Chocolate "Gugelhupf"-cake

Recipe by Christian Hümbs 

For approx. 12 pieces
Preparation: approx. 40 mins + approx. 1 hr drying time + cooling time
Baking time: approx. 70 mins

Ingredients 

For the dough:
200g dark chocolate Oswaldo 71% 
200 g flour
80 g cacao powder
1⁄2 packet baking powder (7 g)
2 eggs (size L)
360 g sugar
155 ml peanut oil (or neutral oil)
125 g double cream
240 ml milk
Seeds from 1 vanilla pod
1 pinch of salt

For the chocolate ganache:
50 g cream
125g dark chocolate Oswaldo 71% 
10 g dark nougat

Additionally:
1 bundt cake pan (24 cm Ø)
Non-stick spray for greasing the pan

Instruction 

1. Preheat the oven to 150°C. Grease the bundt cake pan.

2. For the dough, finely chop the chocolate and melt it in a metal bowl over a warm water bath. Mix flour with cacao powder and baking powder.

3. In a tall mixing bowl, use a hand blender or a food processor to mix the eggs and sugar until creamy. While continuously mixing, pour the oil in a thin stream into the egg-sugar mixture until a mayo-like consistency is achieved. Transfer the mixture to a bowl.

4. Using a whisk, incorporate the flour mixture into the batter. Note that it will become very firm. Stir in the double cream, followed by the milk, vanilla seeds, lemon zest, and salt. Finally, fold in the melted chocolate into the batter.

5. Fill the batter into the pan, smooth the top, and bake in the preheated oven on the middle rack for about 70 minutes. To test for doneness, insert a wooden skewer into the center of the cake. If it comes out clean, the cake is done.

6. Remove the bundt cake from the oven and let it rest in the pan for about 5 minutes. Then, invert it onto a baking sheet or a cake rack lined with parchment paper and let it cool under the pan.

7. Meanwhile, for the ganache, slowly bring the cream to a simmer in a small saucepan.

8. Once the cream is simmering, add the chopped chocolate and nougat, stirring until melted and smooth.

9. Once the chocolate and nougat are dissolved and the mixture has a smooth, glossy consistency, transfer it to a piping bag and briefly chill.

10. Spread the ganache on the cake. 

Would you like to try the recipe at home?

Find the 220g pack of dark chocolate Oswaldo 71% here. We are excited about the baking result and your feedback on the recipe! Write to us via the form below.