A delicious moist and soft Gugelhupf, flavoured with coffee.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Dessert
Servings: 4
Ingredients
For the cake
140gbuttersoftened
240gsugar
3eggs
180gflour
1tspbaking powder
120mlmilk
60gsour cream
120mlstrong coffee
2tbspdeoiled cocoa
For the glaze
200gdark chocolate
50gwhite chocolate
Instructions
Preheat your oven to 180°C / 356°F
Grease your gugelhupf cake tin with a knob of soft butter and dust it with flour. Set aside.
In a large bowl cream together butter and sugar. Add eggs and mix until everything comes together.
Mix in the flour and the baking powder.
Add the milk, coffee and sour cream.
Pour half the batter into a seperate bowl and add the cocoa powder to it.
Spoon half the light batter into the cake tin and spread it out. Add half the dark batter and carefully swirl through the two layers with a small spoon. Don't overdo it or you won't have a pattern in the end. Repeat with the remaining batter.
Bake the cake for 40-45 minutes or until a wooden toothpick comes out clean.
Remove the cake from the tin and let it cool.
In a bain marie very slowly melt 2/3 of the dark chocolate. When it's melted, take it out of the bain marie and stir in the remaining 1/3 of the dark chocolate. Stir until it's melted and pour it over the cake immediately.
Roughly chop the white chocolate and sprinkle it over the top of the glaze.
Notes
If you want to make a regular sized gugelhupf cake, just double the recipe.