Tunnel of Fudge Cake


This cake…this is one of my absolute favorite cakes!!! It is amazing, incredible and something every baker must try. The rich chocolaty cake has a wonderfully gooey center that when served warm is reminiscent of a chocolate lava cake.

I found this cake a couple of years ago and I’ve made it so many times since then. I actually had to search all my recipes on here to make sure I hadn’t posted it yet. But I saw I hadn’t, which I’m not really sure how I could have forgotten this recipe, and decided that you guys needed to have this one in your arsenal.


Every time I make this cake it receives the highest of praise. It is ooey gooey and very rich. One small slice is more than enough for most people, but it will definitely leave you craving more. The cake itself is very easy to whip together. The longest part is letting it cool. I highly suggest making this cake for your next gathering. You will really impress your guests!

Tunnel of Fudge Cake


  • For the Cake:
  • ½ Cup Boiling Water
  • 2 oz. Chocolate Chips
  • 2 Cups Flour
  • ¾ Cup Cocoa Powder
  • 2 Cups Powdered Sugar
  • 1 Teaspoon Salt
  • 5 Eggs
  • 1 Tablespoon Vanilla
  • 1 Cup Sugar
  • ¾ cup Light Brown Sugar
  • 20 Tablespoons Unsalted Butter, Softened
  • For the Glaze:
  • 1 Cup Chocolate Chips
  • 1 Cup Heavy Cream
  • 1 Teaspoon Vanilla

Preheat the oven to 350 and grease a 12 cup Bundt pan.

In a small bowl pour the boiling water over the chocolate chips. Whisk until smooth, set aside.

In the bowl of a stand mixer combine the butter, sugar, brown sugar, eggs and vanilla. Beat on high until well combined.

Slowly pour in the cooled chocolate mixture, mix until incorporated.

With the mixer on low, add in the flour, cocoa powder, powdered sugar and salt. Beat on high until well combined.

Pour the batter into the prepared Bundt pan. Bake for 45 minutes or until the edges start pulling away from the sides of the pan.

Let the cake cool for one and a half hours inside the pan. Invert the cake onto a serving plate and let finish cooling, about two more hours.

In a microwave safe bowl combine the heavy cream and chocolate. Microwave in 30 second increments until you can stir the mixture smooth. Add in the vanilla and stir until smooth.

Once the cake has cooled completely pour the warm glaze over the top.

The cake is best eaten when the slices have been warmed for about 30 seconds.


Source: Adapted from Annies-Eats