Waldorf Astoria Cake
Submitted by wshill
Rich chocolate bundt cake studded with nuts and crowned with a velvety mocha cream cheese frosting. Inspired by the legendary Waldorf Astoria, this showstopper is pure old-school elegance.
YIELD
1 cakePREP
15 minCOOK
45 minREADY
1 hrsThis cake carries the kind of glamour you’d expect from a recipe with the Waldorf Astoria name attached to it.
Melted unsweetened chocolate goes straight into a buttery batter with cake flour and milk, producing a crumb that’s dense, moist, and deeply chocolatey. Chopped nuts scattered throughout give it some welcome crunch.
But the real star here is the frosting: cream cheese whipped with melted chocolate, a pour of strong coffee, and vanilla. It’s rich, slightly bitter, impossibly smooth, and the kind of thing you’ll want to eat by the spoonful.
Kitchen Tips
- Use real brewed espresso or very strong coffee in the frosting. Instant coffee dissolved in a little hot water works in a pinch.
- Cool the cake completely before frosting or the cream cheese layer will slide right off.
- Walnuts or pecans both work beautifully here. Toast them first for extra depth.
Ingredients
Directions
Cream together the butter and sugar.
Beat eggs and add to creamed mixture.
Add melted chocolate. Mix dry ingredients and add alternately with milk.
Stir in vanilla and nuts.
Bake in greased loaf pans or a large bundt pan for 40 to 45 minutes at 350℉ (180℃).
Cool in pans for 10 to 15 minutes and turn out onto platter.
For the frosting, cream cheese until soft; work in sugar until fluffy.
Stir in melted chocolate and add vanilla and coffee.
Frost cake when cooled.
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