Uncle Eric's Tunnel of Fudge Cake

Rich, Moist Chocolate Cake


  • 2 cups all purpose flour
  • 20 tablespoons unsalted butter
  • 2 cups finely chopped pecans
  • 2 cups confectioners sugar
  • 3/4 cup powdered or Dutch cocoa
  • 1 teaspoon salt
  • 10 oz. bittersweet chocolate, chopped into chips
  • 5 eggs
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon vanilla
  • 3/4 cup brown sugar
  • 3/4 cup heavy cream
  • 1/4 cup corn syrup


Preheat the oven to 350 degrees.

Boil the 1/2 cup of water and then stir into 2 ounces of the bittersweet chocolate chips and set aside to cool to room temperature.

Whisk together in a large bowl the flour, chopped pecans, confectioners sugar, the powdered cocoa and the salt. Mix the eggs with the vanilla in another bowl.

In a mixer drop in the following, combine the butter, regular sugar and brown sugar and then beat on medium high for 2 minutes. Drop the egg blend into the mixer and and beat another 30 seconds.

Pour in the liquid chocolate. Mix med. high for 90 seconds. (It's going to look funky but don't worry)

Slowly mix in the whisked dry ingredients. Once all of flour has been added, turn up mixer for 1 minute until well incorporated.

Spoon cake mixture into a bunt pan greased and covered (floured) with cocoa.

Bake 350 for 45 minutes.

Let cake cool in pan for two hours before glazing.

Glaze instructions:

Put a pan on medium heat and and add remaining 8 ounces of bittersweet chocolate. Stir constantly until chocolate melts. Turn off heat and stir in 1/2 teaspoon vanilla. Glaze will thicken as it cools 30 minutes. Pour over cake.

Enjoy Dadoo style with a big scoop of vanilla ice cream.

Servings: 24
Total Time: 1 hour 15 minutes

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