Mocha bundt with walnuts

This is the base recipe by King Arthur which I adapted because I wanted to use up my walnuts. No KA needed.

Ingredients

Cake

1 C (227g) coffee

227g butter, room temp

¾ C (64g) cocoa (dutch processed or natural)

2 C (397g) sugar

¾ tsp baking powder

⅓ tsp baking soda

¾ tsp salt

2 C (240g) flour

2 tsp vanilla extract

2 large eggs, room temp

½ C (113g) sour cream or yoghurt, room temp

Glaze

⅓ C (113g) chocolate chopped or semi-sweet chips [weight measurements seem wrong, double check]

¼ C (57g) heavy or whipping cream [weight measurements seem wrong, double check]

½ C toasted walnuts, roughly chopped

Straight out of the tin

Drizzle on granache

After painting with granache in poor light

After painting with granache in good light

After cutting off the broken bits

Method

1. Prepare a bundt pan with goop.

2. Put coffee, butter and cocoa in a pan and whisk until butter melts. Alternatively, use a microwave. Set aside to cool.

3. Put sugar, baking powder, baking soda, salt, and flour and mix well. 

4. Toss the walnuts in the flour mixture to coat well.

5. Pour the chocolate mixture into the dry ingredients and mix well.

6. In a separate bowl, whisk eggs, vanilla, sour cream/yoghurt. 

7. Pour in the chocolate batter and mix well. 

8. Spoon batter into the prepared bundt pan to prevent air bubbles. Lightly tap on the countertop to dispel air bubbles. Fill the bundt to about ⅔ way or about 1¼ inch from the top. Use a spatula to spread the batter so that sides are higher than center. DO NOT OVERFILL. Pour the excess into cupcake liners.

9. Place on lower oven rack. Bake for 50 to 55 minutes at 175 deg C (I needed the full 55 minutes because the oven went down to 180 then down to 150) until long toothpick comes out clean, start checking about 8 minutes before total time. (Check dark pans around 40 mins). Leave in tin for 10 minutes before the inverting out onto a baking rack. Allow to cool completely.

10. Make the glaze. Heat up cream in pan on medium heat or in microwave bowl. Cream should be bubbling along the edge. DO NOT BOIL.

11. Pour the cream over the chocolate (in a heatsafe bowl) and let sit. DO NOT TOUCH. Then after 5 minutes, use a metal spoon only, stir from the edges to the middle until chocolate melts. Cool for 15 minutes to thicken to pouring consistency. 

12. Put the cake rack over a pan to catch dripping chocolate. Spoon the granache over the cake and let it drip down the sides. 

Recipe feedback: 

- The sugar seems like A LOT but it's necessary because of the chocolate, coffee, and sour cream. Do not reduce by more than 20 g.

- The goop was very obvious with the floury streaks. It looked better after I painted it with granache using a pastry brush.

- The fins were very crunchy straight out of the tin. A bit dry in fact but the rest of the cake was ok, very moist.

- Do not keep in the fridge overnight, it becomes dry and hard.

- The glaze weight measurements seem wrong, may need double checking. In the end I used ⅔ C choc chips and ½ C double cream otherwise there is insufficient cream to melt the choc.