Tunnel of Fudge Cake
Submitted by mac303
Famous Tunnel of Fudge bundt cake with a molten chocolate center that stays soft while the outside bakes firm. Walnuts are essential for the signature fudgy tunnel.
YIELD
16 servingsPREP
30 minCOOK
60 minREADY
2 hrsThis iconic bundt cake became legendary in the 1960s for its mysterious molten center that forms during baking without any special filling.
The secret is precise timing: 58 to 62 minutes at exactly 350°F creates a cake with firm, sliceable edges and a soft, fudgy tunnel running through the middle.
Walnuts aren’t just for texture here; they’re chemically essential to forming that signature gooey center, so don’t skip them.
A glossy chocolate glaze drizzled over the cooled cake adds an extra layer of richness and makes it look absolutely stunning.
Baking Tips
- Use an oven thermometer to verify your temperature is accurate; 10 degrees off can ruin the tunnel effect
- Don’t test with a toothpick like a normal cake; it will always come out gooey because of the fudge tunnel
- Let the cake cool in the pan for exactly 1 hour before inverting; too soon and it falls apart, too long and it sticks
- Chop the walnuts medium-fine rather than leaving them in large chunks for the best texture and tunnel formation
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease a 12-cup bundt pan or 10” angel food tube pan.
Dust with flour; tap out excess.
In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually add 2 cups powdered sugar, beating until well blended.
By hand, stir in flour, ¾ cup cocoa, and nuts; mix until well Spoon batter into prepared pan and spread evenly.
Bake 58 to 62 minutes.
Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used.
Accurate oven temperature and baking time are critical.
Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely.
To make glaze, in a small bowl, combine remaining ¾ cup powdered sugar, remaining ¼ cup cocoa, and milk.
Mix until well blended.
Spoon glaze over top of cool cake, allowing some to run down sides.
Store cake tightly covered.
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