Tunnel of Fudge Cake
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Tunnel of Fudge Cake is a yummy treat you’ll love making. This cake has been popular since the 1960s. It’s super chocolatey and has a gooey center that’s like warm fudge. The best part is that you can make this tasty cake in just about an hour.
You’ll need some basic baking stuff like cocoa powder, butter, sugar, and eggs. The recipe also calls for chocolate chips, which help make the fudgy tunnel in the middle. Don’t worry if you’re not a pro baker – this cake is pretty easy to make. You’ll mix everything up, pour it in a special pan, and bake it. When it’s done, you get to add a yummy chocolate glaze on top.
Exact Ingredients List
Here’s what you’ll need to make this yummy Tunnel of Fudge Cake:
For the cake:
- 3/4 cup + 1 tbsp unsweetened cocoa powder
- 1 3/4 cups softened butter
- 1 3/4 cups granulated sugar
- 6 large eggs
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
- 2 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
For the glaze:
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp milk
You’ll also need a 12-cup Bundt pan and nonstick cooking spray. Make sure you have a stand mixer with a paddle attachment – it’ll make mixing much easier!
Don’t forget to preheat your oven to 350°F before you start. This cake takes about 15 minutes to prep and an hour to bake. It serves 12 and has about 656 calories per serving.
Instructions
Preheat your oven to 350°F. Grease a 12-cup Bundt pan with cooking spray. Dust it with 1 tablespoon of cocoa powder.
In a stand mixer, cream 1 3/4 cups butter and 1 3/4 cups sugar until fluffy. Add 6 eggs one by one, mixing well. Blend in 1/2 teaspoon vanilla.
Slowly mix in 2 cups powdered sugar. In a separate bowl, whisk 2 1/2 cups flour and 3/4 cup cocoa. Gently fold this into the wet mix. Add 1 cup chocolate chips.
Pour the batter into your pan. Bake for 1 hour or until the top is set. Cool in the pan for 1 1/2 hours, then flip onto a rack.
For the glaze, mix 3/4 cup powdered sugar, 1/4 cup cocoa, and 2 tablespoons milk. Add more milk if needed for a smooth consistency.
Once the cake is fully cooled, drizzle the glaze over it. Let it set before you slice and serve. Enjoy your gooey, fudgy treat!
Possible Substitutes List
Looking to switch things up with your Tunnel of Fudge Cake? Here are some tasty alternatives you can try:
- Butter: Use margarine or plant-based butter for a dairy-free version.
- Granulated sugar: Try brown sugar for a richer flavor.
- Eggs: Swap with 1/4 cup applesauce per egg for a vegan option.
- Vanilla extract: Experiment with almond or mint extract for a unique twist.
For the flour, you have a few choices:
- Gluten-free all-purpose flour
- Whole wheat flour (use 3/4 cup for every 1 cup of all-purpose)
- Almond flour (use 1 1/4 cups for every 1 cup of all-purpose)
Want to change up the chocolate chips? Try these:
- White chocolate chips
- Peanut butter chips
- Butterscotch chips
- Chopped nuts (walnuts or pecans work great)
For the glaze, you can use:
- Cream cheese frosting
- Caramel sauce
- Ganache (equal parts heavy cream and chocolate)
Remember, substitutions may affect the texture and flavor of your cake. Have fun experimenting to find your perfect combo!
How To Make It Diabetes-Friendly
To make this Tunnel of Fudge Cake more diabetes-friendly, you can try a few simple swaps. Start by using a sugar substitute like stevia or erythritol in place of the granulated and powdered sugar. These alternatives can help lower the carb count.
For the flour, consider using almond or coconut flour instead of all-purpose. These options are lower in carbs and higher in fiber. You might need to adjust the liquid content slightly when using these flours.
Here are some more tips:
- Use dark chocolate chips with 70% cocoa or higher
- Replace half the butter with mashed avocado or Greek yogurt
- Add some ground nuts for extra protein and healthy fats
Remember to check with your doctor or dietitian before making major changes to your diet. They can give you personalized advice on managing diabetes while still enjoying treats.
Even with these changes, it’s best to enjoy this cake in small portions. Pair it with some fresh berries for added nutrients and fiber.
Tips, Tricks & Storing
For the best results, make sure all your ingredients are at room temperature before you start. This helps everything mix together smoothly.
Don’t overmix the batter once you add the dry ingredients. Gently fold them in until just combined to keep the cake tender.
Grease your Bundt pan really well. Use a baking spray with flour or butter and cocoa powder to prevent sticking.
To check if the cake is done, insert a wooden skewer near the center. It should come out with a few moist crumbs, not wet batter.
Let the cake cool completely before glazing. This can take 2-3 hours, but it’s worth the wait!
You can store your Tunnel of Fudge Cake at room temperature for up to 3 days. Cover it with plastic wrap or place it in an airtight container.
For longer storage, you can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
To serve a frozen cake, thaw it overnight in the fridge. Then let it come to room temperature and add the glaze before serving.
