Tunnel of Fudge
 
Makes 1 (15-cup) Bundt cake
Ingredients
  • ¾ cup (168 grams) refined coconut oil, room temperature
  • 1 cup (227 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 6 large eggs (300 grams), room temperature
  • 1½ teaspoons (9 grams) vanilla bean paste
  • 1¾ cups (210 grams) confectioners’ sugar
  • 2¼ cups (281 grams) all-purpose flour
  • 1 cup (85 grams) sifted Dutch process cocoa powder
  • 2 teaspoons (3 grams) instant espresso powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • 2 cups (226 grams) finely chopped toasted pecans* (1⁄4-inch pieces or smaller)
  • Dulce de Leche Glaze (recipe follows)
  • Garnish: chopped toasted pecans*
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In the bowl of a stand mixer, stir coconut oil by hand until smooth and softened. Add butter, granulated sugar, and brown sugar; using the paddle attachment, beat at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, about 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste. With mixer on medium-low speed, beat in confectioners’ sugar.
  3. In a medium bowl, whisk together flour, cocoa, espresso powder, and salt. With mixer on low speed, gradually add flour mixture and finely chopped pecans to butter mixture, beating until almost combined. Fold by hand just until combined.
  4. Spray a 15-cup Nordic Ware® Anniversary Bundt® pan with baking spray with flour. Spoon batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter 10 times; smooth with an offset spatula.
  5. Bake until top is shiny and set and an instant-read thermometer inserted near center registers at least 165°F (74°C), 40 to 45 minutes. Let cool in pan on a wire rack for 30 minutes. Using your fingertips, gently press down center and edges of cake. (This helps minimize the gap in the middle of the cake.) Let cool in pan on a wire rack for 1½ hours.
  6. Invert cake onto wire rack, and let cool completely. Spoon and spread Dulce de Leche Glaze onto cooled cake before serving. Garnish with chopped pecans, if desired.
Notes
*We used Schermer Pecans.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/tunnel-of-fudge/