Classic Tunnel of Fudge Cake
Indulge in the rich decadence of the Classic Tunnel of Fudge Cake – a timeless dessert loved for its gooey, fudge-filled center and irresistible chocolate flavor. This iconic bundt cake combines buttery sweetness, the deep richness of cocoa, and the crunch of chopped walnuts to create a perfect balance of textures. As it bakes, a luscious fudgy "tunnel" forms in the center, making every slice a delightful surprise. With minimal prep and a single pan, this show-stopping cake is ideal for birthdays, holidays, or any occasion that calls for something special. Pair it with a dusting of powdered sugar or a dollop of whipped cream for a dessert that’s as eye-catching as it is indulgent. Whether you’re an experienced baker or a chocolate lover searching for the ultimate treat, this Classic Tunnel of Fudge Cake will have everyone coming back for seconds. Perfect for feeding a crowd, it serves 12 and is sure to impress with its gooey, chocolatey allure!
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Ingredients
- 1 cup butter, softened
- 1.75 cups granulated sugar
- 0.75 cup brown sugar, packed
- 6 eggs, at room temperature
- 2.25 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 2 cups walnuts, chopped
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour a 12-cup bundt pan, ensuring all crevices are covered.
Step 2
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes using an electric mixer.
Step 3
Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed.
Step 4
In a separate bowl, whisk together the all-purpose flour and unsweetened cocoa powder to ensure there are no lumps.
Step 5
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Step 6
Stir in the powdered sugar, chopped walnuts, and vanilla extract until evenly distributed.
Step 7
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
Step 8
Bake in the preheated oven for 55-60 minutes, or until the top is set and a crust forms. Do not use a toothpick to test for doneness, as the center should remain gooey.
Step 9
Remove the cake from the oven and allow it to cool in the pan on a wire rack for exactly 1 hour.
Step 10
Carefully invert the bundt pan onto a serving plate and lift it off to reveal the cake. Let it cool completely before slicing to maintain the fudgy center.
Step 11
Serve as is or with a dusting of powdered sugar or a dollop of whipped cream. Enjoy!
Nutrition Facts
| Serving size | (1973.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7980.3 |
| Total Fat 408.5g | 0% |
| Saturated Fat 161.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1632.7mg | 0% |
| Sodium 1940.6mg | 0% |
| Total Carbohydrate 1090.3g | 0% |
| Dietary Fiber 87.6g | 0% |
| Total Sugars 747.2g | |
| Protein 143.6g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 757.1mg | 0% |
| Iron 55.9mg | 0% |
| Potassium 4690.0mg | 0% |
Source of Calories