s) of vanilla extract
1 teaspoon(s) of salt
2 tablespoon(s) of hazelnut(s) (ground)
80 ml cream (heavy) (for the ganache)
115 gr chocolate (dark) (for the ganache)
Place the chopped chocolate in a heatproof bowl.
Add the boiling water and stir until smooth.
Grease a bundt pan with some extra butter.
Sprinkle some extra cocoa powder over the butter and shake the pan to evenly coat it.
Pre-heat your oven to 180°C/350°F
Mix the flour, cocoa powder, confectioners' sugar and salt.
Beat the butter with the remaining sugar until light and fluffy.
Add the eggs, one at a time.
Add the vanilla extract.
Add the cooled melted chocolate mixture until smooth.
Add the flour mixture in 3 times until smooth.
Pour the batter in the pan and bake for 45 minutes.
Let the cake cool on a wire rack for 1 hour and a half.
Take the cake out of the pan and let it cool completely (anothour 1 hour and a half).
While the cake is cooling, you can make the ganache.
Heat the cream.
Right before it starts boiling: add the chocolate.
Take it off the heat and stir until smooth.
Gently pour the ganache over the cake.
Sprinkle with ground hazelnuts.