Tuesday, April 6, 2010
TWD - Mocha-Walnut Marbled Bundt Cake
In case you're wondering, the Dorie in Tuesdays with Dorie is Dorie Greenspan. She wrote a cookbook a few years ago that won all kinds of awards and a couple hundred of us are baking and blogging our way through it. If it wasn't for Dorie, I wouldn't have a blog, I'd be 20 pounds lighter, far less popular at work and you wouldn't be spending a couple of minutes of your valuable time reading about why you must buy this book.
The book? Baking From My Home to Yours. It's filled with hundreds of reliable, delicious, surprising recipes that are fun to bake and wildly popular with the people lucky enough to taste them. For this recipe, that was a small circle indeed.
I love chocolate, and I considered swapping the proportions of chocolate to non-chocolate batter to make the chocolate dominant, but I elected to use 70% bittersweet instead. I ground the walnuts in the food processor and substituted white whole wheat flour for about 1/4 of the all-purpose. Before I joined TWD 18 months ago, I never would have had the nerve or creativity to make substitutions in recipes, but Dorie's calm presence and the suggestions of my fellow bloggers have helped me to take chances, think creatively, and to be mostly successful no matter how crazy my changes have been.
I prepped my ingredients the night before I made this cake as I often do, and so making it was a snap. Dorie's instructions are always so detailed and helpful, and that is part of why her recipes are such a success. Dorie suggests dropping dollops of batter in the bundt pan before dragging a knife through it to marble the batter. That's a perfect approach for me since I'm neither precise nor artistic.
My cake tested done at 60 minutes, and slid out of its pan easily after 10 minutes cooling. I impatiently sliced into it after 10 more minutes. Moist, sturdy but delicate, richly chocolate with a slight hint of coffee, this cake was the one I couldn't resist cutting into each time I passed through the kitchen. It's the one that made me want to buy a lovelier bundt pan. A cake this good deserves to be as beautiful as it tastes.
This delicious cake was chosen by Erin of When in Doubt...Leave it at 350. She'll have the recipe, but you won't need it. Remember, you're going to buy the book! And check out what the other Tuesdays with Dorie bakers thought of this one. You'll find them all here.