Description
A marbled chocolate cake, ring-shaped and decadent. Topped with a rich chocolate glaze, its pure indulgence.
Ingredients
Units
Scale
- 9 oz (250 g) flour
- 2 tsp (10 g) baking powder
- 1 cups (237 ml) + 3 tbsp sugar
- 4 eggs
- 1 tbsp Dutch cocoa powder
- 4 fl oz (118 ml) sunflower oil
- Juice and zests of a lemon
- flour and butter to brush the mould
- 1/4 cup milk
- 1 heaped tsp Dutch cocoa powder
- 1 oz (30 g) butter
- 3 oz (70 g) dark chocolate
Instructions
- Preparation: Preheat your oven to 390°F (200°C).
- Mould Preparation: Brush your kugelhopf mould generously with butter, dust with flour, and tap out the excess flour.
- Lemon Mixture: Pour freshly squeezed lemon juice into a measuring cup and add water to reach 3.5 fl oz. Set aside.
- Dry Ingredients: Combine flour and baking powder in a bowl.
- Egg Yolk Mixture: Crack eggs, separating yolks from whites. Whisk egg yolks with sugar until foamy. Slowly incorporate sunflower oil, lemon zest, and the lemon juice mixture.
- Egg Whites: Whip egg whites until stiff peaks form.
- Combining Ingredients: Gently fold egg whites into the yolk mixture, alternating with the flour mixture. Avoid overmixing.
- Marbling: Transfer one-third of the mixture into the prepared mould. Stir Dutch cocoa powder into the remaining batter. Pour this on top of the batter in the mould.
- Baking: Bake the cake at 390°F (200°C) for approximately 45 minutes. Check for doneness with a toothpick.
- Cooling: Let the cake rest in the mould for 10 minutes, then transfer it to a wire rack to cool completely.
- Chocolate Glaze: Heat milk until boiling. Add cocoa powder, butter, and dark chocolate. Stir until smooth and shiny, adjusting consistency with milk if needed.
- Finishing Touch: Drizzle chocolate glaze over the cooled kugelhopf and let it set.
Notes
- For a richer chocolate flavor, use high-quality dark chocolate with a high cocoa percentage for the glaze.
- To prevent sticking, ensure the kugelhopf mold is well-buttered and floured before adding the batter.
- Store the cooled kugelhopf cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 100