Tunnel of Fudge Cake
The walnuts in this fudge cake provide the structure for a beautiful chocolate tunnel - making each slice perfection.
Our good friend Brigham requested this cake for his birthday a few years back. Adapted from Pillsbury’s recipe, the walnuts in this fudge cake provide the structure for a beautiful chocolate tunnel. Each slice is perfection.
Tunnel of Fudge Cake
Prepare a bundt pan:
Butter & flour the complete inner surface
Preheat oven to 350F
To the bowl of a stand mixer (or a large mixing bowl), add:
1 3/4 cups sugar
1 3/4 cups butter, softened
Cream together until lightened.
Individually add, mixing well after each:
6 eggs
Then add:
2 cups powdered sugar, in 1/2 cup increments
Sift together and fold in:
2 1/4 cups flour
3/4 cups cocoa
2 cups walnuts, coarsely chopped
Spoon batter into the prepared bundt pan.
Bake for 45-50 minutes, until cake appears set and edges begin to pull away from the pan.
Remove from oven and cool, upright, for 2 hours
Invert on serving plate and cool an additional 2 hours
Chocolate Glaze
Combine in a small bowl:
3/4 cup powdered sugar
4 Tbsp cocoa
2 Tbsp heavy cream
Whisk together until smooth.
Drizzle over cooled cake.
Optional: top with chopped walnuts.
Allow glaze to set.
Slice & serve.
Brenda’s tips:
Serving size: 16 slices
The walnuts are critical to developing the “tunnel of fudge” in the center of this cake - do NOT omit
Window to B’s kitchen . . .
Brenda's Best Chocolate Cake for High Elevation
Brenda’s favorite chocolate cake inspired by a recipe from Barefoot Contessa.
This is the best chocolate cake, adjusted to bake perfectly at ~6000 feet (high elevation). For the recipe at sea level, look here.
Ashley introduced Brenda to the original recipe when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.
Brenda’s Best Chocolate Cake for High Elevation
Prepare three, 8” round cake pans
Alternate pan options noted in Brenda’s tips below
Preheat oven to 350F.
In a small bowl combine:
1 1/8 cups buttermilk
1/2 cup oil
2 eggs
1 tsp vanilla
Whisk together, set aside.
To the bowl of a stand mixer, add:
2 1/4 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
Adjust speed to “stir” to sift together.
Keep mixer on “stir” while pouring in the liquid ingredients from above.
Stop mixer and scrape down sides, then continue to mix on low until well combined.
Slowly pour in:
3/4 cup heavy cream
“Stir” until just combined.
Divide equally among prepared cake pan(s).
Bake at 350F for 35-50 minutes, until inserted toothpick comes out clean.
Brenda’s tips:
Serving size: one cake, or 24 cupcakes
The following pan(s) can be used for this recipe:
One - 13” x 9” = bake for 30-45 minutes
Two - 9” round = bake for 35-50 minutes
Two - 8” or 9” square = bake for 30-45 minutes
One - 10” round = bake for 40-55 minutes
This recipe is written for ~6000, high elevation
For sea level, use this version
OR adjust following Brenda’s How To: Cakes at Different Elevations infographic
Frost with Brenda’s favorite, Chocolate Pudding Frosting
Window to B’s kitchen . . .
Brenda's Best Chocolate Cake
Brenda’s favorite chocolate cake inspired by a recipe from Barefoot Contessa.
This is the best chocolate cake. Brenda’s friend, Ashley, introduced Brenda to the original recipe from Barefood Contessa when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday.
Brenda made some changes to the recipe to make it fit her deep love of chocolate. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.
Brenda’s Best Chocolate Cake
Prepare three - 8” round cake pans
Alternate pan options noted in Brenda’s tips below
Preheat oven to 350F.
In a small bowl combine:
1 cup buttermilk
1/2 cup oil
2 eggs
1 tsp vanilla
Whisk together, set aside.
To the bowl of a stand mixer, add:
2 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
Adjust speed to “stir” to sift together.
Keep mixer on “stir” while pouring in the liquid ingredients from above.
Stop mixer and scrape down sides, then continue to mix on low until well combined.
Slowly pour in:
3/4 cup heavy cream
“Stir” until just combined.
Divide equally among prepared cake pan(s).
Bake at 350F for 40-55 minutes, until inserted toothpick comes out clean.
Brenda’s tips:
Serving size: one cake, or 24 cupcakes
The following pan(s) can be used for this recipe:
One - 13” x 9” = bake for 35-50 minutes
Two - 9” round = bake for 40-55 minutes
Two - 8” or 9” square = bake for 35-50 minutes
One - 10” round = bake for 45-60 minutes
This recipe is written for sea level.
For high elevation use this high elevation version
OR adjust following Brenda’s How To: Cakes at Different Elevations infographic
Brenda highly recommends frosting this cake with her favorite Chocolate Pudding Frosting
Window to B’s kitchen . . .
