Ever since being in Vienna I have longed for Gugelhupf. That beautiful marbled chocolate cake. A cake which is acceptable to eat at breakfast. A cake which is made in a fancy mould. Sounds great right?
Whats more, it’s not too difficult to make, providing you have a suitable mould (the one I have isn’t quite authentic). Sure it takes a little time, but once you try it, you will appreciate why I have been harping on about it for the past month.
This version is a simple chocolate marble. However, the Gugelhupf comes in an infinite number of varieties. Whatever you fancy in a cake, the mighty Gugelhupf can take it! They are usually doused in icing sugar, but I have omitted it as it makes me sneeze!
What is your cake of the moment?
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Gugelhupf
Ingredients:
200g Unsalted Butter (At Room Temperature)
150g Icing Sugar
150g Caster Sugar
230g Self Raising Flour
8 Large Eggs, Separated
2tbsp Milk
3tbsp Dark Rum
30g Dark Cocoa Powder
200g Milk Chocolate, Melted
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Method:
1) Pre-heat the oven to 165C. Butter your cake tin and sprinkle with flour and caster sugar, shaking out the excess.
2) Whisk the egg whites and icing sugar together with an electric whisk until it forms firm peaks. Set aside.
3) Beat the butter, caster sugar and egg yolks in a bowl until light and fluffy. Fold in the flour to the mixture. Fold in the rum and milk to the mixture.
4) Very gently fold in the firm egg whites to the batter, taking care not to knock too much air from the mixture.
5) Fill half the batter into the cake tin. Mix the cocoa powder and melted chocolate into the remaining batter.
6) Fill the cake tin with the chocolate batter and smooth the top.
7) Bake in the oven for approximately 95 minutes. Insert a skewer into the middle, when it comes out clean the cake is ready. Cooking time may vary depending on the type of cake tin used.
8) Dust the cake with icing sugar if desired.
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Great at any time of the day, everyday – but especially for breakfast with a coffee!
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