Slightly adapted from Dorie Greenspan’s “From my home to yours”
1. All Purpose Flour (maida) – 2.5 cups
Finely ground walnuts – 1/2 cup (I used 1/2 cup almond meal)
Baking powder – 1 + 1/8 tsp
Salt – 1 tsp
2. Unsalted butter – 2 tbsp (28 gms), at room temp
Semisweet chocolate – 3 ounces coarsely chopped (I used Ghirardelli semi-sweet chocolate bar)
Water – ¼ cup
Finely ground instant coffee or instant espresso powder – 2.5 tsp (I used 2.5 tsp bru instant)
3. Unsalted butter – 2 sticks (1 cup), softened
Sugar – 1¾ cups
Eggs – 4 large, at room temperature
Vanilla extract – 2 tsp
Whole milk – 1 cup, at room temperature
1. Center a rack in the oven and preheat the oven to 350 degrees F, 10 mins before baking.
2. Butter a 9 – 10 inch (12 cup) Bundt pan, dust the inside with flour and tap out the excess OR spray with non-stick baking spray
3. Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of butter cut in to 4 pieces, into the bowl along with the chocolate, water and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don’t separate. Remove the bowl from the heat.
4. Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat 2 sticks softened butter and sugar at medium speed for about 3 minutes – you’ll have a thick paste that wont be light and fluffy. beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with dry ingredients).
5. Scrape half the batter into the bowl with the melted chocolate and using a rubber spatula, stir to blend thoroughly. If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with chocolate. If you want a more marbled pattern, alternate spoonful’s of light and dark batter in the pan and swirl a table knife sparingly through the batter to marble them.
6. Bake for 60 – 65 minutes, or until a tooth pick / thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 mins before unmolding. Cool the cake completely on the rack. Enjoy!!