I need to talk to you about the holidays, about the parties, about the dress, and about the cocktails. I need to talk to you about how cake, how the right cake can make it all better.
I had the perfect holiday dress all picked out. This dress would get me through thick and thin, casual and dressy. It was a simple and sassy black dress. I could do it up with colorful tights and heels or tone it down with a cardigan and scarf. This dress could go from holiday family function to night on the town…
All was fine and good until the dress actually went out on the town. Correction- I went out on the town and… well… the dress didn’t survive.
Let’s just say, that after several glasses of wine, and various other spirits, I found myself (and my dress) rolling down a rainy concrete hill. Don’t worry. I wasn’t hurt. I was protected by a hearty belly full of booze and the three friends I rolled down the hill with. It was hilarious. Memories were made. Dresses were… torn.
I now know that holiday parties are dangerous. That lesson came at a steep price: one helluva hangover and one tragically torn dress.
With my holiday dress out of commission, I was in a serious bind this weekend. Yea… the “what am I going to wear!?” bind. I decided to not sweat it. I decided that if I waltzed into a party with a gorgeous cake, not a soul would be worried about what I was wearing…
Guess what?
I was totally right.
This cake saved me from wardrobe worries. I threw on jeans, a top and my favorite owl necklace and made an entrance proudly holding this cake in front of me.
The first thing I heard as I made my way in: “Joy is here with cake!” and then came the hugs. Success!
Next year… I dunno… maybe I’ll buy two holiday dresses and use this cake for backup.
Mocha Hazelnut Marble Cake with Mocha Sour Cream Ganache
adapted from Dorie Greenspan
2 1/4 cups all-purpose flour
1/2 cup toasted hazelnuts, finely ground
1 teaspoon baking powder
1 teaspoon salt
9 ounces unsalted butter, room temperature, divided use
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup coffee (hot or cold)
1 teaspoon instant coffee, finely ground (or instant espresso powder)
1 3/4 cups sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature
Center a rack in the oven and preheat the oven to 350 degrees F. Butter 12 cup Bundt pan, dust the inside with flour and tap out the excess. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.
I toasted my whole hazelnuts in a 350 degree F oven for about 12-15 minutes or until they were fragrant. Once cool, I ground them until fine in my food processor.
Whisk together the flour, ground hazelnuts, baking powder and salt.
Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tablespoons of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee 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.
Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining 2 sticks butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t 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 the dry ingredients).
Scrape a little less than 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 the chocolate and marble it minimally. If you want a more marbled pattern, alternate spoonfuls of the light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batter to marble them.
Bake for 65 to 70 minutes, or until a 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 minutes before unmolding, then cool the cake completely on the rack.
Mocha Sour Cream Glaze
5 ounces bittersweet chocolate, coarsely chopped
1/2 cup sour cream
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 cup brewed coffee, at room temperature
Melt chocolate pieces in a heatproof bowl over a pan of simmering water, stirring occasionally until completely melted. Remove bowl from the double boiler situation.
Stir sour cream into the melted chocolate.
Add corn syrup and vanilla and continue to stir.
Slowly add the brewed coffee bit by bit, stirring to incorporate.
This will be a thick glaze. If you would like it much thinner, you can always add more corn syrup and coffee. This glaze will thicken slightly as it cools.
Spread onto the cooled Mocha Hazelnut Bundt Cake.
Anna
Hi, Joy and other readers. I just have a question about this cake: 4 eggs seem like a lot to me. I just made a cake with 4 eggs and it turned out extra moist and a little too spongy for my taste. What are your thoughts? The texture LOOKS great in the pictures, but did it taste great, even with 4 eggs? Would you ever try doing 3 eggs instead? Thanks for your help!
Shannel
I’ve fallen in love with your recipes!
I’ve just got a quick question though. Coming from the land down under, I’m used to working with Celcius rather than Fahrenheit, so I’m wondering if my conversion is right – 135 degrees Celcius?
Thanks! Absolutely cannot wait to bake this yumminess!
Shannel
please ignore my question.
imagine what a silly typo can do!
thanks!
Phyllis
Believe it or not, I just found your website. My husband requested a Marble Cake for Father’s Day — other recipes have been disappointing. Your Mocha Hazelnut Marble Cake recipe looked interesting with the Bittersweet Chocolate and Coffee — I made it today (6/17/12) it is the very BEST Marble Cake!!! Texture, taste, moist and the mocha flavor is fantastic. It is my ‘go to’ Marble Cake for all occasions. Can’t wait to try some of your other recipes.
