Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 6 large eggs
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts or pecans
- ½ teaspoon salt
For the chocolate glaze:
- ¾ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons milk
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
👩🍳 Step-by-Step Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan, making sure to coat all the grooves.
2. Cream the butter and sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
3. Add the eggs
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Prepare the dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
5. Combine the mixtures
Gradually add the dry ingredients to the butter mixture. Mix just until combined. Fold in the chopped walnuts or pecans.
6. Fill the Bundt pan
Pour the thick batter evenly into the prepared pan and smooth the top.
7. Bake
Bake for approximately 45–50 minutes. The outside should be set while the center remains slightly soft. Avoid overbaking—the soft center is what gives this cake its famous fudgy “tunnel.”
8. Cool carefully
Let the cake cool in the pan for about 1 hour. Carefully invert it onto a serving plate and allow it to cool completely.
9. Make the glaze
Whisk together the powdered sugar, cocoa powder, milk, melted butter, and vanilla until smooth. Add a tiny amount of milk if the glaze is too thick.
10. Finish the cake
Drizzle the chocolate glaze generously over the cooled cake.
11. Slice and serve
Cut into thick slices and serve. The center should have a rich, moist, fudgy texture. 🍫❤️
Tip: For the best texture, don’t judge doneness with a toothpick—the center is intentionally supposed to remain fudgy.
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