P&Q: Mocha-Walnut Marbled Bundt Cake

Adding this since it was an option for this week, if you wanted to make the Coconut Tea Cake for Easter.

My bundt is on the counter now… awaiting its ultimate demise in the morning. muahhaha!

Go to it…

44 thoughts on “P&Q: Mocha-Walnut Marbled Bundt Cake

  1. I made this yesterday and really enjoyed it. I left out the coffee and espresso powder, though, since I don’t like coffee desserts. For the 1/4 cup of coffee, I substituted 1/4 cup water with about 1 TBSP cocoa powder. It was a delicious cake!

  2. I made this one last week and it was a huge hit with my tasters. Although Dorie specifies a 12 cup bundt pan, it would definitely fit in a 10 cup pan/combination of pans.

    I buttered my pan and sprinkled it with Wondra, as Rose Levy Beranbaum advises, and my cake released beautifully. Also, I always loosen my bundts with a thin plastic picnic knife before turning them out of the pan.

  3. I think for the first time I might bypass a bundt and go the loaf route (shock). I’m subbing toasted, sliced almonds (since I happen to have some right here). Are there any tricks/techniques to the marbling?

    • I was going for the Gingko, so I put the white batter in, then the chocolate on top, then I used a knife and made a big S pattern around the pan. It turned out nice! I didn’t realize there was a marbling section on page 229 though!

  4. I made this last week for my husband’s office and it was SO good. The walnuts were ground so finely the flavor was subtle. It was very moist inside too.

  5. Pingback: TWD – Coconut Tea Cake « The Whimsical Cupcake

  6. does anyone have any suggestions for making this one passover friendly? Maybe subbing cake meal and potato starch for the AP Flour and adding more walnuts?

    • Lauryn, Maybe you could use pure Almond meal as long as it’s 100% flour free. I’m not sure about the measurements though but I’m sure someone here knows how to sub. ingredients. :)

  7. In case anyone would like the weight measurements of the ingredients in this cake (saves a few dishes!), here’s what I used:

    11 3/8 oz flour
    2 oz walnuts
    9 oz butter
    3 oz chocolate
    2 oz coffee
    13 oz sugar
    (eggs: I use 56-60g in the shell as 1 large egg)
    8 oz milk

  8. hello everyone-My cake is in the oven now. I still have 3 hours until wednesday. I am making the Mocha cake for a March of Dimes Charity Auction that is tomorrow. I am keeping my fingers crossed that it turns out ok. It sure smells good!

  9. I used almonds instead of walnuts. Kind of like an almond roca cake!

    This was extremely well received. It’s really moist and rich – maybe a little oilier than I like – but it had a nice, dense-ish kind of texture. I think I might omit the 2 tbsp butter in the melted chocolate mixture next time.

    I really like coffee so I upped the instant espresso to 1 tbsp and used 3/4 cup milk, 1/4 cup coffee in the cake. Topped it all off with chocolate ganache drizzled over the cake.

  10. I made this today, as well as the Coconut Tea Cake, and both are wonderful. I think I like the Coconut better, but the hubby likes the mocha-walnut better. I made both exactly like the recipes are written. No playing around this week. :)

  11. I’m wondering if all that butter is really necessary? I’m not comfortable enought to sub anything for it so I guess I’ll just leave the 2 TBSP out and hope for the best.

  12. How strong is the coffee flavor in this? Is it ok for kids to eat or are they going to get a caffeie jolt? I’m thinking of using decaf coffee.
    (OT I’m making our son an Ina Garten chocolate Bday cake and it calls for 1 C coffee (!?), so I’m using decaf for that too)

  13. I made this yesterday to take to the local contra dance. I put the chocolate batter on top and with minimal swirling, I got a lovely heart-shaped center. I’ve made this in the past and therefore know that it is yummy, but I didn’t get a piece last night as the contra dancers ate it all up!

    • Cynthia – I just ground some sliced almonds that I toasted and they worked great – I’m sure the flour or meal would be just as good. I also added a little almond extract to the batter. This is a fantastic cake.

  14. I used ground almonds Cynthia and it seem to work very well.

    I had a little disaster turning out my cake. The top of the cake was still stuck in the bundt tin! :-( But I still have high hopes for the flavour!

  15. Pingback: TWD – Mocha-Walnut Marbled Bundt Cake « The Whimsical Cupcake

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