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Tunnel of Fudge Bundt Cake
Melissa Hart

Tunnel of Fudge Bundt Cake

The famous 1960s cake was engineered to keep a soft chocolate tunnel through the center. Ground walnuts and plenty of sugar are structural here, not optional decoration. Do not test the center with a toothpick—the fudgy streak is the whole assignment.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • 1 3/4 cups unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 6 large eggs
  • 2 cups powdered sugar
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups finely ground walnuts
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 4 oz semisweet chocolate chopped
  • 1/2 cup heavy cream

Method
 

  1. Grease and flour a 12-cup Bundt pan thoroughly, making sure every ridge is coated.
  2. Beat the butter and granulated sugar for 4 minutes until fluffy, then add the eggs one at a time and beat in the vanilla.
  3. Whisk the powdered sugar, flour, cocoa and salt together and mix them into the butter mixture just until combined; fold in the walnuts.
  4. Spread the thick batter evenly in the pan and bake at 350°F for 50 to 55 minutes until the top is crusted and the edges pull slightly from the pan; do not test the soft center.
  5. Cool in the pan for 90 minutes, invert onto a rack, pour hot cream over the chopped chocolate, stir smooth and drizzle the glaze over the cooled cake.