Before Mom left, I asked her for this bundt cake recipe. I made it last weekend for my family because we all deserved a homey treat after a long week. It didn’t turn out as perfect as my Mom’s, but it still looked good and tasted good. The cake was moist and soft; and that’s what’s important. My family ate it with scoops of ice cream and drizzles of chocolate on top-we always did love it rich, creamy, and chocolaty. However, this cake still tastes good with or without anything on it.
See what our friends from Dessert First Girl have to say about this recipe:
“This recipe, adapted from one of my tried and true favorites, is a rich combination of chocolate, coffee, and walnuts – a perfect fall palette, if I say so myself. It’s not too sweet (just like my mom likes it), and the mocha-nutty flavor makes a slice of this a lovely companion to a cup of coffee.”
It’s probably the most amazing thing about this cake-it has nuts and it tastes like coffee! That’s like a piece of heaven for us-a nutty piece of heaven. Please try making this for your family as I am sure they will love this.
Ingredients
2 1/4 cups Gold Medal all purpose flour
1/2 cup ground Fisher walnuts
1 teaspoon Clabber Girl baking powder
1 teaspoon Morton salt
2 sticks plus 2 teaspoons Land O Lakes unsalted butter, room temperature
3 ounces Toll House bittersweet chocolate
1/4 cup coffee
1 teaspoon espresso powder
1 3/4 cups Domino sugar
4 large Eggland’s eggs, room temperature
2 teaspoons McCormick vanilla extract
1 cup Borden milk, room temperature
Instructions
Preheat oven to 350 degrees F. Butter a 9 to 10 inch Bundt pan, dust inside with flour, and tap out the excess.
Whisk flour, ground walnuts, baking powder, and salt together in a medium bowl.
Combine 2 tablespoons butter, chocolate, coffee, and espresso powder in a metal bowl. Place over a pot of simmering water and stir until melted and combined. Remove from heat.
Combine remaining 2 sticks of butter and sugar in a stand mixer and beat with paddle attachment on medium speed for about 3 minutes until smooth and creamy.
Add in eggs one at a time, beating well after each addition.
Add in vanilla extract.
Add in flour mixture and milk in five alternating additions, starting and ending with the flour mixture. Mix on low speed after each addition just until combined.
Scrape about half of the batter into the bowl with the melted chocolate and mix to combine.
Pour the vanilla batter into the bottom of the bundt pan. Pour the chocolate batter on top. Use a knife to lightly marble the batter.
Bake for 65-70 minutes until a cake tester inserted in the center comes out clean. Cool on wire rack for about 10 minutes before unmolding.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can also serve this with ice cream if you like.
Thanks again to Dessert First Girl for this amazing recipe.
