When in Doubt…Leave it at 350

baking, cooking, and other adventures

Tuesdays With Dorie: Mocha-Walnut Marbled Bundt Cake April 6, 2010

This weeks Tuesdays with Dorie was chosen by, “Drumroll please.”

:me banging on my desk:

Erin from When in Doubt…Leave it at 350.

Wait, that is me 🙂  Okay, so if you didn’t know before my name is Erin and I post as pastrybrush.  Now that the introduction is finished, we can get to the good stuff.

I choose Dorie’s Mocha-Walnut Marbled Bundt Cake, which is located on pages 180-181 in Baking: From My Home to Yours. Okay, the number one reason I picked this is that Mike recently bought me a new bundt pan for my birthday since we kept having mishaps with the old bundt pan.  By old bundt pan, I mean old.  It use to belong to his grandma, so it has seen better days and I am pretty certain it might be older than me 🙂  Reason number two, the picture of this bundt as been attracting me to it for 2 years and ended up on my, “I really need to make this” list.

Okay, lets get to the good stuff.  This baked up perfectly, however, I tried to do the gingko pattern that Dorie presented in the picture but no dice.  But like I told Mike, the cake has a tunnel of chocolate and who doesn’t like that.  I decided to glaze the cake with a chocolate icing and a vanilla icing; I thought that the cake needed some contrast for the pictures.  The vanilla icing is straight up what I did for the coconut tea cake last week with a drop of vanilla extract.  Now, the chocolate icing I want to say has 1.5 tbsp cocoa powder, 1/2 powdered sugar, 1/4 tsp chocolate extract (for extra chocolaty flavor), and 1-2 tbsp of coffee.  I am bad at measuring things out, so if it gets too runny add more powdered sugar if too thick add more coffee or milk.


WOW, the vanilla part of the cake was…I don’t know how to describe it.  It is like a dense vanilla pound cake with that nice hint of walnut.  Now the chocolate part was rich, a little bit more moist than the vanilla, and just straight up perfect.  Together the flavors were a dream.  Now, if you want to kick the cake into overdrive a glass of milk or a huge scoop of ice cream on top is amazing 🙂

I am happy that I picked this recipe, and I want to thank everyone that baked with me last week and this week.

Mocha-Walnut Marbled Bundt Cake

Source: Baking From My Home to Yours by Dorie Greenspan

Essentially a walnut cake this is part vanilla and part mocha (both good go-with-walnut flavors), this is a beautiful, particularly if you pour in all the white batter, cover it with the dark batter and marble it minimally, so that you end up with a chocolate gingko leaf pattern in the center.

2 1/4 cups all-purpose flour

1/2 cup finely ground walnuts

1 tsp baking powder

1 tsp salt

2 sticks plus 2 tbsp (9 oz) unsalted butter, at room temperature

3 oz bittersweet chocolate, coarsely chopped

1/4 cup coffee, hot or cold

1 tsp finely ground instant coffee or instant espresso powder

1 3/4 cups sugar

4 large eggs, preferably at room temperature

2 tsp pure vanilla extract

1 cup whole milk, at room temperature

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess.  (If you’ve got a silicone Bundt pan, there’s no need to butter or flour it.)  Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.

Whisk together the flour, ground walnuts, baking powder, and salt.

Set a heatproof bowl over a saucepan of gently simmering water.  Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee.  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.

Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy.  Beat in the eggs one by one, beating well after each addition.  The mixture should look smooth and satiny.  Beat in the vanilla extract.  Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).

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 to go for the 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 a table knife sparingly through the batters to marble them.

Bake for 65 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.  Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.


55 Responses to “Tuesdays With Dorie: Mocha-Walnut Marbled Bundt Cake”

  1. Katrina Says:

    Your cake looks fabulous, love the two icings! I had fun with this one making mini bundts. Great pick, thanks.

  2. juju73 Says:

    I LOVED LOVED LOVED this cake! Thanks so much for choosing this!

    Your glaze looks fantastic! I love that it is two-toned!

    Amazing cake-one that I will make again and again. Awesome choice, Erin!!!!

