This legendary Tunnel of Fudge Cake hides a ribbon of molten fudge inside a rich chocolate Bundt. Dense, buttery, and deeply chocolatey with a crackly glaze — it’s the retro showstopper every chocolate lover needs to try.
Ingredients
- 1 3/4 cups sugar
- 1 3/4 cups butter, softened
- 6 eggs
- 2 cups all-purpose flour
- 2 cups powdered sugar
- 3/4 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup chopped walnuts or pecans
- 3/4 cup powdered sugar (glaze)
- 1/4 cup cocoa powder (glaze)
- 2–3 tbsp milk (glaze)
- 1 tbsp melted butter (glaze)
- 1/2 tsp vanilla extract (glaze)
Instructions
- Heat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- Cream the butter and sugar for 3–4 minutes until light and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- In a separate bowl, mix the flour, powdered sugar, cocoa, and salt.
- Gradually add the dry ingredients to the butter mixture; fold in the nuts. The batter will be thick.
- Spread the batter evenly in the prepared pan.
- Bake 45–50 minutes — the edges should be set while the center stays slightly soft (that’s the fudge tunnel).
- Cool in the pan for 1 hour, then invert and cool completely.
- Whisk the glaze ingredients until smooth and drizzle over the cooled cake.
Slice it thick and watch the fudgy center steal the show — best served with a scoop of vanilla ice cream.
