Tunnel of Fudge Cake

Get Fuzzy
Posted on 06/03/2012 by celestialgldfsh
I'm about to present one of the most delicious things I have ever made. I never used to consider myself a hard core chocolate gal, but this?

This is hard core in the most gluttonous, delicious way possible.

As you can see, it's a bundt cake. It cooks up and creates its own middle layer of fudge inside. When the cake is fresh, it oozes out in an amazing way. After it has been in the fridge, honestly, it tastes even better. The middle solidifies so it's like there are two layers of fudgy frosting, one on the inside and one on the outside. You also have this whole mingling of textures thing going on: cakey chocolate, fudgy chocolate, chocolate glaze, nuts, chocolate, chocolate, chhhhhhocolate.

It's good. It's one of those cakes that a prisoner would ask for as his last meal before execution. The good news is, it's incredibly easy to make. You don't have to kill anyone to eat it, but you will feel like you've sinned.

If you don't like nuts or have allergies--I think the nuts do provide some scaffolding for the massive quantities of chocolate. But if you try it without the nuts, please let me know how it turns out!

The recipe is from Relish Magazine, and originally in Bundt Cake Bliss by Susanna Short.

That's not sunlight. That's illumination straight from heaven, accompanied by angels singing in chorus.

Tunnel of Fudge Cake


2 1/4 cups all-purpose flour
3/4 cup cocoa powder
1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs, room temperature
2 cups confectioners' sugar
2 cups chopped walnuts or pecans

3/4 cup confectioners' sugar, sifted
1/4 cup cocoa powder
2 to 3 tablespoons milk or half and half


Preheat oven to 350F. Grease a 12-cup Bundt pan with butter or cooking spray, and dust well with flour.

In a small mixing bowl, combine flour and cocoa powder and set aside.

In a large bowl, cream sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually add confectioners' sugar and mix thoroughly. Stir in flour mixture by hand until well blended. Gently stir in nuts. Batter will be thick and rather mud-like. Spoon all of the batter into the prepared bundt pan.

Bake 45 to 50 minutes or until the top is set and the edges begin to pull away from sides of pan.

Cool the cake upright in the pan on a wire rack for 1 1/2 hours to allow fudge to set. Invert onto a plate to cool thoroughly. Make sure the cake is completely cool before you add the glaze.

To prepare glaze, combine sifted confectioners' sugar and cocoa. Add 2 tablespoons milk. Mix thoroughly, and add more milk if needed to create a smooth but pourable glaze. Spoon glaze over top of cake, allowing some to run down sides.

Go run a few miles. Take an insulin injection. Dig in.


Originally posted as part of my Bready or Not Wednesday recipes post series.
elephantus45 4th-Jun-2012 01:51 am (UTC)
That looks amazing!
celestialgldfsh 4th-Jun-2012 01:27 pm (UTC)
It does, and the taste...!
talakestreal 4th-Jun-2012 02:03 am (UTC)
My heart would explode. But oh man would I die happy.
celestialgldfsh 4th-Jun-2012 01:27 pm (UTC)
It is definitely a happy-death-by-chocolate kind of recipe.
jexia 4th-Jun-2012 02:10 am (UTC)
Love it - except for the title! Hahaha!
celestialgldfsh 4th-Jun-2012 01:28 pm (UTC)
Yes, the title can carry other meanings (ha!) but it's an accurate description of the cake, too.
kimberly_2002 4th-Jun-2012 02:47 am (UTC)
I think i just drooled.
celestialgldfsh 4th-Jun-2012 01:29 pm (UTC)
It's a drool-worthy cake!
sinkwriter 4th-Jun-2012 03:08 am (UTC)
It is SO funny that you posted this! Just last weekend (over Memorial Day) my family and I were reminiscing about this very cake, and how my mom used to make it when I was a little kid. But no one knew where the recipe went, or if it was still possible to make it (we couldn't remember the ingredients anymore except that it has that very fudgey frosting-like layer in the middle that oozes out after you've cut into it). So it's awesome that you happened to post the recipe now of all days! I'll have to share this with my mom. :D

P.S. This was hilarious: "Go run a few miles. Take an insulin injection. Dig in." SO true. It is chocolate and sugar and monster amounts of calories. So sweet. But so good. ;)

Thanks for sharing!
celestialgldfsh 4th-Jun-2012 01:30 pm (UTC)
Oh, yay! I'm so glad your family has the recipe again!
jezebelleinhell 4th-Jun-2012 03:13 am (UTC)
if I use a silicone bundt pan do I need to grease and flour it first?
celestialgldfsh 4th-Jun-2012 01:33 pm (UTC)
I've never used a silicone bundt pan. I googled the subject and found a lot of people saying their pans had issues sticking to cakes. Maybe see what the manufacturer suggests?
doubletake 4th-Jun-2012 04:24 pm (UTC)
Yes, grease and flour. The manufacturer often says you don't have to, especially in advertising, but they LIE. :)
sparrowspark 4th-Jun-2012 04:47 am (UTC)
That looks so easy. I MUST DO THIS.
celestialgldfsh 4th-Jun-2012 01:34 pm (UTC)
DO IT. :D And it is a super-easy cake. One reason why I like it so much!
simplychristina 4th-Jun-2012 05:34 am (UTC)
That looks like it has been stabbed to death in the top pic.

