Walnut Meal Mocha Swirl Cake

Blogging is hard work!! I love to bake and am baking almost every day. It is sitting down later and doing a write up about it that seems like hard work. I would rather be in the kitchen whipping up something new..lollzzz!!
Something about the components of this cake. Walnut meal is finely powdered walnuts. If you do not have walnuts you can use almonds. These meals make the cakes dense and rich. Of course it is walnut/almonds!! What more can you expect. And did I say it makes it that much yummier to eat. Infact I got to have very less of this cake. Most of it was polished off by sonny boy. And he pocketed the last bit today and went off to school. Sigh!!!
The mocha part is coffee. I had some real strong and flavoursome French Roast coffee lying around and I have used that. The quality of ingredients make a big difference to any dish. So I would suggest that you use the best quality coffee that you can find. The stronger the better as coffee compliments walnut very well.
And lastly do not count the calories as you pour in the butter. Everyone deserves something good occasionally. Walk or jog that extra mile but do try this out.


Ingredients

2 ¼ cups flour
1 tsp baking powder
½ cup walnut/almond meal
200 gms butter, at room temperature
1 tbsp French Roast coffee/strong coffee
1 ½ cups sugar
4 eggs
50 gms chocolate, chopped
¼ cup water
1 cup milk, at room temperature

Grease and flour a bundt tin. Preheat the oven at 170 degrees Celsius.
Whisk together flour, walnut meal and baking powder.
Put chopped chocolate, 2 tbsp butter,  coffee  and water in a double boiler. Stir till the chocolate melts and it is a smooth mixture. Cream together the remaining  butter and sugar till pale and creamy. Beat in eggs one by one, beating well after each addition. Now add flour and milk alternately, starting and ending with flour. Take out ½ cup of the butter and mix with the chocolate mixture. Pour the white batter in the bundt tin. Now drizzle the chocolate batter on top and swirl with a toothpick. Bake for about 50-55 minutes.