  3. Di Says:

    Wonderful pick, Erin! We loved this cake, and I’ll definitely be making it again. =)

  4. Tuesdays with Dorie: Mocha-Walnut Marbled Bundt Cake…

    This week’s recipe on page 180/181 from Baking: From My Home to Yours: Mocha-Walnut Marbled Bundt Cake has been chosen by Erin of Erin of When in Doubt…Leave it at 350 I served the cake on Easter with advocaat. We liked this combination. I h……

  5. Mary Says:

    Great pick. I really emjoyed it. I like your two-toned glaze and will definitely make this again.

  6. vibi Says:

    Okay, I wonder if this has not been arranged… Hummm… the host of the week having the best looking bundt, is …how should I say? …Okay! I’m kidding! Although not on the fact that you have the best looking one! LOL

    Thank you so much for picking that recipe, I had a lot of fun baking it, and my family had even more fun eating it!

  7. Jules Says:

    Mmmmm. Mine just came out of the oven. Can’t wait to cut into it. Yours looks amazing! Thanks for choosing this one!

  8. Devona Says:

    THANK YOU, THANK YOU for this pick. This cake was pure awesomeness. I will be making it again.

    Your cake looks GOOOOOd!

  9. Ulrike Says:

    Great pick, we liked the light flavour of coffee

  10. Kimberly Says:

    Thanks for hosting this week! Your cake is beautiful – using two different glazes was brillian!

  11. Hornedfroggy Says:

    Love the icing on yours – so beautiful! Thanks for this pick! 🙂

  12. indrani Says:


    Please tell me how you put the batter into the budnt pan to get it they way it is in the picture – chocolate center surrounding with walnut cake?


    • pastrybrush Says:

      Hey Indrani,
      I poured all the vanilla batter in first, then i poured the chocolate on top of it (I was trying to aim for the center of the vanilla while doing this). I then swirled a knife thru, and thru the magic of baking the chocolate batter actually sunk straight into the vanilla. I was actually very surprised when I took the bundt out and noticed that the vanilla batter pretty much encased the chocolate 🙂 I hope this helps

      • indrani Says:

        thank you. i cant wait to try it out.

      • indrani Says:


        I have tried out this cake. Its tasting very nice. The vanilla/almond part of it had a lovely flavor and texture and the coffee/chcocolate was yummy too. Thank you for sharing this recipe. Would definetly make it again.


  13. cindy harris Says:

    Your cake is beautiful, I will make it soon. I love baking with TWD!

  14. Jen Says:

    Thanks for this week’s pick, Erin! It’s absolutely fantastic – a great hit at our home and my husband’s office! And your cake looks fabulous!

  15. Beryl Says:

    Great pick- and because of you I finally bought a bundt pan- a purchase long overdue. Yours looks fantastic!

  16. pamela Says:

    Your cake is so pretty! Thanks for choosing this one, it’s been on my list of must-try’s, too! Great choice.

  17. Beautiful Marbling on your cake! nice job this week. THanks for a great pick. I like the name of your blog too.

  18. Cristine Says:

    I loved this cake. I couldn’t put it down. Thanks for hosting this week. Your cake looks so gorgeous with the icing!

  19. Jeannette Says:

    Thank you for choosing this! It. Was. De-lish. Moist and dense and coffee-y (?) and just all around a delight!

  20. Marthe Says:

    Thanks for a great pick!! I made this into cupcakes topped with dulce de leche buttercream frosting for my brothers graduation and he absolutely loved them!

  21. natalia Says:

    Ciao Erin ! Thank you very much for your wonderful choice !! We all loved it !!

  22. Michelle Says:

    Your the hostess with the mostest! Thank you for such a great choice. I love this recipe and will definitley make it again. I made muffins and we ate them with our Easter breakfast. My kids loved them and my hubby too. I thought the flavor was mild and sooo good. I left the coffee out and they tasted just fine!
    Thanks again for such a great selection. Your cake looks ver good!

  23. Heather Says:

    Your cake is absolutely beautiful, and the recipe itself is delicious! Great pick!

  24. Cakelaw Says:

    Thanks for hosting us this week – your bundt turned out great!

