Tuesday, April 6, 2010
TWD: Mocha-Walnut Marbled Bundt Cake
First, let me say: YUM.
Second, let me say: Not Enough Coffee Flavor!
There was discussion among the bakers about the coffee: was it safe for children, would they get a caffeine high, would it ruin the taste . . . .
Come on, now. It was a 1/4 cup, negligible, not enough to notice. Purpose? To enhance the flavor of the chocolate, which it did nicely.
Be brave. Try it first, then decide.
That said, on to the cake.
It's a lovely, moist cake. The nuts are so finely ground that they, also, are barely noticeable.
I just left it plain. For company, I would dust it with powdered sugar, but for private-use, it is delicious as is.
I love the marbling. I keep cutting slices so I can see the different patterns.
My daughter is flying home from New York as I write this. There may actually be a piece left for her.
For the recipe, visit Erin's blog, When in Doubt…Leave it at 350. This cake was her choice for this week's baking. Many of the TWD members baked this cake, although some switched with last week's coconut tea cake. Both are delicious cakes.