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Mocha Walnut Marbled Bundt Cake-12/1/09

A Bundt cake is baked in a Bundt pan forming it into a distinctive ring shape.  

The Bundt Pan was invented in 1950, by H. David Dalquist, founder of  Nordic Ware Bundt Pans, at the request of members of the Minneapolis Center of the Hadassah Society. They were interested in a pan that could be used to make kugel, a Jewish dessert. They had old ceramic cake pans of somewhat similar designs but wanted an aluminum one. 

For years, the company sold few of the pans, then in 1996, a Texas woman won second place in the Pillsbury Bake-Off for her Tunnel of Fudge Cake made in a Bundt pan. The win prompted a nationwide scramble for the pan. Pillsbury licensed the name in 1970 for a line of cake mixes.  When H. David Dalquist died on January 6, 2005, the company had sold more than 50 million Bundt pans. It is the top-selling cake pan in the world.

Dalquist created a new shape and added regular folds to make it easier to cut the cake. The women from the society called the pans "bund pans" because "bund" is German for a gathering of people. Dalquist added a "t" to the end of "bund" and trademarked the name.

This is such a nice looking cake!


I sprinkled the top of the cake with powdered sugar.

The cake is ready to be served.

Cutting a piece of cake.   The was very moist a very flavorful.

I really like the swirling in the cake.  The next time I will cut down the chocolate batter from half to 1/3 so that you can see more of the vanilla batter


Preparation work..


2 1/4 cup of flour

1/2 cup walnut

1 teaspoon salt

2 stick + 2 teaspoons unsalted butter, room temperature

3 oz bittersweet chocolate

1/4 cup coffee

1 teaspoon espresso powder

1 3/4 cup sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 milk, room temperature

Chopping the walnut into small pieces.

Flour, ground walnuts, baking powder, and salt are mixed together in a large bowl and then set aside.

In a large bowl, add the chocolate, coffee, butter and espresso powder...

..and then put it on top of a pot of  simmering water. 

Stir the all the ingredients.

Once the chocolate is melted remove it from the heat and set it aside.

Combining the remaining 2 stick of butter and sugar and beat it for about 3 minutes or until smooth and creamy.

Adding in eggs one at a time and beat well after each addition and then add vanilla.

Adding the flour (slowly, about 5 times) bowl that was set aside (picture # 2).

Adding milk alternating with flour.

Mixing on low speed after each addition just until well combined.

Scrape about half of the batter into the bowl with the melted chocolate... 

...and mix until combined.

First, pour the vanilla batter in the bottom of the mold. 

Next pour the chocolate butter in the center and then cover it with a 3rd layer of vanilla batter.

Use a knife and swirl the batter so the cake will come out with a nice marbling.

Oven was preheated at 350 degree.  Bake the cake for 60/65 minutes or until a cake tester inserted in the center comes out clean. 

Freshly out of the oven and resting on a cooler rack. 


Filed as: Cake/cookies


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