Decadent Tunnel Fudge Cake (Printer-Friendly)

A rich chocolate cake featuring a gooey fudge-filled center and smooth chocolate glaze for a dramatic dessert.

# What You’ll Need to Cook:

→ Cake Batter

01 - 1 cup unsalted butter, softened
02 - 1 3/4 cups granulated sugar
03 - 4 large eggs
04 - 1 teaspoon vanilla extract
05 - 2 cups powdered sugar
06 - 2 1/4 cups all-purpose flour
07 - 3/4 cup unsweetened cocoa powder
08 - 1 cup semi-sweet chocolate chips

→ Glaze

09 - 3/4 cup powdered sugar
10 - 1/4 cup unsweetened cocoa powder
11 - 2 tablespoons whole milk

→ Pan Preparation

12 - Nonstick cooking spray
13 - 1 tablespoon unsweetened cocoa powder for dusting

# Steps to Prepare:

01 - Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan with nonstick spray and dust evenly with cocoa powder, tapping out excess.
02 - Using a stand mixer with paddle attachment at medium speed, beat butter and granulated sugar until light, fluffy, and nearly doubled in volume. Scrape bowl sides as needed.
03 - Mix in eggs one at a time, fully incorporating each before adding the next. Add vanilla extract with the last egg.
04 - Reduce mixer speed to low and slowly add powdered sugar, mixing until combined.
05 - Whisk flour and cocoa powder together in a separate bowl.
06 - Gently fold the flour-cocoa mixture into the wet batter until just combined. Fold in chocolate chips carefully.
07 - Pour batter evenly into prepared pan and bake for about 60 minutes until edges are set and top is no longer shiny but center remains slightly gooey.
08 - Cool cake in pan on wire rack for 90 minutes. Invert carefully onto rack and cool completely.
09 - Whisk powdered sugar, cocoa powder, and milk in a small bowl. Add milk gradually to achieve pourable consistency.
10 - Drizzle glaze over cooled cake. Let set slightly before slicing and serving.

# Extra Cooking Tips:

01 - Use Dutch-processed cocoa for a deeper chocolate flavor or natural cocoa for a lighter taste.
02 - Ensure thorough greasing and dusting of the Bundt pan to prevent sticking.
03 - Do not overmix once dry ingredients are added to maintain a tender texture.
04 - Center should remain slightly gooey to preserve the fudge tunnel effect.
05 - Store covered in the refrigerator up to 3 days or freeze tightly wrapped for up to 3 months.

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