Fudge Brownie Bundt Cake

If a brownie and a chocolate cake had a baby, this would be it. Gooey, rich, and full of fudgy flavor, this Fudge Brownie Bundt Cake is the definition of chocolate comfort. It’s dense like a brownie but still tender like a cake, with a glossy white chocolate ganache poured over the top that makes it look straight out of a bakery window.

This recipe was inspired by a classic “tunnel of fudge” cake—an old-school American favorite that first made waves back in the ’60s. It’s got that same irresistible center: soft, nutty, and fudgy, with just enough structure to hold it all together. I use a mix of hazelnuts and walnuts for extra flavor, though you can use just one if that’s what you have. The hazelnuts add a toasty sweetness that pairs perfectly with dark cocoa and brown sugar.

You’ll need a good Bundt pan for this one, and a little patience when cooling—the hardest part of the recipe is waiting long enough before turning it out of the pan. But once you do, and that dark, chocolatey cake slides out perfectly… it’s magic. Finish it with a silky white chocolate ganache and a handful of chopped candy eggs if you’re feeling festive.


Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Serves: 12
Category: Cakes, Desserts


Ingredients

For the Cake

  • 1 cup hazelnuts, skinned and toasted
  • 1 cup walnuts
  • 2 cups all-purpose flour
  • 2 cups powdered sugar
  • ¾ cup unsweetened cocoa powder
  • 2½ sticks (1¼ cups) butter, at room temperature
  • 1 cup granulated sugar
  • ¾ cup packed dark brown sugar
  • 3 eggs
  • 3 egg yolks
  • ¼ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt

For the White Chocolate Ganache

  • 10 ounces white chocolate, finely chopped
  • ⅔ cup heavy cream
  • 1 tablespoon butter

Instructions

Preheat the oven to 350°F. Butter a 10-inch Bundt pan and dust it lightly with cocoa powder, tapping out the excess.

Place the hazelnuts and walnuts in a food processor and pulse until finely chopped. Set aside.

In a stand mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Lower the speed and add the eggs and yolks one at a time, mixing until smooth. If the mixture starts to look separated, toss in a tablespoon or two of flour.

Add the oil and vanilla and mix again. Sift in the cocoa powder and powdered sugar, and mix until just combined.

In a separate bowl, stir together the flour, salt, and chopped nuts—this helps keep the nuts from clumping. Gently fold this dry mixture into the wet ingredients until just incorporated.

Spoon the batter into the prepared Bundt pan and smooth the top. Bake in the center of the oven for 40–45 minutes. You won’t be able to use a toothpick test for this one—the middle is meant to stay gooey. It’s ready when the cake starts pulling away from the edges of the pan.

Let the cake rest in the pan for 45–60 minutes before turning it out onto a plate. This step matters—the center is still soft and needs time to settle.


For the Ganache:
Place the chopped white chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to boil, then pour it over the chocolate. Let it sit for a minute before stirring gently until smooth. Add the butter and stir until melted and glossy.

Let the ganache cool slightly to thicken, then drizzle over the cooled cake. If you’re feeling festive, scatter some chopped candy eggs on top for color and crunch.


This cake is pure chocolate indulgence—gooey in the middle, soft around the edges, and rich enough to make any occasion feel special. Whether you serve it warm with ice cream or straight from the fridge for a fudge-like texture, one slice will never feel like enough.