In Response to Tunnel of Fudge Cake:
Not sure if it was on this site or another but there was a request for a Tunnel of Fudge Cake but without nuts. Every recipe I have ever seen including the origional one used lots of nuts. I found one in the paper yesterday that does not call for nuts. The photo looks great, moist and fudgy in the center. This is the recipe from the Chicago Tribune, Good Eating section form 2/1/12. I am sure if you go to their site you could view the photo. (Just noticed the date was/is a palindrome!) Tunnel of Fudge redux 2 1/2 Sticks of butter, room temperature, plus melted butter for 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 tsp salt 1 Cup cacao nibs 1 Cup packed brown sugar 3/4 Cup granulated sugar 5 large eggs 1 Tb vanilla Pre heat oven to 350 degrees F. Brush the inside of a 12 cup bundt pan with butter, dust lightly with cocoa powder. Tap out excess. Place bittersweet chocolate in heat proof bowl; pour boiling water over chocolate, whisk until smooth. Let cool. Whisk together the 3/4 Cup cocoa powder with the flour, confectioners sugar, salt and cacao nibs in a large bowl until thoroughly combined. Beat the butter with the brown sugar and granulated sugar on medium speed in a bowl of stand mixer fitted with paddle attachment until light and fluffy, about 2 - 3 minutes. Beat in the eggs one at a time; beat in vanilla. Add the cooled chocolate mixture; beat just until combined. With the mixer on low add the flour mixture; beat just until combined. Pour the batter into prepared pan; smooth top. Bake until edges begin to pull away from the sides of the pan, about 45 minutes. (You can not use traditional cake testing methods on this cake) let the cake cool in the pan on a wire rack 1 1/2 hours. DO not try to take the cake out any earlier. Invert the cake onto the rack or onto serving plate; let cool completely another 1 1/2 hours. Drizzle with Ganache if desired. While cake is cooling prepare Ganache. 3/4 Cup heavy cream 8 ounces chocolate, I would use semi sweet or bittersweet. Heat cream to a boil Pour over chocolate. Allow to sit for 3 to 4 minutes. Stir until smooth.
Posted by nikki p
Nikki it will be interesting to see how this cake turns out because all the recipes say nuts are essential for success. I remember this recipe was a Pillsbury Bake-Off winner years ago. The original one called for a package of some kind of Pillsbuty frosting mix, but since they discontinued that product and people wanted to make the cake, they came up with a scratch version that didn't use the frosting mix.