TWD: Mocha Walnut Marbled Bundt Cake
I almost didn’t make this because I forgot to check the recipe before I did my grocery shopping last week and didn’t want to head out again for a special trip. Thankfully, I had everything I needed anyway so it worked out well!
Actually, I take that back — I didn’t quite have everything I needed: I only had unsweetened baking chocolate in the cupboard, and the recipe calls for bittersweet. But I checked my chocolate drawer just in case and found a bar of Lindt 85%, which worked perfectly. I’ve used Lindt bars for baking before and have never been disappointed. In fact, the recipe called for 3 ounces and the bar was 3.5, so there was a little extra in it too 😉
The cake itself is so moist and yummy, and I love it when chocolate and coffee flavors are combined – they really complement each other. I was also able to use some of the cold-brewed coffee syrup I had in the fridge. However, I was a dummy and didn’t pay close enough attention to my chocolate and butter mixture on the double boiler, and the chocolate and butter ended up over-heating and separating. But! They came back together again perfectly when I added in the cake batter to make the chocolate batter, so hope is not lost if it happens to you too!
After the cake came out of the oven and I let it cool for a bit, I had a heck of a time getting it out of the pan. In fact, the entire top layer stayed in the pan, which was pretty disappointing (the piece in the picture above was the only section of the entire cake that had part of a top still attached). I buttered and floured it beforehand, but it just didn’t work. It’s still yummy, though, and I know Mike and the girls won’t care!
Also, this would be amazing with some dark chocolate chips in it as well, especially after it’s cooled and the chips are able to solidify after baking.