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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Tunnel of Fudge Cake Cooking View

Does that not sound amazing?  The moment I first laid eyes on this recipe, I knew we would be fast friends.  I made it.  We ate it.  And oh, did we love it.  For a die-hard chocolate lover such as myself, this is a perfect dessert option.  It’s part chocolate cake, part molten chocolate cake, part fudge brownie, and let’s not forget about the ganache on top.  And dear readers, I must apologize because I’ve known about this cake for longer than I care to admit and I haven’t shared it with you yet.  Go make it, enjoy, and we’ll call it even.

Aside from the chocolatey fabulousness, other good things to note about this cake are that it doesn’t require a ton of dishes and it can be made with what I consider fridge and pantry staples.  Since it is made in a bundt pan, it’s also less fussy than most layer cakes might be.  Just mix up the batter, bake the cake, top with ganache and you’ve got dessert.  It’s great in a pinch in case the other dessert you had been planning on was a huge fail – I know from experience.  But I have to say, no one was disappointed to have this as their back up dessert.  Not one little bit.

Tunnel of Fudge Cake
Yield: about 12-14 servings

Ingredients

To prep the pan:
1 tbsp. Dutch-processed cocoa powder
1 tbsp. unsalted butter, melted

For the cake:
½ cup boiling water
2 oz. bittersweet chocolate, chopped
2 cups (10 oz.) all-purpose flour
¾ cup (2¼ oz.) Dutch-processed cocoa powder
2 cups (8 oz.) confectioners’ sugar
1 tsp. salt
5 large eggs, at room temperature
1 tbsp. vanilla extract
1 cup (7 oz.) granulated sugar
¾ cup packed (5¼ oz.) light brown sugar
20 tbsp. (2½ sticks) unsalted butter, at room temperature

For the glaze: 
¾ cup heavy cream
¼ cup light corn syrup
8 oz. bittersweet chocolate, finely chopped
½ tsp. vanilla extract

Cooking View

Directions

  • Preheat the oven to 350˚ F.  In a small bowl, whisk together the cocoa powder and melted butter.  Use a pastry brush to evenly coat the inside of a 12-cup bundt pan.

  • In a medium bowl, pour the boiling water over the chopped chocolate.  Let stand for a minute, then whisk until smooth.  In a medium bowl, combine the flour, cocoa powder, confectioners’ sugar, and salt.  Combine the eggs and vanilla in a liquid measuring cup and beat lightly.

  • In the bowl of an electric mixer, combine the granulated sugar, brown sugar, and butter.  Beat on medium-high speed until light and fluffy, about 2 minutes.  With the mixer on low speed, add in the egg mixture just until combined.  Add the chocolate mixture and mix until incorporated.  Blend in the dry ingredients until just combined.    Spread the batter into the prepared pan.  Bake for about 45 minutes or until the edges of the cake begin to pull away from the pan.

  • Allow the cake to cool on a wire rack for 1½ hours before inverting onto a cake platter.  Allow to cool completely, about 2 more hours.

  • To make the glaze, combine the cream, corn syrup, and chocolate in a small saucepan.  Heat over medium heat, stirring frequently, until smooth.  Blend in the vanilla.  Set aside for about 30 minutes, until slightly thickened.  Drizzle the glaze over the cake and let set for at least 10 minutes before slicing.

Source

  • http://warmvanillasugar.com/ Katrina @ Warm Vanilla Sugar

    Goodness..this sounds absolutely lovely! Yum!

  • http://www.blognewblack.com/ Blog is the New Black

    As a chocolate lover…. oh my!

  • michelle

    this sounds delish! i see you say to cool at least two hours — do you think you could make it the day before without losing too much of the “molten chocolate cake” feel? thanks :)

  • Katie

    This looks awesome.. but how does the tunnel of fudge happen? It just bakes that way?

  • Emilie

    How can you argue with a name like that?!? I’m already imaging how great it would be with raspberry sauce….

