This is hard core in the most gluttonous, delicious way possible.
As you can see, it's a bundt cake. It cooks up and creates its own middle layer of fudge inside. When the cake is fresh, it oozes out in an amazing way. After it has been in the fridge, honestly, it tastes even better. The middle solidifies so it's like there are two layers of fudgy frosting, one on the inside and one on the outside. You also have this whole mingling of textures thing going on: cakey chocolate, fudgy chocolate, chocolate glaze, walnuts, chocolate, chocolate, chhhhhhocolate.
It's good. It's one of those cakes that a prisoner would ask for as his last meal before execution. The good news is, it's incredibly easy to make. You don't have to kill anyone to eat it, but you will feel like you've sinned.
If you don't like nuts or have allergies--sorry, this cake really does need them. I think they provide some scaffolding for the massive quantities of chocolate.
The recipe is from Relish Magazine, and originally in Bundt Cake Bliss by Susanna Short.
That's not sunlight. That's illumination straight from heaven, accompanied by angels singing in chorus.
Tunnel of Fudge Cake
2 1/4 cups all-purpose flour
3/4 cup cocoa powder
1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs, room temperature
2 cups confectioners' sugar
2 cups chopped walnuts or pecans
3/4 cup confectioners' sugar, sifted
1/4 cup cocoa powder
2 to 3 tablespoons milk or half and half
Preheat oven to 350F. Grease a 12-cup Bundt pan with butter or cooking spray, and dust well with flour.
In a small mixing bowl, combine flour and cocoa powder and set aside.
In a large bowl, cream sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually add confectioners' sugar and mix thoroughly. Stir in flour mixture by hand until well blended. Gently stir in nuts. Batter will be thick and rather mud-like. Spoon all of the batter into the prepared bundt pan.
Bake 45 to 50 minutes or until the top is set and the edges begin to pull away from sides of pan.
Cool the cake upright in the pan on a wire rack for 1 1/2 hours to allow fudge to set. Invert onto a plate to cool thoroughly. Make sure the cake is completely cool before you add the glaze.
To prepare glaze, combine sifted confectioners' sugar and cocoa. Add 2 tablespoons milk. Mix thoroughly, and add more milk if needed to create a smooth but pourable glaze. Spoon glaze over top of cake, allowing some to run down sides.
Go run a few miles. Take an insulin injection. Dig in.
OM NOM NOM.