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…
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…
Tuesdays with Dorie 
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!
I also want to try it without the coffee, thanks Cristine for your comment–I will give your suggestion a go.
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.
I had to leave out the walnuts and subbed in 1/2 cup of all-purpose flour – it seemed to work well.
Nancy… great tip
sigh…passover…this one might be late, or given away…
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?
In the recipe, Dorie gives two ways to marble the bundt and there is also a section on marbling on page 229 :)
I should’ve read that page on 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!
I’d like to make these in cupcakes, maybe, to facilitate sharing. Any tips??
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.
I’m also wanting to turn these into cupcakes and am thinking about topping them with my leftover dulce de leche buttercream, what do you think?
OMGdrool!!
yummm..that’s double drool for me!!!
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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. :)
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
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!
I forgot to add that it will be posted on my blg by midnight. Nothing like waiting until the last minute-but that is my life story.
I wish I could say that I had great success with this cake but, I’ll give myself an “A” for effort!
I wish I could say my cake was a complete success but, I’ll give myself and “A” for effort!
http://criollobylisa.blogspot.com
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.
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. :)
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.
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)
… a caffeine jolt
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!
I am thinking of using almond flour instead of the ground walnuts. has anyone tried that?
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.
I used ground hazelnuts and the batter is phenomenal! Let’s hope the finished product is just as wonderful.
this cake was so delicious! it might be my husband’s favorite twd so far!! the flavor was perfect and it was so moist!
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!
This cake was DELICIOUS!!
I cut the recipe in half and was able to make 6 large muffins. I left out the coffee. They were perfect!
Pingback: TWD – Mocha-Walnut Marbled Bundt Cake « The Whimsical Cupcake
Love your work, check out my Tiramisu Recipe you will enjoy it
Regards
chefjulesonline.com
Oh, I forgot – technical difficulties forced my post to Wednesday. Oops!
http://uglydudefood.com/2010/04/wednesdays-with-dorie-marbled-mocha-bundt-cake-and-the-first-annual-lando-calrissian-its-not-my-fault-technology-award/
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