Mocha Hazelnut Marble Cake

I have to confess: I don’t often use nuts in my baked creations.  But sometimes I make an exception.  This cake is one of those exceptions.  The toasted hazelnuts add just the right flavor to the coffee and bittersweet chocolate.

Generally, I like to keep things simple.  But sometimes it’s fun to get out all kinds of bowls, and use the mixer, the stove and the oven all at once.   I had a party to attend and this seemed like just the thing to show up with.  And it didn’t disappoint.  Super chocolatey, but not overly sweet.  It got rave reviews at the party.

I saw this cake on Joy the Baker.  Have you seen Joy’s website?  It’s beautiful, and packed with amazingly delicious recipes.  Joy just won Best Baking Blog in the 2009 Foodbuzz Blog Awards.  Congratulations Joy!  And thanks for the inspiration!

Mocha Hazelnut Marble Cake
Adapted from Joy the Baker

2 1/4 cups all purpose flour
1/2 cup toasted hazelnuts, finely ground
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
9 ounces (2 sticks + 2 tablespoons) unsalted butter, room temperature, divided
3 ounces bittersweet chocolate (I used 1/2 cup Ghirardelli 60% cacao baking chips)
1/4 cup coffee (hot or cold)
1 teaspoon instant coffee
1 3/4 cups sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, room temperature

Preheat the oven to 350°.  Spray a bundt pan or tube pan with cake release, or grease and flour the pan.

To toast the hazelnuts: Spread the hazelnuts on a cookie sheet and bake for 12-15 minutes or until fragrant.  Let cool, then grind with a food processor or mortar and pestle.

Combine flour, hazelnuts, baking powder, baking soda, and salt. Set aside.

Create a double boiler by placing a heatproof bowl over a saucepan with a small amount of water in it.  Make sure the bowl is not touching the surface of the water. Heat the water to a gentle simmer.  Cut the 2 tablespoons of butter into 4 pieces, and add to the bowl along with the chocolate, coffee, and instant coffee.  Keep the heat low and stir the mixture often until it melts and becomes smooth.  Remove the bowl from the heat and set aside.

Use a mixer to beat the remaining 2 sticks of butter and the sugar for about 3 minutes at medium speed. The mixture will be a thick paste, not light and fluffy. Add eggs one at a time and beat well after adding each egg. The batter will become smooth and velvety. Add the vanilla extract and beat well. Add the dry ingredients in 3 parts alternately with the milk in 2 parts, beating on low speed after each addition. Begin and end with the dry ingredients. Scrape the sides of the mixing bowl as necessary.

Spoon a little less than half of the batter into the bowl with the chocolate mixture and stir to blend completely.

Scoop the batter into the pan, alternating between the chocolate and white batter. Use a knife to swirl the batter. Bake for 65-70 minutes, or until a knife inserted into the center of the cake comes out clean. Place the whole pan on a cooling rack for 10 minutes, then remove the cake from the pan and allow to cool completely on the cooling rack.

Mocha Sour Cream Glaze

5 ounces bittersweet chocolate, coarsely chopped (again, I used a scant 1 cup of the Ghirardelli chips)
1/2 cup sour cream
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 cup brewed coffee, room temperature

Melt the chocolate in a double boiler, over gently simmering water.  Stir the chocolate while it melts.  Remove from the double boiler and stir in the sour cream.

Add the corn syrup and vanilla, stirring to incorporate.  Slowly add the brewed coffee a little at a time, mixing until well incorporated.  If you’d like the glaze to be a thinner consistency, add more corn syrup and coffee.

Spread onto the cooled cake.