Although I am a Senior Lady, I love to bake and find excellent recipes and this is one is a ‘keeper’. Can’t wait to share this at my gym tomorrow (extra time on the bike needed). Thank You for your Wonderful Blog !! Phyllis
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Alyssa
Joy! I was wondering can this cake be made in a regular round or square cake pan?? And if so how long do I keep it in the oven?
Thanks!!
joythebaker
You would probably lessen the cook time by bout 10 minutes, but I really couldn’t tell you for sure. It will definitely cook faster in a square pan than in a bundt.
bunny mama
I turn to your blog whenever I need to impress my mother-in-law. (Not in a competitive way. We’re best friends. It’s cool.) She asked me to bring dessert when we had dinner at their house last week, and boy did I BRING IT with this cake. Both she and my father-in-law were blown away. Thank you Joy, for all your inspiration.
p.s. from now on, I will look for any excuse to put coffee in my chocolat-y baked goods. uh-mazing.
Mary
Did you mean to say ‘Joy is HERE with a cake!” rather than “Joy is hear with cake!”?
joythebaker
yea… typos are dumb! thanks!
Cheery
I’ve been making this for some time now, and almost forgot about it until I went through your recipe index again to day – just thought you’d like to know that it’s one of my go-to, fail-safe recipes!! :D
yvonne deegan
recently discovered you! Yesterday I made MOCHA HAZLENUT MARBLE CAKE & ALMOND RASPBERRY QUICK BREAD, I cant wait to tuck into them, they look so yummy and dead easy to make!
Keep up the good work!
Von (Irish chick!)
heidi leon
I have one of this in the oven, rigth now. I´ll let you know how it turn out!
Rose
Can I make this in a loaf pan instead of a bundtpan?
Do you have more cake recipes that are without butter and milk?
Katy
This looks delightful. I really want to make it. Possibly as part of my first paid gig. (My high school guidance counselor always gets some treats for the teachers the morning of graduation, and this year she’s paying me to do it! Aghh, so nervous, but also super excited!)
I live in a really small town, and hazelnuts are apparently not sold in any stores in the area, so my family and I have been picking all the hazelnuts out of a container of mixed nuts and saving them so I can make this cake. :)
This may be a moronic question, but do you wait until the glaze is completely cooled before spreading it onto the cooled cake?
joythebaker
the glaze should be room temp or a little warmer. go for it!
Becki D
Made this yesterday, only to discover that I do not own a bundt cake pan. So mine became cupcakes. The most fabulous cupcakes. Thank you for sharing this recipe!!
I may or may not be having my 3rd one for breakfast this morning. If I am, it’s totally because I’m pregnant, not because I’m naturally a glutton. ;-)
Marisa
Oh.My.Goodness. I need that cake! Can I come live with you?
Emilie
Have you ever thought f writing a memoir book? I love your banter as much, almost more than, your recipe choices.
joythebaker
a memoir? oh heck…. now that would just be silly!
Evelyn
Hi Joy,
I love Bundt cakes, but alas I have no success with them!!
I’ve tried several recipes – although the cake taste great I cannot successfully get them to ‘drop out’ of the pan without the cake breaking! This despite buttering and flouring and allowing the cake to cool for 10-15mins before turning it out!
Any tips would be of great help! By the way I live in Sydney, Australia and we cannot get a hold of Baker’s Joy.
Hopefully you can point me in the right direction!!
Happy Baking!
Evelyn
joythebaker
buttering and flouring haven’t worked for you? dang! i usually find success with butter and flour. never use the baker’s joy. BUT.. i do let the cake rest for well longer than 10-15 minutes. i leave the cake until it’s almost completely cool.. more like 30-40 minutes. give it good time to settle.
meg
Definitely a must try!!! Will try this one out as soon as I have the time! :) great!
Sarah
I love this cake. It’s my latest go-to cake. Geraldine, mine did not turn out dry, but a bit more dense, like a brownie — did anyone else have the same result? Also, the frosting is still PHENOMENAL if you forget the sour cream….not that I did or anything :)
Abby
Hello Joy! I’m planning to make this ckae for one (or more) of the upcoming holidays and wondered what you thought of my crazy idea! Recently, I make a Nutella pound cake (recipe for recent Food & Wine) and it was supper yummy. So that got me thinking … what would you say to subbing the chocolate here for Nutella?
I’d love to hear what you think :o)
Abby
joythebaker
Hi Abby!
I love love love Nutella. I’m not sure subbing Nutella for the chocolate in this recipe would be that awesome. Nutella and melted chocolate have different textures, but more importantly, I think this recipe needs that intense hit of chocolate from the 3oz of bittersweet chocolate. Nutella, while it is chocolatey, isn’t that big hit of chocolate that this cake needs.