  • http://bethsblueplate.wordpress.com/ Beth

    Oh my goodness… I still have to make a birthday treat to bring to work… I just may have found it. Yum!

  • annieseats

    Yep.

  • annieseats

    You’d probably want to warm each slice briefly for the best effect.

  • http://www.facebook.com/people/Elizabeth-Polit/553435055 Elizabeth Polit

    This looks absolutely amazing!! Great recipe :D

  • RikiTikiTembo

    What a fantastic cake – love that tunnel of fudge!

  • http://themollybuckley.com/ still being [Molly]

    oh my goodness that looks amazing!

  • http://tideandthyme.com/ Laura

    Girl, this looks absolutely divine. I love those Cook’s Illustrated seasonal books! Beautiful photos as well.

  • http://penniesonaplatter.com/ Nikki

    Oh wow. I hope I have a reason to make this VERY soon!

  • Claire

    Oh my word! I cannot wait to try this!

  • Deborah

    Definitely making! Looks amazing!

  • leanne.avila

    I’ve been thinking about getting a Bundt pan for a long time. It’s officially time to stop thinking and start shopping — must have this cake!

  • http://raynatakesthecake.wordpress.com/ Rayna

    This sounds absolutely fantastic (especially to a chocolate lover like myself)!

  • Kelsey

    Annie, Annie, Annie—Why do you do this to me? Now I want to change my weekend baking plans. YUM!!!!

  • Gem Braithwaite

    oh man this looks soooo decadent and delish! absolutely love the tunnel of fudge!

  • Sasha

    Hi, does this have to be baked in a bundt pan or is there anything else that can be used? x

  • http://healthyabundance.wordpress.com/ BldrJanet

    Wow. I’m so curious about the science of this — is there really no leavening except for the eggs? In a way, it reminds me of what happens with pudding cakes, how they separate into a cake layer and a soft pudding layer. Yum — I’m going to have to experiment this weekend. (Since I’m over a mile above sea level, every new recipe is a bit of an experiment, truthfully.) Thanks for the inspiration.

  • Kayle (The Cooking Actress)

    It’s like everything I could ever want in a cake

  • Pam

    Annie, it looks heavenly. I can’t wait to surprise my chocoholic daughter! :)

  • mom of 6

    Hi Annie,
    Love your blog! I’m wanting to make this……like right now! I’m trying to print it, but it only prints the recipe and not the directions…..is there some way to print both?

  • annieseats

    You do need the bundt pan to get the tunnel of fudge effect.

  • CulsDeSac

    This looks amazing! I want to make it right now, except that I would have to eat it all myself…which may or may not be a bad thing.

  • http://katieskitchenblog.com/ Katie C

    Wow! I’m sure this will become a very popular post, we all love chocolate! I’d love to try this one day.

  • http://www.tablefortwoblog.com/ Julie @ Table for Two

    oh my gosh..this looks like chocolate heaven!!!

  • kccoake

    It is sooo yummy! I made this cake a few months ago and wrote about it on my blog as well. What’s not to love about all that chocolate, right?!

  • http://heartsinmyoven.blogspot.in/ Lynna

    this looks so delicious…drooling right now.

  • Amanda

    If your not opposed to second hand, I see them ALL the time at thrift stores.

  • bergamot

    Fantastic… love the way the glaze froze midway on the cake… a wonderful cake

  • Denise Wesely

    Gosh that looks so good! Hubby used to love a similar box cake mix from years ago. I’ll bet he’d love this one too! Will be putting it on the menu for Father’s Day, if not sooner.

  • Bridgette Baugher

    Can you please do a post on how you make all of these fantastically delicious things with tons of butter and sugar and still look fantastic, even after two kids?!? Jealous and curious – I’d love to make all of these recipes, but man, the calorie intake would be outrageous!

  • http://thelittleloaf.wordpress.com/ Thelittleloaf

    As soon as I saw the words ‘tunnel of fudge’ I knew this recipe was going straight to the top of the list. Looks and sounds incredible!

