Bittersweet Chocolate-Walnut Bundt Cake
By: Eliza Adam
Published: Monday, February 7, 2011 - 10:16pm

Ingredients




2 tablespoons unsalted butter, melted
 cup turbinado sugar
1 1/4 cups walnuts, finely chopped
3 1/2 cups all-purpose flour
1 cup unsweetened Dutch-processed cocoa powder
2 teaspoons baking soda
1 1/2 cups firmly packed light brown sugar
1/2 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
6 ounces bittersweet chocolate, cut into small chunks
2 1/4 cups buttermilk
1 1/2 cups sour cream
1 teaspoon vanilla extract
1 teaspoon chocolate extract, optional

Preparation

1 Preheat oven to 350 degree F and place a rack in the center of oven.  Coat inside of the pan with melted butter using a pastry brush or paper towel.  Sprinkle the sides and center of pan with turbinado sugar. 2 Toast walnuts in the oven for 7 to 8 minutes, stirring often until the nuts are light golden.  Remove from oven and cool on rack. 3 Sift the flour, cocoa powder, and baking soda over a bowl.  Add brown sugar, salt, and nutmeg, and toss to blend completely.  Add the walnuts and bittersweet chocolate chunks and stir to blend thoroughly. 4 In a bowl of electric stand mixer, blend thoroughly buttermilk, sour cream, vanilla, and chocolate extract (if using) with a paddle attachment.  Add the flour mixture in 4 stages, blending well after each addition.  Stop often to scrape down the sides and bottom of the bowl with a rubber spatula. 5 Transfer the batter to the prepared pan, then use a rubber spatula to smooth and even the top. Bake for 35 to 38 minutes, until a cake tester inserted in the center of the cake comes out clean. 6 Remove the pan from the oven and cool on a rack for 20 minutes.  Invert the pan onto the rack and lift the pan off the cake.  Let the cake cool completely on the rack. 7 Serve the cake at room temperature.

About


Source:  adapted from Intensely Chocolate: 100 Scrumptious Recipes for True Chocolate Lovers by Carole Bloom