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.
Oooooh! Many changes here since I've visited last! What a beautiful banner! What an amazing cake… dripping with glaze… mmmm… divine!Oh! And thank you very much for not letting me down while I was sick and not feeling like surfing the net to comment… very much appreciated!
Yours is beautiful and that glaze looks amazing!
Gorgeous, yet again! Love the new banner, too!
Beautiful Marbling on your cake! nice job this week. AWESOME topping. yum.
ahhh that glaze looks perfect with the cake. yum!i made the coconut tea cake this week for Easter. I used grapefruit and loved it!happy tuesday!
Wow! That is one awesome looking slice of cake. Fabulous.
Great minds think alike 😉 I topped my cupcakes with dulce de leche buttercream, your dulce de leche glaze looks amazing!!
Wow! You know how to make a girl hungry. Beautiful photo–again. I do love your blog. It is eye candy.
Wow, that looks nothing short of sinful 🙂
Beautiful job on your bundt…the drizzle of dulce de leche takes this bundt cake over the top!!
Oooohhhhhh you had me at Dulce! 😀
Oh my! That looks divine with the dulce de leche!