Tunnel of Love

Tunnel of Love

Lots of sugar, no actual chocolate, and Pillsbury's since-discontinued Double-Dutch Fudge Buttercream frosting mix. It was tasty, for sure, but overly sweet. While you do need a substantial amount of sugar to make the chemistry work right, it doesn't need to be quite so cloying. deeply chocolaty, made with bittersweet chocolate and spiked with cacao nibs, then topped with a rich, dark chocolate ganache with a touch of fleur de sel. 

And, yes, it still has the magical tunnel of gooey fudge running through the center. I can't think of anything better to mark Valentine's Day than a big slice of this cake with your sweetheart. One of the best and healthy dessert recipes.

Ingredients:

2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature, plus melted butter for greasing the 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 teaspoon salt

1 cup cacao nibs

1 cup packed dark brown sugar

3/4 cup granulated sugar

5 large eggs

1 tablespoon vanilla

Bittersweet chocolate ganache

Preparation:

1. Heat the oven to 350 degrees. Brush the inside of a 12-cup Bundt pan with melted butter; dust lightly with cocoa powder. Tap out any excess.

2. Place the bittersweet chocolate in a small heat-proof bowl; pour the boiling water over the chocolate. Whisk until smooth. Let cool to room temperature.

3. Whisk together the 3/4 cup cocoa powder with the flour, confectioners' sugar, salt and cacao nibs in a large bowl until thoroughly combined.

4. Beat the butter with the brown sugar and granulated sugar on medium speed in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, 2-3 minutes. Beat in the eggs, one at a time; beat in the vanilla. Add the cooled melted chocolate mixture; beat until just combined. With the mixer on low, add the flour mixture; beat until just combined.

5. Pour the batter into the prepared pan; smooth the top. Bake until the edges begin to pull away from the sides of the pan, about 45 minutes. (Don't use a cake tester for this cake — it won't come out clean.) Let the cake cool in the pan on a wire rack, 1 hour 30 minutes. Do not try to take the cake out of the pan any earlier than this!