Cristina's Tunnel of Fudge Cake
Submitted by koestr
Rich chocolate walnut tube cake with a gooey fudge “tunnel” running through the center, topped with cocoa glaze and served with fresh raspberry sauce. A showstopping Pillsbury Bake-Off classic.
YIELD
1 cakePREP
20 minCOOK
60 minREADY
140 minCut into this cake and discover the surprise that made it famous: a ribbon of soft, fudgy chocolate running through the center like buried treasure.
A generous batter loaded with butter, cocoa, walnuts, and six eggs bakes into a dense, rich tube cake. The magic is in the timing. One hour in the oven creates a cakey exterior that encases a molten, fudgy tunnel in the middle.
A simple cocoa glaze drizzled on top and a bright raspberry sauce on the side turn it into something truly spectacular.
Kitchen Tips
- Do not overbake. The fudgy tunnel only forms if you pull it at exactly one hour. Even 10 extra minutes and the center sets completely.
- Cool in the pan for a full hour before inverting. This cake is fragile when warm and will crack if you rush it.
- Strain the raspberry sauce through a fine mesh sieve to catch every seed. The silky texture matters.
- Walnuts are non-negotiable. They help create the tunnel structure. Skipping them changes the chemistry of the entire cake.
Ingredients
Directions
Cake - Preheat oven to 350℉ (180℃).
Butter and flour a tube pan.
In a large bowl, beat together sugar and butter with a hand mixer until light and fluffy.
Add eggs one at a time, beating well after each addition.
Gradually add powdered sugar.
By hand, stir in flour, walnuts and cocoa.
Pour into prepared pan and bake for 1 hour.
Remove from oven and cool in pan for 1 hour.
Invert onto serving plate.
Glaze - Whisk together all ingredients and drizzle over the cake.
Raspberry sauce - Place ingredients in blender and purée until smooth.
Strain to remove seeds.
Serve with cake.
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