It's such a luscious, thick (but light), battery cake to make and there's lots of it. The preparation is quite straightforward, using the standard creaming method. The chocolate coloring and flavoring is the real gooey, chocolate thing, made with butter, coffee, and bittersweet chocolate chips - so much more sophisticated than the marble cake of my childhood, which consisted of blobs of vanilla, cocoa and rose pink batter. (Not that it wasn't nice at the time but it's definitely vintage now.)
What's in the oven now is my second attempt - this time in another pretty bundt pan, slightly larger than the one I used the first time and also stick resistant. Last night I used my regular tin bundt pan (9 inch) - the cake rose beautifully but horror of horrors, when I tried to turn it out the whole thing broke apart. No, not even a chance of rescuing it, unless one wanted to make marbled chocolate trifle. After the breakage experience, I stopped by Cooks'Companion in Brooklyn (delightful store on Atlantic Avenue) and bought a can of Bakers' Joy. I sprayed the inside of the pan liberally. Here's keeping my fingers crossed.
Happiness! The cake came out of the pan beautifully and awaits a dribbling of chocolate ganache then it will be ready for its pic. Thank you, Bakers' Joy, thank you, thank you. This is the way to go for bundt cakes in future.
Check out Erin's blog for the recipe and some beautiful baking.