  25. Cynthia Says:

    Your cake looks perfect. I loved the recipe…something I wouldn’t have made without your pick. Thanks!!!!

  26. Amanda Says:

    I love the addition of the white glaze with the chocolate, beautiful! Thanks for hosting this week, I loved this cake, great choice! 🙂

  27. Erin Orr Says:

    I’m so glad you chose this one. It’s one of my favorite TWD recipes now. I was afraid of all the flavors going on in one cake, but they were perfect!

  28. Jodie Says:

    Great pick! This was so moist and dense. Yours looks fabulous with the drizzle!

  29. Rachelle Says:

    Whew! Just got my post up! From what I can already tell this is great! I only had a tiny bite and it was delish!

  30. bridget Says:

    I thought this cake was delicious! The only part of the experience I wasn’t totally enthused about was when I dropped the whole thing on the floor.

  31. Margot Says:

    Your cake looks amazing, that glaze is so pretty. This was such a flavorful cake, I loved it!

  32. Romaine Says:

    Love the two colors of icing. It does indeed make for a more interesting photo. Thanks for a nice post for my readers to get the recipe.

  33. Jill Says:

    Your cake looks so great with the two-tone icing! Thanks for the great pick – this isn’t one I would have tried on my own, but I really liked it!

  34. Rach Says:

    Your cake is so pretty! It looks scrumptious!

  35. Susan Says:

    I love your white and chocolate drizzle…beautiful! I made a very similar chocolate drizzle for mine. Thanks so much for a great choice!! 🙂

  36. Mary Says:

    Your cake looks fantastic! I didn’t get a chance to bake this one, with Easter craziness, but I think I’ll have to bookmark it for the future:)

  37. Monica Says:

    Thanks for choosing this cake.. we are still enjoying it! (I guess it pays off to be late on the baking schedule)… Also thanks for commenting on my site. 🙂 Yours looks yummy as well

  38. that looks so pretty! i love making bundts, so i enjoyed this one–thanks for the pick!!

  39. dorie Says:

    Erin, I’m so sorry to be so late chiming in. Your cake looks perfect and I really like what you did with the chocolate icing. I have a bottle of chocolate extract that I’ve never used — can’t imagine why — but I’m ready to crack it open now. So, so happy that you loved the cake.

  40. KY Says:

    Your cake looks lovely and I like the way you drizzled the icing, a pro job!

    I read the rules on TWD, I thought the actual recipe wasn’t supposed to be posted?

    • pastrybrush Says:

      hey Ky,
      Thanks 🙂
      To answer your question about posting the recipe: only the person who hosted/chose the recipe that week is suppose to post it.

  41. isabelle Says:

    Thanks for your wonderful choice, we all loved it! Yours looks beautiful with the black and white icing!

  42. Nic Says:

    I finally got to make this today! Excellent pick.

  43. […] It’s a good thing I only packed four slices for my 14 hour drive home! Thank you to Erin of  When in Doubt…Leave it at 350 for picking this week’s recipe. She has it posted on her blog with a beautiful photo of a nicely […]

  44. This was a stunningly delicious cake! Thanks so much for picking it. It also worked well to have a quick and easy recipe to make while traveling, which is why I’m so late in getting it posted. I served mine drizzled with a Guinness reduction and it was fantastic. Not nearly as pretty as yours though!

  45. ida Says:

    Lovely cake… I have this book but had never got to trying this recipe yet. Bookmarking it now!

  46. Jamie Says:

    I came by your site from Cookies with Boys so I could check out this recipe. What a wonderful looking bundt cake. There’s alot of good reviews so I must try it myself. I will be bookmarking this recipe.

  47. […] it at 350 for choosing this one! Not only was it a hit, it was fun!! Head on over to her blog for the recipe. Then click here for some tips and pointers. Then click here for other bakers who baked this as […]

  48. […] the complete recipe, please visit Erin’s blog, When In Doubt…Leave It At 350. Posted under: TWD,cakes & cupcakes […]

  49. Jackie Says:

    I made this tonight, subbing almond meal for walnut since I had it in the house already. Everything else, I followed to a T. It came out delicious! It’s so moist and wonderful!

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