How To make Cheese and Chocolate Tunnel Cake

TUNNEL CAKE | Easy cake recipe

69 - Tunnel Of Fudge Cake

The Tunnel of Fudge Cake! This classic bundt cake is simple and delicious and it does form a tunnel of fudge in the middle of the cake! Enjoy!

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How to make Tunnel of Fudge cake.

You can make the original tunnel of fudge cake using frosting mix, or try this updated recipe made from scratch. The confectioners' sugar and cocoa in this recipe essentially replace the frosting mix.

Be sure you follow this recipe exactly as written. Do not substitute any ingredients and be sure you use the full amount of nuts, otherwise, the recipe will fail.

This fabulous cake is so delicious. The soft tunnel of fudge is such a nice surprise. Because the cake is so rich, you don't need to add the frosting if you don't want to.

What You'll Need
1 1/2 cups/12 ounces butter (softened)
1 cup white sugar
3/4 cup brown sugar (packed)
2 (1-ounce) squares unsweetened chocolate (melted and cooled)
6 large eggs (room-temperature)
2 cups sifted confectioners' sugar
2 cups all-purpose flour
2/3 cup cocoa
2 teaspoons vanilla
2 cups chopped pecans (or walnuts)
For the Glaze:
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

How to Make It
Heat oven to 350 F.
Measure flour by lightly spooning the flour INTO the measuring cup, NOT by scooping the measuring cup into the flour. The scoop-and-level method is incorrect and will make this cake too dry.
In a large bowl, combine butter, white sugar and brown sugar and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined.
Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture (this can take some time).
Sift the confectioners' sugar BEFORE you measure it. Gradually add it to the batter, mixing well. By hand, stir in flour, cocoa, vanilla, and pecans until well blended.
Spray a 12-cup Bundt pan with nonstick baking spray combined with flour. Spoon batter into prepared pan. Bake at 350 F for 48 to 54 minutes, until crust looks dry and shiny (traditional doneness tests won't work because of the soft fudge center).
Cool cake in pan on a rack for 1 hour, then invert onto serving plate and remove pan. Cool completely. If you bake the cake for the shorter period of time, it will have true fudge in the center. Bake it longer for a moist tunnel in the center.
Make the glaze by placing the chocolate chips and oil in a small microwave-safe bowl. Microwave on 50% power for 2 minutes and then stir. Continue microwaving until chocolate is melted and the mixture is smooth.
Pour into a small zip-top bag. Cut a tiny piece off the corner of the bag and pipe the chocolate over the cake, using a back-and-forth motion. Let cool.
Note: Make sure you measure the flour correctly for this recipe. Don't skimp on the walnuts; they're critical to the cake structure. And don't overbake the cake or it might be dry and fall apart.

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Whether it’s a baby shower, a wedding reception or just a regular weekday, Nothing Bundt Cakes owner Kim Cassens talks what makes bundt cakes a great addition to any celebration, Jason DeRusha and Kylie Bearse report (3:46). WCCO Mid-Morning – July 29, 2016

Making Tunnel of Fudge Molten Lava Cake

This cake was wildly popular in the mid-1960's after it was featured in a Pillsbury Bake-Off recipe book. A rich chocolate cake speckled with chopped walnuts and a soft gooey center satisfies any chocolate lover.


1 3/4 cups sugar
1 3/4 cups unsalted butter (3 1/2 sticks)
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped toasted nuts (walnuts or pecans)


Glaze:

3/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 TBSP milk

Preheat oven to 350 degrees. Grease and flour a 10 Bundt pan. Have eggs and butter at room temperature.


Using a stand mixer, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually add powered sugar to butter mixture, making sure it is fully incorporated. Remove bowl from mixer.


Sift flour and cocoa together. Gradually add into butter mixture and stir in by hand until just combined. Add nuts and stir in until well mixed.


Batter will be thick. Transfer to greased Bundt pan. Level top of batter and place in oven on center rack. Bake 45-50 minutes, or until you see the sides of the cake starting to pull away from the sides of the pan.



Remove from oven and place pan on cooling rack. Let cake cool in the pan until just slightly warm. Invert cake on to a plate, and allow to cool completely. The entire cooling process will take a few hours.



Once cooled, make glaze and put on top of cake. Give glaze an hour or so to set up. Cake is now ready to serve.


For an extra treat, cut a piece of cake and put on plate, warm in microwave for 15 seconds, serve with vanilla ice cream. But cake is delicious on it's own - lots of rich, chocolate goodness.

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