Tunnel of Fudge Cake
Indulge in the decadence of a Tunnel of Fudge Cake, a show-stopping dessert with a rich, gooey chocolate center that surprises and delights with every slice. This iconic bundt cake boasts a moist, buttery crumb infused with unsweetened cocoa powder for a deep chocolate flavor, while optional chopped walnuts add a satisfying crunch. The magic lies in its signature "tunnel of fudge" core, kept irresistibly soft and gooey by a precise baking technique. Perfect for chocolate lovers, this crowd-pleasing treat requires just 20 minutes of prep and pairs beautifully with a dusting of powdered sugar or a scoop of vanilla ice cream. Whether for a special occasion or a weeknight indulgence, this timeless dessert is sure to impress. Keywords: Tunnel of Fudge Cake, chocolate bundt cake, gooey chocolate dessert, easy cake recipes, indulgent desserts.
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Recipe Information
Ingredients
- 1.5 cups unsalted butter
- 1.5 cups granulated sugar
- 0.75 cups brown sugar, packed
- 6 pieces large eggs
- 2 cups all-purpose flour
- 0.75 cups powdered sugar
- 0.75 cups unsweetened cocoa powder
- 2 cups chopped walnuts (optional)
- as needed nonstick baking spray
Instructions
Preheat your oven to 350°F (175°C). Generously spray a 12-cup bundt pan with nonstick baking spray, ensuring all crevices are coated.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes using a stand or hand mixer.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is well combined.
Sift together the flour, powdered sugar, and cocoa powder in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing at this stage.
If using, fold in the chopped walnuts gently with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-55 minutes, or until the edges of the cake pull away slightly from the pan and the surface appears set. Keep in mind that the center of the cake will still be moist and gooey.
Remove the cake from the oven and let it cool in the pan on a wire rack for 1 hour.
Carefully invert the bundt pan onto a serving plate. Gently lift the pan to release the cake, being cautious not to break it.
Slice the cake and serve. The signature 'tunnel of fudge' in the center will be revealed with each cut. Enjoy!
Nutrition Facts
Calories |
6616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.1 g | 464% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 868.8 g | 316% | |
| Dietary Fiber | 86.8 g | 310% | |
| Total Sugars | 545.6 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 736 mg | 57% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 4623 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
