Many bundt cakes seem to be dry and crumbly, but this cake with a mixture of freshly brewed coffee, instant espresso and bittersweet chocolate swirled through the vanilla flavored batter is very moist with a fine crumb. Delicious served on its own, but taken to a higher level drizzled with a dulce de leche sauce and garnished a few candied walnuts on the side. A scoop of vanilla or caramel ice cream would be a perfect accompaniment for a tantalizing dessert, but the cake is equally delicious served plain with a cup of steaming hot coffee or tea. The cake keeps well covered at room temperature for 4-5 days or frozen up to 2 months.
Erin of whenindoubt….leaveitat350 chose the Mocha Walnut Marbled Bundt Cake for this edition of TWD, but since last week was Easter week, two desserts were chosen, this cake and the Coconut Tea Cake. You may see either one when visiting the TWD bakers’ blogs.