Recipe: Mocha Gugelhupf

gugelhupf-cake-45

Happy Bundt Day 2016! If you’re not familiar with the Bundt cake, it’s essentially the American version of the gugelhupf — a cake found in Switzerland that’s made in a fluted tube pan.

In my home state of Minnesota, the Governor declared November 15, 2006, as National Bundt Day to mark the 60th anniversary of this popular cake pan made by Nordic Ware. An annual tradition was started. I find that it’s a nice excuse to make a cake—not that I really need one!

Each year, I usually bake at least one Bundt or gugelhupf cake to celebrate the holiday, which is also known as the unofficial start of the holiday baking season. In past years, I’ve even made three different Bundt cakes all in the same day, but this year I’m sticking to one cake, and it’s a new recipe—Mocha Gugelhupf, combining a popular Swiss instant coffee, NESCAFÉ, with Swiss chocolate.

Mocha Gugelhupf

  • Servings: 12-16
  • Difficulty: easy
  • Print

Recipe adapted from Betty Bossi.
Contains: eggs, gluten, milk and wheat
Tools: 10-12 cup Bundt or gugelhupf pan

Ingredients

  • 200 grams dark chocolate*
  • 250 grams unsalted butter
  • 250 grams sugar
  • 1 tsp. vanilla or vanilla sugar
  • 4 eggs
  • 150 ml espresso or strongly brewed coffee**
  • 50 ml milk
  • 400 grams flour
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt

Directions

  1. Grease and flour a Bundt or other fluted tube pan.
  2. Break up the chocolate bar into smaller pieces and melt it over a water bath. Set aside to cool.
  3. In a large bowl, mix the butter, sugar and vanilla sugar until light and fluffy. Whisk in the eggs, one at a time, until well-combined.
  4. Stir in the melted and cooled chocolate until completely incorporated (If the chocolate is too hot, you may end up with scrambled eggs if you don’t stir vigorously enough. Better to wait for it to cool slightly, and still stir rapidly to ensure it’s smoothly incorporated).
  5. In a separate bowl, measure out the flour, baking powder and salt and whisk together.
  6. Combine the espresso and milk together in a measuring cup.
  7. In three alternating batches, stir in the flour and espresso mixture until completely combined, but do not overmix.
  8. Pour the batter into the prepared cake pan. Bake for approximately 55 minutes at 180°C/350°F. Remove from the oven when a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool for about 10 minutes in the pan, loosen it from the sides if necessary, and then invert the cake onto a cooling rack.
  10. Dust generously with powdered sugar when the cake has cooled and serve (if you can wait that long). It’s best eaten the day it’s made.

*In Switzerland, I recommend Migros M-Classic Chocolat de ménage or Cailler Cuisine Chocolat Noir 64%, available at Coop.
**The espresso I’ve been using is made with NESCAFÉ’s new Barista machine. You can receive this machine for free with 6 codes collected from its NESCAFÉ GOLD products. I find the machine to be very quick and convenient for making a small batch of coffee for this recipe, and the All’Italiana has an intense flavor that comes through when you taste the cake.

How are you celebrating National Bundt Day? What kind of cake are you making? Please leave a comment below or post your photos via my Facebook page. Thanks!

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Please note: I received the NESCAFÉ Barista and GOLD products for free for my honest review. Everything is 100% my own views from personal use and experience of the product.

7 replies »

    • Thanks so much! My kids really like this cake. I hope you do too! Please let me know how it turns out, if you think of it. And, many thanks for visiting my blog! 🙂

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