  • http://twitter.com/FoodFixer Rachel Willen

    This cake reminds me of the original cakes from Mrs. Grace Lemon Cakes. I got introduced to them when I won a year’s supply…one cake a month for 12 months…on a game show! This was about 25 years ago…before they got bought out and became part of some corporation…they were amazing and moist and crazy delicious. I’m going to make this today for my son who is a chef…and is coming home for the weekend…a rare weekend off…he will love it! Thanks!

  • Julie

    This was my FAVORITE cake growing up!!

  • annieseats

    It’s no special secret. Yes, I make a lot of cakes but certainly don’t eat the whole thing myself :) As you see from all the other recipes I post as well, it’s just about balancing out with healthy things.

  • Coby

    My bundt pan died a few years ago and I’ve never replaced it; I’ve just used a plain old tube pan. I just might have to go Bundt shopping! This looks phenomenal!

  • http://www.therecipecode.com/ Zee

    This is so amazing! I feel like making this just now but too bad I am on a 90 day diet :(

  • Jenny

    I’m excited to make this tomorrow for a dinner party!! I have everything on hand which is even more awesome :) I hope mine turns out as beautiful as yours!!! And thanks for the always awesome recipes

  • Sylvie (A Pot od Tea)

    Oh my! Do I need to say any more?

  • Jenny @ BAKE

    I’m not generally a chocolate cake lover but this looks stunning! your photographs are making my mouth water!

  • http://www.valeriehjohnson.com/ Valerie

    This looks and sound absolutely delicious. It’s a must try.

  • Kathleen Richardson

    All that chocolate and, like you said, many of the ingredients already in our cupboards. Lovely cake, lovely photos.

  • Haley Oakes

    Looks amazing! Is bittersweet chocolate different than Bakers chocolate? If so, is this something you can usually pick up at any old grocery store or do you have to go to a particular place?

  • sweetsugarbelle

    So you said fudge and I isn’t get super excited because I am one of the non-chocolate loving nuts. But the picture, that picture SOLD ME! All I can say is wow!

  • annieseats

    It’s in the baking aisle of any store. I don’t like the baker’s chocolate brand, but other brands make it (everything from Ghirardelli to Callebaut).

  • annieseats

    It should be fixed now. There was a change to the print-function that was causing some issues. Sorry about that!

  • AKM

    I also just tried to print this recipe, and the directions were not listed (and I tried to get the .pdf as well, and still no directions.)

    Thanks for looking into this!

  • Danielle Jones

    This looks soooo good! How can you hold out on us like that??? haha.

  • Karla

    It doesnt need any baking powder? Looks so gooooooooooooooooooooood!

  • http://atthepatisserie.wordpress.com/ Ann P.

    Holy. Cow. Looking at that picture is like I died and went to heaven! Thanks so much for sharing the recipe–now i can get that feeling in my mouth, haha!

  • Macaroni and Cheesecake

    Oh my I’ve died & gone to chocolate heaven!!! This looks wonderful, decadent and delicious!

  • annieseats

    Okay, it should be fixed now. You may have to clear your cache for it to work properly. Sorry for the trouble!

  • Johanna_4114

    Hi! Just a quick question, is it alright if i don’t use Dutch-processed cocoa? Maybe like a Hershey’s instead or other regular cocoa powder. I noticed there’s no leavening agent, so that wouldn’t make any nasty effects right?

    Anyways, love your site. Can’t wait to try this one out, it looks sooooo good! :)

  • annieseats

    For best results, you should use the Dutch-processed cocoa. You can see the FAQ page for more info. Enjoy!

  • Debbie

    I MUST make this.

  • Ashley R N

    This cake was DELICIOUS… absolutely amazing. We didn’t wait for it to cool and didn’t even use the ganache, it is plenty rich on its own.. But since we’re dairy-free here I had to use unsweetened chocolate, chopped, and didn’t have Dutch process, so had lots of substitutions and LOTS of dishes involved! Not a “quick” cake by any stretch… but well worth the time!

