Tunnel of Fudge Cake

Ladies and gentlemen, this tunnel of fudge cake needs no introduction!

Print Recipe

Prep Time 30

Cook Time 1

Total Time 2 30

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 8450.5 kcal

Equipment

1 Medium Saucepan For preparing the pudding filling.
1 10-inch Bundt or Tube Pan Essential for the cake's distinctive shape and 'tunnel'.
1 Large Mixing Bowl For combining cake batter ingredients.
1 Electric Mixer For achieving a light and fluffy cake batter.
1 Wire Rack For cooling the cake evenly and preventing sogginess.

Ingredients

Main

1 ½ cups milk
1 3.5 ounce package non-instant chocolate pudding mix
1 cup semisweet chocolate chips
1 ⅓ cups white sugar
¾ cup butter softened
½ cup shortening
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder divided
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
2 cups chopped walnuts
¾ cup confectioners' sugar
6 tablespoons milk or as needed

Instructions

Make the filling: In a medium pan, combine 1 1/2 cups milk and pudding mix. Cook as directed on the package. Add chocolate chips and stir until melted. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
Make the cake batter: In a large bowl, combine white sugar, butter, and shortening. Beat until light and fluffy. Add vanilla and eggs. Mix well.
Add flour, 1/2 cup cocoa, baking powder, salt, and 1 cup milk to a bowl. Beat on low speed until moistened. Beat on medium speed for 3 minutes, then stir in walnuts.
Reserve 2 cups of the batter. Pour remaining batter into the prepared pan. Spoon the filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon reserved batter over the filling.
Bake in the preheated oven until the cake springs back when touched lightly in the center, 50 to 60 minutes. Cool for 1 hour in the pan, then turn out onto a wire rack and cool completely.
Make the glaze: In a small bowl, combine confectioners' sugar and remaining 1/4 cup cocoa. Stir in enough milk to reach desired drizzling consistency. Spoon glaze over the cooled cake, allowing some to run down the sides.

Notes

1. Achieving a truly light and fluffy batter is key. Ensure your butter and eggs are at room temperature for optimal emulsification and a smoother batter, which contributes to the cake's fine crumb. 2. Thoroughly grease and flour your Bundt pan. This is crucial for easy release, especially with the dense cake and fudge tunnel. Use a pastry brush to get into all the crevices. 3. When spooning the fudge filling, be precise: it must not touch the sides or the bottom of the pan to ensure it forms a distinct 'tunnel' within the cake. 4. Do not overmix the batter once the dry ingredients are added; mix just until combined to avoid a tough cake. 5. Allow the cake to cool completely before glazing. This prevents the glaze from melting and ensures it sets properly for a beautiful finish.