Mocha Walnut Bundt Cake Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the cake:
  • 2 ounces - Bittersweet chocolate, chopped
  • 3 tablespoons - Water
  • 1 tablespoons - Instant espresso powder
  • 1 - Recipe Classic Yellow Bundt Cake batter, see separate recipe
  • 1 1/2 cups - Walnuts, toasted and chopped fine
  • For the glaze:
  • 6 tablespoons - Heavy cream
  • 2 tablespoons - Corn syrup
  • 4 ounces - Bittersweet chocolate, chopped
  • Directions:

    For the cake:
    1) Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 12-cup nonstick Bundt pan.

    2) Combine chocolate, water, and espresso powder in bowl. Microwave chocolate mixture at 50 percent power, stirring occasionally, until melted and smooth, about 1 minute; let cool slightly.

    3) Stir one-third of cake batter into melted chocolate mixture. Stir walnuts into remaining cake batter. Spoon half of walnut batter into prepared pan and smooth top. Spoon half of mocha batter over top and smooth top. Repeat with remaining walnut and mocha batters.

    4) Baker until skewer inserted in center of cake comes out clean, about 1 hour, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan and let cool completely on rack, about 2 hours.

    For the glaze:
    1) Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Set aside to cool until slightly thickened, about 30 minutes.

    2) Drizzle glaze over cake and let set for at least 10 minutes. Serve.

    Brief Description

    A swirled mocha and walnut cake underneath a glaze of chocolate

    Main Ingredient:

    Bittersweet chocolate

    Category:  Cakes

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s)


    Cook's Country,


    Posted By:


    Posted On:

    December 30, 2015

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