This week’s TWD selection, Mocha-Walnut Marbled Bundt Cake, was chosen by Erin of When in Doubt… Leave it at 350. I can’t believe that Erin would ever have a doubt while baking, take a look at this, or this, and this! So I’m guessing she’s offering some pretty good advice for those of us who do have doubts in the kitchen…
I had left-over almond flour so I used that versus the finely ground walnut. That worked out really well. I LOVED the flavor of the cake batter! Usually I’m so anal that when a recipe says to use half, I measure everything out and use exactly half. This time I was kind of in a rush and the recipe called for a little less than half so I eyeballed it. I found out I’m in dire need of an eye exam… Had I known that the mocha batter would end up being a bit MORE than half I would have reversed it and used the almond batter to swirl. Ok, well, there’s always next time although I’m not sure there will be a next time because the marbling was more like um, blobbing. Not that pretty a sight. I kept swirling the knife around in pretty curves all over the bundt pan, wondering all the while how in the world was the mocha batter suppose to marble into the almond batter? HAH! There were a few slices that looked a teeny bit like the gingko pattern, but the majority was just huge blobs in the middle. It was tasty though! I added some chocolate glaze that kind of turned into a frosting-ish glaze/icing but it didn’t matter since any type of chocolate glaze makes everything good!
Head on over to the TWD Bakers to see how well their marbling came out! I already saw some from last week that looked amazing! Thanks to CB, it’s a lot easier to see which TWD Bakers were able to participate in the baking selection of the week. Soo convenient and a real incentive for all of us to post our entries every Tuesday!
Last Week: Coconut Tea Cake
Next Week: Swedish Visiting Cake
Mocha-Almond Blobbed Bundt Cake