This recipe for Marmorgugelhupf is a modern take on the German classic dessert. It is an excellent complement to coffee and makes a great dessert. Try it with cafe noir.
tube or bundt pan
1 2/3 cup sugar
2 2/3 cup all purpose flour
1/4 tspn salt
2 tspn baking powder
12 oz. unsalted butter, at room temp.
3 tbsp. Kahlua
2 tbsp whole milk
2 tbsp Kahlua
6 oz. bittersweet chocolate, melted
1/2 tspn baking soda
1/2 cup heavy whipping cream
1 tbsp dark corn syrup
2 tspn vanilla extract
1/2 cup milk chocolate chips
Preheat oven to 325 degrees Fahrenheit. Grease a tube or bundt pan. In a large bowl or mixer, mix together the flour, baking powder, sugar and salt. Add butter to the mixture and mix until the ingredients form a paste. Mix the eggs and the Kahlua together. Slowly mix the egg and Kahlua mixture in with the main batter paste. In a separate mixing bowl. Construct the chocolate batter by combining the milk, Kahlua, and baking soda. Add the melted chocolate to the mixture and whisk thoroughly.
Add 2 cups of the main batter to the chocolate mixture and mix until the two have completely combined. Pour half of the remaining main batter to the bundt pan and smooth the batter so that it is evenly distributed. Pour the chocolate batter evenly over the first layer of main batter. Pour the remaining batter evenly over the chocolate layer. Using a table knife, insert the blade into the batter. Move the blade up and down in a spiral motion as you make your way around the cake. Stop when you reach the point at which you started.
Bake the cake until it is firm ~ about 1 hour. Remove cake from over and let cool for 5 minutes. Turn cake out onto a cooling rack.
Make the chocolate glaze by heating the whipping cream to a boil. Add the chocolate chips, vanilla, and corn syrup. Whisk ingredients together. Remove from heat and let the mixture thicken. Drizzle chocolate glaze over the cake.
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