  • Leslie

    I
    I think I might have to name the cake “tunnel of love cake”

  • guest

    I’m slightly confused by the ingredients for the cake…
    2 cups(10 oz.) all purpose flour?? isn’t 1 cup 8 oz? so it should be 16 oz. all purpose flour? would you please explain the cocoa and confectioner’s sugar measurements?

  • Joidelaney

    Made this today and it was delicious… the bonus was that my 3 yr old was in heaven when I told her she got to paint the pan with chocolate “paint”! Thanks for another great recipe :)

  • annieseats

    You are confusing liquid volume measurements with weight measurements. 1 liquid cup does have 8 oz. but this post refers to weights.

  • guest

    thank you!!

  • PhillFam

    I made this cake a couple of days ago. I followed the recipe exactly except for the part about leaving it in the pan to cool for 1 1/2 hours and I did not make the glaze. Well, you guessed it, the cake collapsed when I inverted it but it was still delicious. I didn’t miss the glaze one bit. It is very rich by itself. The center stays gooey and soft. It reminds me of a brownie in cake form. I will definitely make this again.

  • Lynnstubbe

    Oh no! My cake is falling~ I am sure it is going to be delicious, but it looks like a mess!

  • Sam Jennifer Musil Lindley

    Just to clarify – cool on rack for 1 1/2 hr – still in the pan, correct?

  • Sam Jennifer Musil Lindley

    I also did not leave it in the pan to cool – kind of misread that part – but it came out fine and looks great! I also used regular cocoa as I did not have Dutch processed on hand, but the general consensus is it tastes great! Hubby and grandson have declared this one a do again. The cake was for grandsons birthday and it made a hit with him!

  • annieseats

    Yep!

  • Jodangelo60

    Thank you so much for having weight measurements. Using my kitchen scale makes measuring a piece of cake!

  • Happy Land

    This looks amazing. I tried it… but couldn’t make it look as nice as this. Infact it looked like a mess. But was really delicious. Thanks for sharing the recipe.

    Can you give some tips to make it look as nice as this?

  • Lesliewclay

    Tunnel of Fudge cake was our families favorite cake beginning in the late 60′s. My mom made it until you could no longer purchase the dry frosting mix that was a necessary component. Have been trying different recipes trying to re-create that childhood memory. Can’t wait to try this recipe out. Thanks!

  • annieseats

    The way I made it is exactly as described here. I think it is crucial to let it cool fully in the pan, and make sure you really carefully coat the pan as described in the instructions.

  • Maire

    Between this and the new donna hay magazine cover, which features a rum and date bundt cake with caramel sauce, it’s like the universe is telling me it is time to invest in a full size bundt pan. Really not sure why but I only have mini bundt pans! Do you think the tunnel of fudge effect would be lost in a mini?

  • annieseats

    I’m guessing you could make it work, but the baking time would be the crucial factor and I’m not sure what the right time would be.

  • Amymondelli

    Is it possible to make this a day in advance?

  • Lesliewclay

    Made this today and this recipe makes the closest to the original Tunnel of Fudge cake that I can find. Will add pecans or walnuts next time to get it even closer to the original. I have missed that cake. It was my favorite growing up in the 70′s!!! Thanks for this – can’t wait for my dad to try it.

  • Jackie Harper

    1. Tunnel of Fudge! What a spectacular name!
    2. I made the Tunnel of Fudge earlier this week and it lived up to that spectacular name. It is an easier-than-average recipe that makes a way-above-average cake. Everybody thought the fudgy bottom was a filling, which sounds like a dang lot of work. I will definitely be making this again!

  • Meagan

    So I apparently didn’t bake it long enough initially (my oven runs hot, so I didn’t want to over-bake), so after letting it cool 2 hours, I put it on the platter and it immediately started to run all over! I flipped it back into the pan and put it back into bake awhile longer. I thought I would have to make a fudge trifle out of it, but lo and behold, I flipped it onto the platter and it was beautiful! It lost a tiny bit of the tunnel effect, but it was wonderful! Can’t wait to try it again!

