Name: Mocha Walnut Bundt Cake
Total time: 4 h 45 min
Yield: Makes one cake
Ingredients: 3 cups (15 ounces/425 grams) all-purpose flour; 1 teaspoon table salt; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ cup buttermilk , room temperature; 1 tablespoon vanilla extract; 1 tablespoon lemon juice; 18 tablespoons (2¼ sticks) unsalted butter , cut into 18 pieces and softened; 2 cups (14 ounces/397 grams) sugar; 3 large eggs plus 1 large yolk, room temperature; 2 ounces (57 grams) bittersweet chocolate , chopped; 3 tablespoons water; 1 tablespoon instant espresso powder; 1½ cups walnuts , toasted and chopped fine; 6 tablespoons heavy cream; 2 tablespoons corn syrup; 4 ounces (113 grams) bittersweet chocolate , chopped

Mocha Walnut Bundt Cake

By America's Test Kitchen

Published on August 3, 2014

Time

2¾ hours, plus 2 hours cooling

Yield

Makes one cake

Ingredients

Cake

3 cups (15 ounces/425 grams) all-purpose flour 1 teaspoon table salt 1 teaspoon baking powder ½ teaspoon baking soda ¾ cup buttermilk, room temperature1 tablespoon vanilla extract 1 tablespoon lemon juice 18 tablespoons (2¼ sticks) unsalted butter, cut into 18 pieces and softened2 cups (14 ounces/397 grams) sugar 3 large eggs plus 1 large yolk, room temperature2 ounces (57 grams) bittersweet chocolate, chopped3 tablespoons water 1 tablespoon instant espresso powder 1½ cups walnuts, toasted and chopped fine

Glaze

6 tablespoons heavy cream 2 tablespoons corn syrup 4 ounces (113 grams) bittersweet chocolate, chopped

Instructions

for the cake

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk together buttermilk, vanilla, and lemon juice.

Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.

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. 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. Bake 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

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