Mocha: a fine quality coffee, typically with chocolate added. Mocha is one of my favorite flavors. When you combine mocha with a delicious cake batter, you get this gorgeous marbled bundt cake that’s full of coffee flavored chocolate. Drizzle it with even more chocolate and who could ask for anything more?
This week’s Tuesdays With Dorie recipe was chosen by Erin of When in Doubt… Leave it at 350. You can find today’s recipe on Erin’s blog, or turn to pages 180 and 181 in Dorie Greenspan’s book, Baking From My Home to Yours.
(sorry for the nasty, grainy picture – could not get a good shot to save my life!)
This is a really easy recipe, and the only substitution I had to make was using semisweet chocolate instead of bittersweet. I used all my bittersweet last weekend when I made cake balls for a baby shower (which are very similar to these Oreo truffles).
I didn’t have any ground walnuts, or even any chopped walnuts, but I did have a whole bag of walnuts in the shell. So I broke them all open and ran some through the mini-food processor to grind them up. I froze the rest for later.
The cake was very good, even my daughter liked it. I had it when it was still a tad warm, so we’ll see how it is in the a.m. with coffee ;-) Hee hee.