The ultimate cake for any chocoholic. The core is like fudge. It's even better after a day in the fridge.
Course: Dessert, Snack
Keyword: bundt cake, cake, chocolate
Author: Beth Cato
2 1/4cupsall-purpose flour
1 3/4cupswhite sugar
1 3/4cupsunsalted butterroom temperature
2cupswalnutsor pecans, chopped
2 - 3tablespoonsmilk or half and half
Preheat oven to 350-degrees. Grease a 12-cup Bundt pan. One option is to melt 1tablespoon butter, mix 1 tablespoon of cocoa powder into it, then brush the sides of the bundt pan. Or use nonstick spray or butter and sprinkle flour or cocoa powder into the pan.
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. Do NOT use the toothpick test. You don't want the center to solidify with this cake.
Cool 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.
This can be eaten fresh but is even better after being in the fridge overnight. The chocolate flavor deepens. It can also be frozen in slices and thawed/warmed in microwave.