Tunnel of Fudge Cake/La Times

The Tunnel of Fudge cake is a baking legend. It won the Pillsbury Bake-Off in 1966 and launched a nationwide obsession with chocolate cake that has a ring of soft, fudgy chocolate hidden inside.

The magic happens because the batter is intentionally underbaked in the center. Six eggs, powdered sugar, and a generous amount of cocoa create a structure that sets on the outside while staying molten in the middle. The walnuts are stirred in by hand and add texture throughout, keeping each slice interesting.

Don’t skip the full hour of cooling in the pan. The fudge tunnel needs that time to firm up enough to hold its shape when you invert the cake. Rush it and you’ll lose the tunnel to a puddle on your plate.

Kitchen Tips

• Bake exactly 58 to 62 minutes. Even a few minutes too long will set the fudge tunnel and you’ll just have a dense chocolate cake instead of the signature gooey center.
• Grease and flour the pan thoroughly. This cake is rich and sticky. A fluted tube pan gives the best results.
• The cocoa glaze should be pourable but not watery. Add milk a teaspoon at a time until it flows off the spoon in a steady stream.
• Use Dutch-process cocoa for a darker color and smoother chocolate flavor.

Variations

• Swap walnuts for pecans for a Southern spin.
• Add a teaspoon of espresso powder to the batter to intensify the chocolate flavor.
• Use a chocolate ganache glaze instead of the cocoa glaze for an even richer finish.