Even if you are having an off day, or you don't like Bundt cakes, this recipe may be the silver lining, and a mind changer. Unlike a lot of Bundt cakes which tend to be bland and dry, this one is undeniably moist and bursting with character. If you worship at the alter of coffee, you should love this recipe. Aside from the chocolate being dark, there is also a healthy infusion of caffeine in the form of brewed coffee and espresso powder. The cup of heavy cream keeps the cake silky soft and reminds you that it's not a good idea to go for a run right after eating a slice. That cascade of fudge sauce is entirely optional but it looks/tastes so much better with it. Without the fudge, the cake looks unfinished and wrong, like white cars, and new sneakers.
The brilliant mind behind this recipe choice is Erin of When in Doubt...Leave at 350. Sage advice, Erin. Since this is a holiday week, the Tuesdays with Dorie bakers could either make this cake or a Coconut Tea Cake, chosen by Carmen of Carmen Cooks. So you may see two different recipes floating around the TWD world tomorrow.
Chocolate-Mocha Marbled Bundt Cake
(recipe from Dorie Greenspan's book, Baking:From My Home to Yours)
2 1/4 cups of all-purpose flour
1/2 cup of finely ground walnuts (I ran out so I didn't use them, but wish I had)
1 teaspoon of baking Powder
1 teaspoon of salt
2 sticks(1 cup) plus 2 Tablespoons of unsalted butter
3 ounces of dark or bittersweet chocolate, coarsely chopped
1/4 cup of brewed coffee, hot or cold
1 teaspoon of finely ground instant coffee or espresso powder
1 3/4 cups of sugar
4 eggs, preferably at room temp.
2 teaspoons of pure vanilla extract
1 cup of whole milk, at room temp. (I used heavy cream)
Preheat the oven to 350F. Butter a 9-10-inch (12 cup) Bundt pan, dust the inside with flour and tap out the excess. If you are using a silicone Bundt pan, there is no need to butter and flour it.
In a medium bowl, whisk together the flour, ground walnuts, baking Powder, and salt. Set aside.
Set a heatproof bowl over a saucepan of gently simmering water. Put the 2 Tablespoons of butter, cut into 4 pieces, into the bowl, along with the chopped chocolate, coffee, and espresso powder. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy-keep the heat low so that the butter and chocolate don't separate. Remove the bowl from the heat. Watch out for the steam.
In a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for 3 minutes-you'll have a thick paste; this won't be light and fluffy. Beat in the eggs one at a time, beating well after each addition. The mixture should looks smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk/cream alternately, adding the dry mixture in 3 portions and the milk/cream in 2(begin and end with the dry).
Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
If you want a gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl with a table knife sparingly through the batters to marble them.
Bake for 65-70 minutes, or until a thin knife inserted deep into the center comes out clean. Transfer to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.
Hot Fudge Sauce ingredients:
4 Tablespoons (1/2 a stick) of unsalted butter, cut into 8 pieces
6 ounces of finely chopped dark chocolate
3/4 cup of heavy cream
3 Tablespoons of light corn syrup
2 Tablespoons of sugar
1/2 teaspoon of salt
Set a heatproof bowl over a saucepan of simmering water, put the butter into the bowl, top with the chocolate and heat, stirring once or twice, until the ingredients are melted. Keep the heat very low so the butter and chocolate won't separate. Transfer the bowl to the counter when the mixture is smooth.
In a small, heavy-bottomed saucepan, stir together the cream, corn syrup, sugar, and salt. Bring to a gentle boil. Boil for 1 minute and remove the pan from the heat.
Pour about one quarter of the hot cream over the melted chocolate and, with a rubber spatula and starting in the center of the bowl, stir the two mixtures together in ever-widening concentric circles. When it is smooth, pour over the remainder of the cream in 2 additions, stirring gently until the sauce is shiny and smooth again.
Allow the sauce to cool for 10 minutes before enjoying.
*printer friendly Recipe*