Prepare to embark on a culinary journey that will make your taste buds dance with pure chocolate ecstasy! This legendary Tunnel of Fudge Cake isn't just a dessert - it's a legendary recipe that promises to transform your ordinary baking experience into an extraordinary chocolate adventure. With its rich, moist interior and tantalizing chocolate flavor, this cake has been known to make even the most disciplined dessert lovers weak in the knees. Are you ready to create a showstopping treat that will have everyone begging for your secret recipe?
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup butter
- 2 cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cup Bundt pan, ensuring every crevice is well-coated with butter or non-stick baking spray.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix until the batter becomes smooth and fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped walnuts gently using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even distribution.
- Place the pan in the preheated oven and bake for 50 minutes. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack and let it cool completely, approximately 1 hour.
- Once cooled, warm the chocolate frosting slightly to make it more spreadable. Drizzle or spread the frosting over the top of the cake, allowing it to cascade down the sides.
- Slice and serve at room temperature. For best results, store the cake in an airtight container to maintain moisture.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and avoid a tough crumb.
- Grease the Bundt Pan Thoroughly: Use a pastry brush or non-stick spray to coat every nook and cranny to prevent sticking.
- Check for Doneness: A few moist crumbs on the toothpick are perfect - don't overbake!
- Cooling is Crucial: Let the cake cool in the pan for 10 minutes, then completely on a wire rack to maintain its structure.
- Frosting Technique: Warm the frosting slightly to create a beautiful, cascading effect down the cake's sides.
- Storage Tip: Keep the cake in an airtight container at room temperature to maintain its moisture and freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 244mg
