This delicious Fudge Brownie Bundt Cake was inspired by a recipe that came free with the fabulous new Nordic Ware Bundt tin that I brought! They call it a tunnel of hazelnut fudge cake. From what google tells me, tunnel of fudge cakes are a very popular recipe in USA, made famous in the 1966 when one won second place in a Pillsbury baking competition.
I changed the recipe slightly from the Nordic Ware recipe, by using a mix of hazelnuts and walnuts. The original recipe uses walnuts and the Nordic Ware recipe uses hazelnuts so I thought I would use a mix of the two. I also topped it with a white chocolate ganache and decorated it with chopped mini eggs. Perfect for Easter.
This cake is unbelievable! It is like a soft gooey brownie in cake form. When you slice it, it has a ‘tunnel’ of fudgy nutty chocolate running through it. It is best served warm but is also delicious served cold (and I am sure hot too!) I discovered that it freezes really well when sliced up and put in freezer bags. You can just take a slice out of the freezer every time you want one and let it come up to room temperature.
As I explained earlier, I used a mixture of walnuts and hazelnuts to make this cake. Although I left the skins on the walnuts, I would suggest that you buy blanched roasted hazelnuts as you don’t want to leave skins on the hazelnuts (they may give the cake a bitter taste). If you can’t find blanched hazelnuts, then you will have to de-skin them yourself and that’s a messy job! Unfortunately, no shops around here stocked blanched hazelnuts so I had to blanch and roast my own. I used this method which was easy compared to other ways I’ve tried in the past, but I still ended up with a purple kitchen.
I hope that you enjoy this cake – I challenge you not to!