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Tunnel of Fudge Cake
Ingredients
For the Cake
1½ cups (340 g) unsalted butter, softened
2 cups (400 g) granulated sugar
1½ cups (180 g) powdered sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1 cup (120 g) chopped walnuts or pecans (optional)
1 teaspoon salt
For the Fudgy Center
1 cup (170 g) semi-sweet chocolate chips
½ cup (120 ml) heavy cream
1 tablespoon butter
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, beat the butter until creamy. Add the granulated and powdered sugars and beat until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In another bowl, whisk together the flour, cocoa powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the nuts if using.
Spread half of the batter into the prepared Bundt pan.
In a microwave-safe bowl, heat the chocolate chips, heavy cream, and butter in 20-second intervals, stirring until smooth.
Pour the chocolate mixture over the batter, keeping it away from the edges.
Spoon the remaining batter over the top and smooth gently.
Bake for 50–60 minutes, until the edges are set and a toothpick inserted near the outer edge comes out mostly clean. (The center should remain fudgy.)
Cool in the pan for 20 minutes, then invert onto a wire rack and let cool completely before slicing.
Optional Chocolate Glaze
½ cup semi-sweet chocolate chips
¼ cup heavy cream
Heat together until smooth, then drizzle over the cooled cake.
Yield: 12–14 servings
Rich, moist, and filled with a gooey chocolate center, this classic Tunnel of Fudge Cake is perfect for chocolate lovers. 🍫🍰
