Mocha Walnut Marbled Bundt Cake

Though fruit cake is a vital part of Christmas celebrations, I wasn't a big fan of it during my childhood. It's a practice back home that when somebody visits you during Christmas and New Year time, they bring a cake. There's no prize for guessing which cake, it had to be a fruit cake. Honestly I used to hate it, because it had too many dry fruits in it. Add to that, most of the times, the cake was dry! Every time we used to get a cake at home, I'd wait impatiently for the guests to leave, to open the packet and see which cake it is, though my fate was sealed.

Those days, I just couldn't figure out why all the “grown ups” were making such a fuss about the fruit cake. I don't know whether it can be called an irony… that years later as I grew up, I started liking the fruit cake and find myself  fussing about the whole soaking of dry fruits n all ;)  But… (there has to be a but, right?) Some people used to bring Marble cake. On seeing the Marble cake I felt like I won the lottery! I'd mark it as my territory and keep a close watch on it's stock level ;) That's how much I loved it those days.  I was really crazy about Ann's Bakery's Marble cake.

So, this time I wanted to bake a marble cake also. I've posted a Marble cake recipe before, but I wanted to try something new. Thanks to FB, I landed on this recipe. I remember seeing a beautiful Marble Cake pic on my friend Rosemary's profile. I should say, this cake here is the result of her Marble cake pic… I loved the pic of her cake and so I mailed her asking for the recipe. She was so sweet that she typed the whole recipe and mailed me immediately. Thanks a bunch Rosemary!

Did I tell you… I actually felt the ‘joy of baking' once I saw the baked version of this cake. I absolutely loved everything about this cake, not to mention the bundt shape :) The fine-rich-melt-in-mouth buttery crumbs, doubled my happiness! If you like these kind of cakes, I strongly recommend you to try this. This recipe is a sure keeper! I'm sure I'll bake it again n again n again n…

Btw, did you notice that cute little ornaments in the first pic? Those are handmade by my dear friend and neighbour Sonia's mom, Ida aunty. I borrowed it shamelessly for the pic. Thanks aunty and Sonia :)

Recipe adapted from Dorie Greenspan's Baking: From My Home to Yours

Step by step pics…

Butter a 9 – 10 inch (12 cup) Bundt pan, dust the inside with flour and tap out the excess.Whisk together the flour, ground walnuts, baking powder and salt…

Melt 2 tbsp of butter cut in to 4 pieces, along with the chocolate, coffee and instant coffee (double boiler method). Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don't separate. Remove the bowl from the heat…

Beat the remaining 2 sticks butter and the sugar at medium speed for about 3 minutes – you'll have a thick paste, this wont be light and fluffy…

Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla essence…

Add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with dry ingredients)…

Scrape a little less than half the batter into the bowl with the melted chocolate and using a rubber spatula, stir to blend thoroughly…

Place half of the vanilla batter in the tin first, top it with the whole of chocolate batter. Top the chocolate batter with the rest of the vanilla batter…

Bake for 65-70 minutes, or until a think knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 mins before unmoulding, then cool the cake completely on the rack…

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Mocha Walnut Marbled Bundt Cake

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Course: Cake, Dessert
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 -14
Author: Maria Jose

Ingredients

  • 2.5 cups All Purpose Flour
  • 1/2 cup Finely ground walnuts (I used Almond powder)
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 sticks Unsalted butter (227gms + 2 tbsp (28 gms) @ room temp)
  • 3 ounces Bittersweet chocolate (85 gms, approx coarsely chopped (I used Lindt Swiss Dark chocolate))
  • 1/4 cup Coffee hot or cold
  • 1 tsp Finely ground instant coffee or instant espresso powder
  • 1 3/4 cups Sugar
  • 4 large Eggs (@ room temp)
  • 2 tsp Vanilla essence
  • 1 cup Whole milk (@ room temp, I used low fat milk)

Instructions

  • Center a rack in the oven and preheat the oven to 350 degrees F, 10 mins before baking.
  • Butter a 9 – 10 inch (12 cup) Bundt pan, dust the inside with flour and tap out the excess.
  • Place the baking pan on a wire rack instead of baking sheet,inside the oven. You want the ovens heat to circulate through the Bundt's inner tube.
  • Whisk together the flour, ground walnuts, baking powder and salt.
  • Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of butter cut in to 4 pieces, into the bowl along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don't separate. Remove the bowl from the heat.
  • Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining 2 sticks butter and the sugar at medium speed for about 3 minutes – you'll have a thick paste, this wont be light and fluffy. beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla essence. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with dry ingredients)
  • Scrape a little less than half the batter into the bowl with the melted chocolate and using a rubber spatula, stir to blend thoroughly.
  • If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. when all the batter is in the pan swirl a table knife sparingly through the batter to marble them.
  • Bake for 65-70 minutes, or until a think knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 mins before unmolding, then cool the cake completely on the rack.

Notes

Because this cake is buttery and moist, it is an excellent keeper. Wrapped well it will keep at room temp for 5 days and if it stales a bit it will still be delicious lightly toasted, packed alright it can be frozen for up to 2 months. Instead of making coffee, what I did was, I added 2 tsp of instant coffee (that's the total qty of coffee I used) and 1/4 cup of water along with chocolate and melted. I used Bru instant coffee powder. However the taste of coffee was very less in the cake. If you prefer a stronger coffee taste in your cake, I suggest you add more. I used store bought almond flour instead of ground walnuts. During the mixing process my batter was super grainy and curdled. So dont worry if it happens to you, as long as the final batter is smooth. I used a 10 inch bundt pan and baked it for 50-55 mins. I put half of the vanilla batter first, then the whole of chocolate batter and topped it with the remaining vanilla batter. Tap the cake pan on the counter a few times before placing it in the oven. I placed the baking tin on a wire rack inside the oven for baking.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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