This Tunnel of Fudge Cake or Tunnel of Doom Cake is a moist vanilla Bundt cake with a generous, rich ribbon of chocolate running through each slice.
Make it a Halloween dessert recipe by transforming it to a Tunnel of Doom Cake, topped with a few seasonal sprinkles.
Tunnel of Fudge Cake
Any time I heard about a Tunnel of Fudge Cake recipe, I’d make a mad dash to check it out. Most included a boatload of chopped nuts, something my family would not eat. One of my foodie friends shared this recipe. which is sans nut and topped with a glossy chocolate glaze.
I knew I’d found a winner. The first time I made this cake, it was also October. I renamed it Tunnel of Doom cake for Halloween. Who wouldn’t want to have a slice of this decadent cake for some much-needed sustenance after an exhausting night of Trick-or-Treating?
Origin of Tunnel of Fudge Cake
The original tunnel of fudge cake recipe was the Pillsbury bake-off winner in 1966. Created with a package of Double Dutch Frosting Mix, the recipe soon became obsolete when the mix was discontinued. A blogger friend shared her tunnel of fudge cake recipe with me (her blog no longer exists), but I think there are many recreations.
Most recipes I encountered include a couple of cups of chopped walnuts, but my family prefers nut-free desserts. This version was perfect although I tweaked and added extra butter for a pound cake consistency.
Bill went crazy for this tunnel of fudge cake, as did my girlfriends who joined me for coffee, knitting and lots of chit chat. With a dense, buttery crumb and a scrumptious fudgy surprise in every slice, I have a feeling you’ll love this one, too.
Sprinkle your tunnel of fudge cake with some Chocolate Jimmies, White Sugar Pearls and Sparkling Sugar to jazz up the glaze or Halloween Sprinkles if you’re making a “Tunnel of Doom” version for the holiday. If you need a Bundt Pan, the link will direct you to a versatile, non-stick pan with a 10-15 cup capacity.
Like This Tunnel of Fudge Cake? Here are More Fudgy Recipes You’ll Love:
- Fudgy Mocha Brownies from Overtime Cook
- White Layer Cake with Fudgy Brownie and Decorators Buttercream from I Am Baker
- Quadruple Chocolate Soft Fudgy Pudding Cookies from Averie Cooks
- Cocoa Fudge Cake
- One Layer Fudge Cake
- Fudgy Skillet Brownies
- Hot Fudge Brownie Cheesecake
- Fudgy Brownie Trifle
- More Chocolate Recipes
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 10 ounces semi-sweet chocolate chopped, divided (6 ounces for cake, 4 ounces for glaze)
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 2/3 cups Imperial sugar
- 1 teaspoon vanilla
- 3 eggs, at room temperature
- 1 cup milk
- 1/2 cup sour cream
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- Reserved chocolate
- Butter and flour, or spray with a flour and oil baking spray, a 12 cup capacity Bundt pan. Set aside. Preheat oven to 350º.
- Combine the flour, baking powder, baking soda and salt in a bowl and whisk to combine. Set aside.
- Melt 6 ounces of the chocolate in the microwave (stop and stir every 30 seconds till melted and smooth). Set aside.
- In a large bowl, beat the butter, sugar and vanilla till fluffy, then add the eggs, one at a time, till incorporated.
- In another bowl (I used a Pyrex 2-Cup Glass Measuring Cup), whisk together the milk and sour cream. With the mixer on low, alternately add the flour and the milk mixture into the batter, mixing till smooth.
- Stir 1 cup of this batter into melted chocolate and set aside (chocolate should be warm not hot before adding batter). Set aside.
- Spoon slightly more than half the plain batter into the bottom of the prepared Bundt pan. Add the chocolate batter ), followed by the remaining plain batter. Smooth top with offset spatula if needed.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let cook for about 10 minutes then release from pan to cool completely on wire rack.
- To make glaze, melt remaining chocolate with corn syrup and heavy cream in the microwave for 1-2 minutes, stopping and stirring every 30 seconds till smooth and melted. Cool slightly. Place cake on the cooling rack over a baking sheet lined with parchment. Spoon glaze over cake.
- Let glaze firm up at room temperature and serve.
Serving Size:1 slice
Amount Per Serving: Calories: 431 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 65mg Sodium: 371mg Carbohydrates: 72g Net Carbohydrates: 0g Fiber: 2g Sugar: 45g Sugar Alcohols: 0g Protein: 7g