a pain in the bundt

it's been awhile since i've made a bundt cake...and now i remember why. while pretty, cleaning the pan is a pain in the bundt!! (i know...hardy har har...)

yet another dorie recipe... =)

she adds ground walnuts to the recipe which i thought was really interesting. i didn't notice them flavor-wise but definitely noticed the difference in texture. it made for a slightly heavier, "meatier" mouth feel.

i got a little overzealous and accidentally poured more than half of the batter with the chocolate. so instead of a pretty marble cake, i ended up with a chocolate cake with speckles of white. oh well...all's well that tastes well!
mocha-walnut marbled bundt cake
from baking from my home to yours by dorie greenspan

2 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 teaspoon baking powder
1 teaspoon salt
2 sticks plus 2 tablespoons unsalted butter, room temperature
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup coffee, hot or cold
1 teaspoon finely ground instant coffee or espresso powder
1 3/4 cup sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature

1. center a rack in the oven and preheat the oven to 350 degrees. butter and flour a 9- to 10-inch (12 cup) bundt pan.
2. whisk together the flour, ground walnuts, baking powder and salt.
3. set a heatproof bowl over a saucepan of gently simmering water. put 2 tablespoons of butter into the bowl along with the chocolate, coffee and instant coffee (or espresso) powder. heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy. remove the bowl from heat.
4. working with a stand mixer, beat the remaining 2 sticks of butter and sugar at medium speed until combined (about 3 minutes - this will not be light and fluffy.). beat in the eggs one by one beating after each addition. add in the vanilla extract. reduce the mixer speed to low and add in the dry ingredients with the milk alternating, beginning and ending with the dry ingredients.
5. scrape a little less than half of the batter into the bowl with the melted chocolate and using a spatula, stir to blend thoroughly.
6. alternate spoonfuls of light and dark batter into the ban and swirl with a table knife to marble them.
7. bake for 65 to 70 minutes or until a cake tester comes out clean. transfer the bundt cake to a rack and cool for 10 minutes. unmold the cake and cool completely on the rack.