Looks easy though, but I am one of those weirdos that doesn't like chocolate cake.
celestialgldfsh 4th-Jun-2012 01:34 pm (UTC)
Yay, Arya icon!

The first pic does look kinda gorey, huh?
madeyemads 4th-Jun-2012 07:51 am (UTC)
celestialgldfsh 4th-Jun-2012 01:35 pm (UTC)
It's gooooooooood.
sapphire_kittum 4th-Jun-2012 08:57 am (UTC)
OMG that looks incredible! How did you stop yourself from eating the whole thing all at once?
celestialgldfsh 4th-Jun-2012 01:35 pm (UTC)
Fortunately, it's rich and filling, too, so it makes you pace yourself.
lab_jazz 4th-Jun-2012 09:06 am (UTC)
If it cools in the bundt tin, is it still easy enough to get the cake out of the tin? I've noticed that cakes have a tendency to stick in bundt tins
celestialgldfsh 4th-Jun-2012 01:37 pm (UTC)
I've made it twice. Both times I've greased and floured the pan, and I never had so much as a crumb stick. Mind you, my bundt pan doesn't have lots of nooks and crannies like some do.
jordanzwei 5th-Jun-2012 11:55 pm (UTC)
I leave bundts in their pan for 10 minutes. No more, no less- and at 10 minutes, they come out perfectly. :)
lab_jazz 6th-Jun-2012 10:37 am (UTC)
Thanks for the info. Next time I use my bundt tin I'll put the timer on when I take it out of the oven.
amles80 4th-Jun-2012 09:08 am (UTC)
Whoa! Can't breathe! I'm ovewhelmed by want!
That's not sunlight. That's illumination straight from heaven, accompanied by angels singing in chorus.
I believe you!! This post goes into my memories!

celestialgldfsh 4th-Jun-2012 01:38 pm (UTC)
Haha! Glad you liked!
bimboteacher 4th-Jun-2012 12:10 pm (UTC)

celestialgldfsh 4th-Jun-2012 01:38 pm (UTC)
Every time I look at the pics I want to make it again, too.
pi_ankh 4th-Jun-2012 02:56 pm (UTC)
This sounds amazing! And your cake looks even better than the one in Relish's page! I will definitely try this one out!
celestialgldfsh 4th-Jun-2012 03:25 pm (UTC)
Thanks! Let me know how it goes when you try it out!
lhaggy 4th-Jun-2012 03:21 pm (UTC)
This looks heavenly, I shall have to try it! Is it kinda like a molten lava cake?
celestialgldfsh 4th-Jun-2012 03:27 pm (UTC)
Yes, it's like the lava cake in a bundt cake form! Though really, I like its chilled and fudgey form the very best, especially with vanilla ice cream. Yum.
tsuki_no_bara 4th-Jun-2012 04:08 pm (UTC)
oh my lord. it's chocolate and more chocolate and maybe some nuts but wait there's more chocolate. if there was ever a reason to buy a bundt pan, this is it. also, "That's not sunlight. That's illumination straight from heaven, accompanied by angels singing in chorus." and "Go run a few miles. Take an insulin injection. Dig in." made me giggle.
celestialgldfsh 5th-Jun-2012 02:29 pm (UTC)
Thanks! :D Yes, this recipe makes a bundt pan totally worthwhile. I mean, chocolate plus prettiness?! Can't go wrong!
reseda_3067 5th-Jun-2012 07:02 pm (UTC)
Being a chocoholic, I just think I died and went to heaven just by looking at this delicious cake! I am definitely making this tomorrow! Thanks for the recipe.
celestialgldfsh 6th-Jun-2012 12:55 pm (UTC)
You're welcome! Let me know how it turns out! :D
mn_maenad 8th-Jun-2012 10:25 pm (UTC)
I opened a LiveJournal account just to comment on this recipe. :-) I made it last night without nuts, since the hubby doesn't like them, and we're sharing it with friends tonight. I'll report in after we've noshed!
celestialgldfsh 9th-Jun-2012 01:12 am (UTC)
Oh wow, that is the coolest thing that you made a LiveJournal account just to comment. Thank you so much, and I look forward to your report!
mn_maenad 14th-Jun-2012 12:04 am (UTC)
Well, it went over phenomenally with our guests. It wasn't quite as gooey in the center as yours, but I'm not sure if that's because we didn't cut into it until the day after it was baked. It may also be because I baked it in a convection oven, which can cook a little "too" evenly sometimes. VERY good with vanilla ice cream or just a glass of cold milk!
celestialgldfsh 15th-Jun-2012 02:49 pm (UTC)
I'm so glad it was a big hit! I actually prefer the cake when it's more solid and fudgey the next day. I'll need to try it without nuts now, too. Thanks!
celestialgldfsh 6th-Jul-2012 09:40 pm (UTC)
You're very welcome! I'm so glad you loved it!
rachelpage 26th-Jan-2015 05:15 am (UTC)
This recipe looks yummy.i had a question.Can we do it ahead of time and keep?
celestialgldfsh 27th-Jan-2015 12:56 am (UTC)
I've had it keep in the fridge for up to a week in a covered dish. It can also be sliced and frozen on wax paper, then stored. It even tastes really good if slices are taken straight from the freezer and microwaved!
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