  • Mahvish

    Ok so I have decided to halve the recipe since I only have a 6 cup bundt pan. But I am thinking not to cut the baking time by half but just by 10 minutes as it is not a regular round pan. I have looked at the dimensions of the pans online and there isn’t a major difference between them (the 12 cup pan is just deeper by 0.75 inches and wider by 2 inches).
    I have been googling for the last hour trying to find something regarding this but just couldn’t find any information.

    Do you think I am thinking along the correct lines?

  • annieseats

    I don’t know how conversions and different pan sizes will affect the baking time of this cake so you’ll just have to experiment. Good luck!

  • Mahvish

    Just thought I’d come back and update (incase anyone else ever wants to halve the recipe). I just baked for 35 minutes and my cake came out beautiful! It was so perfectly gooey and rich! Thank you Annie for another awesome recipe!
    Between myself and two friends we pretty much finished off the cake in one sitting hehe :)

  • annieseats

    Great! Thanks for letting us know.

  • Showalterbl

    When I asked my husband what dessert he’d like for his birthday last week he declared that he would like a lava filled chocolate bundt cake with cherry topping. I have no idea where this came from, but my search was on. I, thankfully, found your recipe last week and decided it was as close as I was going to come to fulfilling his request. It was everything your blog claimed it would be. It came out just like your pictures – and it was beyond DELICIOUS! I made some cherry topping and fresh whipped cream and this cake was ridiculous. It is a sure keeper. Thank you so much for the recipe and excellent instructions. From another Hoosier in the kitchen…

  • Wigmore

    The recipe sounds and looks fabulous! I’m allergic to corn; could I substitute granulated sugar or berry sugar for the icing sugar?

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!

  • Chantal

    This was my husband’s birthday cake tonight. He (well, all of us) loved it! Thanks for a great recipe.

  • Debra A.

    So does this mean that I can use a normal cup and scoop out 2 cups of flour or that I need to weigh my ingredients? Thanks so much! Hoping to make this for Sunday.

  • annieseats

    Both measurements are given so you can choose to measure by weight or by volume.

  • Guest

    I made this yesterday – SO DELICIOUS. I don’t know why, but I rarely make chocolate desserts even though I love them. Next time I’d cut the glaze by 1/3 – it was swimming in glaze and I didn’t even use every drop.

  • Doxdogy

    Thank you for posting this recipe. A friend has requested this cake for Thanksgiving dessert. He specifically remembered no nuts in the boxed mix. Of course, I will have to make test cake beforehand.

  • lola

    hey, do you think it would keep the fudge effect if you made muffins instead of a bundtcake? i would love to try it, but i don’t want to loose the fudge effect – it looks so delicious!

  • annieseats

    I haven’t tried that myself. I think it will probably loose the fudge effect but I don’t know for sure. You’d have to experiment. Good luck!

  • Geni

    I made this for my dad for his birthday and our entire office devoured it. I so missed the old 70′s “tunnel of fudge” and now, thanks to you, have found its homemade duplicate. Have a wonderful Thanksgiving Annie.

  • Nicole

    Hi Annie , any suggestions on how I can adapt this into a red velvet version?
    Thank you so much for all the wonderful recipes!!

  • annieseats

    I’m really not sure. You’d have to experiment. I would be quite different. Good luck!

  • cooking recipes

    My nephews enjoyed this a lot. Not sure which looks better…the dish or the photo…they both look delectable! Another great cake recipe to keep.

  • http://www.facebook.com/barbzee72 Barbara Zarach

    This is an old Pillsbery Bake-off winner from the 60′s when the contestants actually made stuff from scratch. . Glad to see a new generation discovering it.

