ʘ chocomocha bundt

the first time I saw Bundt cake was in Hamburg:

I was intrigued by the shape and the tin:

the cake I ate was quite plain but light

with a syrup drizzle to add moistness:

finally I have got my hands on a tin for my collection:

my recipe search in books and on the net

was quite meagre:

so I made up my own from the basic 

recipes out there:

chocomocha bundt cake

you will need ....

200g plain flour

200g caster sugar

175g butter {soft}

1 teaspoon baking powder

40g {best} cocoa powder

2 heaped teaspoons espresso powder

{or a shot of cooled espresso}

2 eggs

150ml {or so} of milk

preheat your oven to 180°c/ gas 4:

now this bit is very important so take your

time ....

grease and flour your tin by brushing with a little

melted butter and sprinkle with flour:

don't miss anywhere or your cake will stick!

in a large bowl

either by hand or with an electric mixer

cream the sugar and butter until light and fluffy

add your eggs one at time and mix well

now fold the flour and baking powder

adding a little milk so the mixture drops 

from the spoon quite easily

add half the batter to your tin

back to the remaining batter ....

 stir through the cocoa powder and espresso

adding more milk if needed

dollop spoonfuls into the tin

and swirl with a skewer

bake for 45 ~ 50 minutes ....

{you know the drill, test by poking a skewer through

if it comes out clean then it is done yAy}

you can eat the cake just like this

but not me

oh no

drizzled with some butter and chocolate melted

together then sprinkled with walnut pieces

coffeewalnutchoc deliciousness