Tunnel of Fudge: Chocolate Fudge Cake recipe from the Hummingbird Bakery

Published Friday, Feb 27 2015, 14:30 GMT  |  By  |  Add comment
We know you love a good chocolate fudge cake recipe, so we are pleased to present this amazing recipe from the brand new new Hummingbird Bakery cookbook - Tunnel Of Fudge

Tunnel of Fudge cake - recipe from Hummingbird Bakery cookbook Life is Sweet

© Kate Whitaker 2015

Doesn't it look amazing? You will have to invest in a special Bundt cake mould for this but it's a recipe you'll want to try over and over again.

The Hummingbird Bakery Life Is Sweet cookbook cover

© 4th Estate

Life is Sweet (4th Estate, rrp £20) is the Hummingbird Bakery's fourth cookbook, which has been written by Tarek Malouf, who set up his first US-inspired bakery boutique in 2005 and now has six in London and three in Dubai.

We're big fans of his delicious cakes and have been drooling over the 100 new recipes for pancakes, pies, cupcakes, cakes, cookies, brownies - and other culinary delights, all inspired by American home-baking - in Life is Sweet.

Tarek says of this cake: 'This recipe is adapted from the runner-up in the 1966 Pillsbury Bake-Off. The original recipe used Pillsbury powdered mix and became an instant hit after the company printed it in newspaper ads.

'The cake will have a gooey middle, so don't test it with a skewer. And use the nuts or it won't work!'


  • For the cake:
  • 390g of unsalted butter, softened
  • 375g caster sugar
  • 6 large eggs
  • 250g icing sugar, stirred to lighten and smooth out
  • 305g plain flour
  • 90g cocoa powder
  • 1 tsp vanilla extract
  • 250g chopped walnuts
  • For the chocolate glaze:
  • 90g of icing sugar, sifted
  • 30g cocoa powder
  • 4 tbsp warm milk


1. To make the cake, preheat the oven to 170·c (325.F), Gas mark 3. Grease the Bundt pan with butter and set aside.

2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter and sugar for about 5 minutes on medium speed until light and creamy.

3. Lower the speed and add the eggs, one at a time, scraping down the sides of the bowl after each addition and mixing until just incorporated. Gradually add the icing sugar, mixing well. Add the flour, cocoa, vanilla and walnuts and mix until just combined.

4. Scrape the batter into the Bundt pan and smooth the top. Bake for 55-60 minutes. The cake will not be done in the centre, but will be dry on top and separated slightly from the sides of the pan. Remove from the oven and let stand in the pan on a wire rack for 1 hour.

5. Loosen from the sides gently with a spatula after 1 hour and allow to cool in the pan for a further hour. If you take the cake out of the pan too early, it can fall apart. Remove from the pan by inverting the cake onto the rack, then cool completely.

6. To make the glaze, combine the glaze ingredients in a small bowl and beat with a whisk until smooth.

7. While the cake is still on a wire rack, place a sheet of greaseproof paper or a large plate under the rack to catch the drips. Spoon the glaze over the top of the cake, letting it drip down the sides. Let it stand to set the glaze, then transfer carefully to a cake plate to serve.

Nutrition Information

Makes one 25cm (10in) Bundt cake, to slice as desired

You will need a 25cm (10in) Bundt pan or ring mould to make this cake.

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