Tunnel of Fudge Cake

INGREDIENTS

To prep the pan:

tbsp. Dutch-processed cocoa powder

1 tbsp

unsalted butter, melted

For the cake:

1/2 cup

boiling water

2 oz

bittersweet chocolate, chopped

2 cups

all-purpose flour

3/4 cup

Dutch-processed cocoa powder

2 cups

confectioners’ sugar

1 tsp

salt

large eggs, at room temperature

1 tbsp

vanilla extract

1 cup

granulated sugar

3/4 cup

packed (5¼ oz.) light brown sugar

20 tbsp

unsalted butter, at room temperature

For the glaze:

3/4 cup

heavy cream

1/4 cup

light corn syrup

8 oz

bittersweet chocolate, finely chopped

1/2 tsp

vanilla extract