Erin of When in Doubt…Leave it at 350 chose Mocha-Walnut Marbled Bundt Cake for this week's TWD recipe. I ran out of butter so after a run to the store I had to hurry and make this today before I lost my lighting for photos.
Because this is a coffee dessert, I chose to use decaf coffee in mine (but the espresso probably canceled that out, lol), so hopefully my kids won't get a jolt of caffeine.
I baked mine for 55 minutes and it was done. I'm surprised my marbling effect came out decent, I thought for sure I messed it up trying ti hurry things along. I just stirred it with a knife.
I made Dorie's Chocolate Ganache Glaze (pg. 455) and poured it over the bundt then garnished with candied nuts.
I hurried and tasted a bite while it was still warm and all I could think of was warm chocolate pancakes! haha. We'll eat some in a bit, it'll be more room temp then.
I also made candied walnuts to garnish with. Dorie's recipe on pg. 469 is super easy! I also added a splash of vanilla to mine at the end.
Head over to Erin's blog for the recipe! *Update: we're eating some now... 6 yr old does not like it, she can taste the coffee (I think she'd rather just eat ice cream for dessert though, heehee). I can't though. My 12 yr old does not care for it either, so I guess this is more of an adult cake. I thought the coffee flavor would be more powerful. I do like it though. I'm not a walnut fan, but I will eat them toasted and chopped up in baked things, so this is perfect. Also, my swirls look better sliced at room temp.