Moist mocha walnut bundt cake is a delicious cake that combines the rich taste of coffee with the crunch of walnuts. It's also visually appealing with its lovely marble pattern, making it perfect to enjoy with a cup of coffee.
The marbled swirl of chocolate and coffee flavors not only looks beautiful but adds an extra layer of taste. Each bite offers a perfect balance of sweetness and nuttiness, making this cake a crowd-pleaser.
If you enjoyed this moist mocha walnut bundt cake, you might also like my Super moist pumpkin marble chocolate cake and Moist Lemon Bundt Cake with Lemon Glaze cake recipes. Both are perfect for adding variety to your dessert table and are just as easy to make and delicious.
Ingredients
- All-purpose flour: give structure and texture to the cake.
- Baking powder: A leavening agent that helps the cake rise and become light and fluffy.
- Salt: Enhances the flavors and balances the sweetness in the cake.
- Unsalted butter: Adds richness and moisture to the cake; using unsalted allows you to control the amount of salt.
- Semisweet chocolate: Provides a rich, chocolatey flavor and contributes to the cake’s moist texture.
- Coffee: Enhances the chocolate flavor and adds a subtle coffee kick. You can use instant coffee or espresso powder.
- Large eggs: Bind the ingredients together and add moisture and richness to the cake.
- Milk: Provides moisture and helps blend the ingredients, contributing to the cake’s tender crumb.
- Ground walnuts: For crunch and flavor.
How to make Moist mocha walnut bundt cake
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
Prepare the Chocolate Mixture: In a heatproof bowl, add freshly brewed coffee, semisweet chocolate, Instant coffee powder or espresso powder and 2 tablespoon butter. Melt the chocolate over a pot of simmering water or in the microwave in 20-second intervals. Stir until smooth. Set aside to cool slightly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt and ground walnuts. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
Layer the Batter: Pour half of the white batter into the prepared bundt pan, then layer half of the chocolate batter on top. Repeat with the remaining white and chocolate batters. Swirl with a knife or skewer to create a marble effect if you like.
Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely. Enjoy your moist mocha walnut bundt cake with a cup of coffee!
Helpful tips
Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature. This helps the ingredients mix more evenly and results in a smoother batter.
Properly Grease the Pan: Grease and flour your bundt pan thoroughly to prevent the cake from sticking. You can also use a non-stick baking spray with flour.
Melt Chocolate Gently: When melting the semisweet chocolate, do it slowly to avoid burning. Stir frequently and use a heatproof bowl over simmering water or a microwave in short intervals.
Swirl Carefully: When creating the marble effect, be gentle to avoid overmixing. A light swirling motion creates a nice marbled pattern without blending the batters completely.
Test for Doneness: Start checking the cake for doneness a few minutes before the suggested baking time. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.
Cool Before Serving: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack. This helps prevent it from breaking apart.
Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months.
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Recipe video
moist mocha walnut bundt cake
Equipment
- 10-inch bundt pan
Ingredients
Mocha chocolate batter
- ¼ cup coffee, hot or cold
- 2 tablespoon butter
- 1 teaspoon Espresso powder or instant coffee
- 3 ounces semi-sweet chocolate
Cake batter
- 2 ¼ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup ground walnuts
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cup granulated sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
For mocha chocolate batter
- In a heatproof bowl, add coffee, semisweet chocolate, Instant coffee powder or espresso powder and butter.
- Melt the chocolate over a pot of simmering water or in the microwave in 20-second intervals. Stir until smooth. Set aside to cool slightly.
Cake batter
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt and ground walnuts. Set aside.
- In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
- Pour half of the white batter into the prepared bundt pan, then layer half of the chocolate batter on top. Repeat with the remaining white and chocolate batters. Swirl with a knife or skewer to create a marble effect if you like.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
Notes
- Room Temperature: Store the cake in an airtight container or cover it with plastic wrap. It will stay fresh at room temperature for up to 3 days.
- Refrigeration: If you prefer, you can refrigerate the cake to keep it fresh for a bit longer. Store it in an airtight container or wrap it tightly in plastic wrap. It will stay good for up to 1 week in the refrigerator.
- Freezing: To freeze, wrap the cooled cake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, let it thaw at room temperature for a few hours before serving.
Ilys says
Thank you for sharing this recipe