But seriously… don’t let me stop you from your Nutella dreams! Go for it and let me know how it works out for you!
Geraldine
I was so looking forward to this cake. But I found it dry dry. What did I do wrong? It sure is pretty though. Onward and upward.
christine louise
the bf is gonna love this! i think i will spoil him this weekend. ;)
Kristin
Amazing looking cake!! Really beautiful pictures as well…this plays into my chocolate addiction quite well…
xoxo
Kristin from Bitchin’ Lifestyle
KayKanEat
What is Instant Espresso?
I have whole been coffee and espresso that I grind myself. Can I use this instead of Instant?
Vidya
Hi there
I was looking for a long time for this recipe. Loved the pictures of your cake! How do you make the 1/4 cup coffee? What is the coffee:water ratio? Can I bake it in a loaf tin to make a loaf cake?
Thanks!
Vidya
IowaCowgirl
I have just found your website and love it! This recipe caught my eye since my 96yo dad is a hazelnut fanatic – raises them, purchases them, forces me to bake with them…. I will be making this very very soon (when one is 96 there is no time to waste!!)
Thanks and I’ll be back.
Oh, I particularly admired your chutzpah (sp?) of gamely entering the party sans party dress (due to unfortunate inebriated rolling down hill episode), but WITH cake. ha.
John
I made this cake twice over the holidays. The first time was on xmas eve when we all celebrated at my sister’s house. I could tell the cake was a hit when my sister carefully removed the remaining cake from my platter to one of her own.
On New Year’s Day I brought this cake along with some our your Persimmon Bread to a potluck with my cycling friends.
They are both great! Thanks Joy.
pigpigscorner
Your cake is amazing!!
Miri
Oh, sorry to hear about the dress! But the cake looks so gorgeous, of course it would make up for any outfit :) Happy Holidays, Joy!
brilynn
You can always count on a Dorie Greenspan cake to come through to save the day!
Jude
Sorry to hear about the torn dress… Would’ve been pissed off if my suit got ripped or seomthing.
Dani
you really do out-do yourself, don’t u???
that looks fantastic :)
lisa (dandysugar)
This is an amazingly delicious cake! Yours looks gorgeous.
Nooschi
What a gorgeous cake. I think I will try making it this holiday. Thanks. I love your site by the way…it is now bookmarked as a favourite.
Food Woolf
Wow Joy, I LOVE your site. Gorgeous photos, lovely stories!
Amazing! I can’t wait to read more!
ValleyWriter
This cake looks amazing & delicious! And I love your clever diversion tactics. I often wear a big pair of earrings, telling myself they will help draw attention away from the bags under my eyes. Not sure if it works, but it makes me feel better :-)
Crystal
Oh, this looks scrumptious. Joy, I inadvertently deleted your comment from my blog today…so sorry about that! I did get to read it, though, and thank you for stopping by! :)
Sassy
Yummmm…
Cakespy
This is my kind of Christmas Miracle.
Gretchen Noelle
Oh, how I’d love a slice of this.
Sara
Your cake looks beautiful, even better than the picture in the book!
Maria
Wow!! That cake is amazing!! I love hazelnut and this one is gorgeous too!!
Sarah
Ooh, that cake looks lovely! Is the flavor more coffee or more chocolate, would you say?
Erin
This looks fabulous! I love mocha in anything :)
Cristine
Funny, funny story and great looking cake!
Shaw Girl
Direct quote from my mom: “Oh that cake does look lovely. You should do something tasty like that for your blog.” Mom’s is in love with your blog Joy!
Mary
Oh. YUM! Have been sneaking around on your blog and couldn’t resist it any more. You are a GODDESS in the kitchen. And I love that you’re into whiskey…Happy Holidays! (May the hangover be brief/nonexistent)!
Patsyk
It sounds like the memories are well worth the loss of the perfect dress! Just keep that cake recipe handy!
Culinarywannabe
I’m sure the memories were worth the wardrobe loss (and hangover). Tis the cost we pay to the party gods. And that is one heck of a topping! You could have brought a tire covered in that stuff and everyone would have loved it just the same. :)
Melody
I had a similar thing happen to me last year. I picked out the perfect, go anywhere holiday outfit to save myself all the “what am I going to wear” worry and then promptly fell on my butt and slid down a muddy hill. Sadly I didn’t think to bring cakes along with me to the other events I had to go to. Brilliant. I will definitely try that next time. This cake looks absolutely wonderful.
My First Kitchen
Your attitude is admirable. And the cake if fabulous. I wish my family liked coffee flavored cakes… since I’ve been commissioned to make a cake for Christmas dinner. I’m off to your archives.