For a 22.5 cm Gugelhupf (bundt) pan · 12 pieces
The traditional Austrian Gugelhupf is a classic yeast or butter cake whose history is closely tied to Austria’s baking tradition. Its characteristic tall ring shape with the typical fluted pattern and the hole in the middle makes sure the rich batter bakes evenly and stays moist. In the 19th century, during the Austro-Hungarian imperial era, it became a status symbol of the middle classes. In this version it is served as a moist chocolate Gugelhupf with extra chocolate chunks and a chocolate glaze – giving the imperial classic a wonderfully chocolatey touch.
Ingredients
Sponge
- 240 g butter, softened
- 60 ml sunflower or canola oil
- 112 g granulated sugar
- 113 g dark mascabado (cane sugar)
- 4 eggs + 1 egg yolk
- 360 g flour
- 48 g cocoa powder
- 18 g baking powder
- 300 ml milk
- 144 g dark chocolate (Callebaut), chopped
- 96 g milk chocolate, chopped
- 12 ml vanilla extract
- 2 tbsp rum
- 1 generous pinch of tonka bean, freshly grated
- 1 pinch of salt
Glaze
- 48 g dark chocolate (Callebaut)
- 32 g milk chocolate
- 8 g coconut oil
Method
- Preheat the oven to 175 °C (350 °F). Butter the pan and dust it with flour.
- Beat the soft butter with both sugars until fluffy – crumble the mascabado well first.
- Beat in the eggs one at a time, then add the oil, rum, vanilla, tonka bean and salt.
- Mix the flour, cocoa and baking powder, sift, and stir in alternately with the milk.
- Fold in the chocolate chunks. Fill the pan no more than ¾ full and bake for 55–65 minutes. Test with a skewer from 50 minutes; if the top browns too quickly, cover with foil.
- Let it rest in the pan for 10 minutes, then turn out and let cool.
- For the glaze, melt the chocolate and coconut oil over a water bath and pour over the Gugelhupf.