  • bobbicross

    I just tried the original Tunnel of Fudge recipe, which won a national contest (I think in the 60s). It’s pretty similar to yours, except instead of chocolate it asks only for cocoa and one more egg and nuts. The tunnel turned out kind of brownie-like, a big hit with the kids, who said it tasted like a great big brownie :) We also put some strawberries and blueberries which were a great match.
    Do you know why we need three different kinds of sugar? Is the powdered sugar absolutely necessary for the tunnel effect?

  • Sanaa Ambuehl

    Oh my God, it’s soooooo heavy and sooo sweet, unfortunately i don’t like it at all :(

  • annieseats

    I didn’t create this particular recipe (it was designed and tested by America’s Test Kitchen), so I don’t know their rationale. However, I know that I trust them completely and that I love this cake the way it is :)

  • lynn stubbe

    This is in the oven right now! I will be sharing it with a group of girlfriends at a ski weekend. I think I will just print out a few copies of the recipe….I am sure I will be getting requests.
    I could not find Dutch Processed Cocoa in my little town. Hope it is ok with the other. The batter tastes good!

  • rams_t

    Annie,
    the cake looks stunning. Could you please let me know if I can make this in round cake pan and if I can make this 2 days ahead? I want to bake this for my brothers birthday and I have to travel for 2 days to reach him.

  • dek2711

    I made this yesterday..i wasnt sure whether the cake was done after 45 min…i pulled it out anyways…it didnt pull out of the sides after an hr and half but when i inverted it,it came right off.It looked beautiful and im happy to say it tastes absolutely DELISH.I felt it tastes better the next day..however the molten fudge layer solidifies…so slice and reheat in the microwave for 10 sec.

  • annieseats

    If you want just a basic chocolate cake, I would use a different recipe. I haven’t tried this recipe in any other pans so I can’t say how it would perform.

  • Cinthia

    yup, I did and it came out perfect! everyone loved it :)

  • Helena

    Absolutely scrumptious! Plenty of long faces when this cake was gone!

  • http://www.facebook.com/shona.brydson Shona Brydson

    omg this was amazing! Made it for work today and it was gorgeous! Thank you

  • Maggie Dean

    I made this yesterday for my father-in-law’s birthday and all the chocoholics in my family loved it. Thanks for the great recipe!

  • http://www.facebook.com/christine.grupka Christine Hays

    I made this cake today and It was wonderful. Very rich and chocolatey and the center is a nice surprise :) I had a lot of extra glaze leftover and had a lot pooled in the center so im going to adjust that a little. I do have a couple questions…Does the bottom normally get a little crunchy or am I baking wrong? It was on the very very bottom and most of it peeled off. Also I baked for 45 mins and the very center part was fudgy and some was almost like a more liquid fudge, is this ok?

  • amy

    Made this for my mom for Mother’s Day. It was a huge hit! SO rich and delicious. Thank you Annie!

  • Beth

    great to see this without nuts! The original recipes I’ve seen indicate they are an integral part of making the tunnel effect. Obviously you found otherwise. Wonderful! Making this next week for my husband’s birthday. His b’day cakes are always chocolate! Thanks!

  • Johnna Leber

    Omg , chocolate….help hold me back

  • leslie

    hello annie, just made this cake for the second time. although delicious it doesn’t turn out too pretty. both times it has collalpsed and drips out the bottom. i have used a 72% semi sweet chocolate. do you think that is the problem? any advise is apprieciated. love your blog, photos, recipes and inspiration. thank you, leslie

  • annieseats

    I don’t think it was the type of chocolate, it sounds like it just needed to bake a bit longer. You might want to check your oven temperature and see if it runs on the cool side. It can also be affected by the type of pan you use. So many variables come into play!

  • Lauren F.

    Gorgeous cake and photo! How did you pour the ganache on the cake so perfectly? My cakes always end up looking like a mess!

  • annieseats

    Thank you! I use a liquid measuring cup that has a spout so it pours easily. But I think it’s more just a good recipe for a smooth ganache that makes the difference.