Chocolate Gugelhupf
Indulge in the rich decadence of this Chocolate Gugelhupf, an elegant twist on a classic German dessert. This show-stopping Bundt cake boasts a moist, tender crumb thanks to a combination of sour cream and whole milk, while the addition of dark chocolate pieces ensures bursts of gooey, bittersweet flavor in every bite. Enhanced with the depth of unsweetened cocoa powder and a hint of vanilla, this cake is baked to perfection in a Gugelhupf pan for its signature ring shape. Finished with a delicate dusting of powdered sugar, it's a simple yet stunning treat perfect for coffee breaks, festive gatherings, or any chocolate lover's dream. Ready in just over an hour, this easy-to-follow recipe delivers a crowd-pleasing dessert packed with indulgent flavor.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 175 grams unsalted butter (softened)
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 120 grams sour cream
- 120 milliliters whole milk
- 100 grams dark chocolate (chopped)
- 30 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and generously grease a Gugelhupf or Bundt pan with butter, then lightly dust it with flour. Tap out any excess flour and set aside.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the sour cream and milk. Start and end with the dry ingredients (dry, wet, dry, wet, dry). Mix until just combined, being careful not to overmix.
Fold in the chopped dark chocolate using a spatula. Ensure the chocolate is evenly distributed throughout the batter.
Pour the batter into the prepared Gugelhupf or Bundt pan and spread it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once the cake is completely cooled, sprinkle the top generously with powdered sugar before serving.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 22.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
