Chocolate Bundt Cake

To make cake: Preheat oven to 325 degrees F. Coat a 12-cup Bundt pan with cooking spray.

Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs.

Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside.

Whisk buttermilk, fruit puree, oil, coffee granules and vanilla in another medium bowl. Set aside.

Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes.

Alternately fold the reserved dry ingredients and buttermilk mixture into egg mixture with a rubber spatula, making 3 additions of dry ingredients and 2 additions of buttermilk mixture. Scrape the batter into prepared pan.

Bake until top springs back when touched lightly and cake shrinks away slightly from sides of pan, 50 to 60 minutes. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.

To make glaze & finish cake: Spread nuts in a shallow pan and bake in a 325 degrees F oven until fragrant, 5 to 7 minutes. Let cool.

Combine chocolate and milk in a small heavy saucepan; heat over low heat, stirring, until glaze is smooth.

Place the cake on a serving plate. Carefully pour warm glaze over the cake, letting it drip down the sides. Sprinkle with the toasted nuts.