moist mocha walnut bundt cake
Moist mocha walnut bundt cake is a delicious cake that combines the rich taste of coffee with the crunch of walnuts
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Servings: 12 slices
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
Storage:
- 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.