Tuesdays with Dorie: Chocolate-Mocha Marbled Bundt Cake

March 29, 2010

Yes, I know. This is Monday, not Tuesday. I'm not crazy (not in this example at least.) And no, Blogger hasn't once again been the eager beaver and posted something too early. There are a number of factors at work here: I won't be able to post tomorrow, my computer is slowly becoming senile (what is a security key code and why ask me for one now, PC?), and my cameras battery life has mysteriously depleted. Mondays with moody anyone? But at least I hit the jackpot with this Bundt beauty.

After growling and glaring (a la Bluto in the movie Popeye) at my computer and pile of dead batteries, I just rebooted the PC and stole the the life support system from the television remote. Why do I even keep dead batteries? It's not as though the tin can is a sarcophagus. Who knows? They're gone now, along with my ability to be lazy when I watch T.V.

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.

Chag Sameach!

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*


  1. This looks so beautiful Valerie!
    And it sounds delicious! I'm going to make this for daughter's birthday!
    Happy Monday!

  2. Hey, my battery is acting weird too. I have to charge it constantly and I dread buying another one (so expensive). This looks delicious by the way-perfect even.

  3. I love this recipe. Coffee and chocolate are heavenly together. Coffee seems to make the chocolate more chocolatey!

  4. Thank you Catherine, Happy Birthday to your daughter! I hope she likes the cake. :)

    Thanks Stella. It must be my cats that are using the camera at night. The big one hasn't made eye contact all day and he has thumbs.

  5. I was going to skip this recipe but after seeing yours maybe ...

  6. Wow. After seeing your pictures I can't wait to make this cake next week! It looks fantastic.

    I made the coconut cake this week and loved it!

  7. That looks gorgeous! I made the coconut one, and it was great too. Bummer about all your electronic woes. My computer is slowing down, but I'm ignoring it. Good strategy, no?

  8. mmmmm, nice and yummy chocolate on the cake!

  9. Yum, it looks delicious. I can't wait to make this one! (I hate computer woes, hope yours are solved soon.)

  10. this cake looks mighty delicious!!

  11. Your cake looks beautiful! I am going to try and make this (and the coconut tea cake) today.

  12. a great-looking cake! can't wait to make it for next week!

  13. Ahhh chocolate. One can never go wrong with chocoalte !
    Love the new design of your blog :)

  14. The cake looks beautiful. Sorry to hear about your PC! It is sad when they become senile...

  15. Your cake looks delish! I can't wait to make it this weekend! :)

  16. cascading fudge sauce is the perfect way to put it! wow so beautiful. :)

    I am making the coconut tea cake today for Easter. dang, I wish I wasn't skipping this bundt cake...it looks so yummy!

  17. Sorry about the battery, they have a life of their own. You bundt is beautiful - truly. The photographs are stunning! It's my favorite cake now... so easy marble and the flavor was fantastic with the chocolate/espresso mixture. Nicely done!

  18. Love the glaze. How'd you manage to make it look so perfect??

  19. I love the sound of this recipe! I have been searching this week for a coffee based recipe (hence falling into this one) and I cannot wait to try it! Wish me luck.

    ps - totally on your side re unfinished white cars. so very odd aren't they?!

  20. just want to say I have just baked this cake and LOVE it!! Thanks so much for the recipe xxxxxxxx


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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