John Myers
Bundt Cake with Three Kinds of Chocolate
The perfect bundt cake with three kinds of chocolate recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 200 g Powdered sugar
- 1 packet Vanilla sugar
- 5 piece Egg
- 300 g Sifted flour
- 1 packet Baking powder
- 3 tbsp Jamaica rum
- 1 eighth Liters of milk
- 100 g White chocolate liquefied in a water bath
- 100 g Milk chocolate liquefied in a water bath
- 100 g Dark chocolate for men liquefied in a water bath
- I hope you like the many pictures of the work steps. It wasn’t easy to snap and stir at the same time. I am not a baking and photography professional. This recipe was new to me.
- Grease a bundt pan well and dust with flour. Preheat the electric oven to 170 degrees (top / bottom heat).
- Mix the butter, powdered sugar, vanilla sugar and eggs until frothy.
- Sift the flour mixed with baking powder over it and fold in with rum and milk.
- Divide the dough into 3 portions and stir a liquid chocolate into the dough each time.
- Fill the dough alternately into the prepared Gugelhupf pan and twist it in a spiral with a fork.
- Bake at 170 degrees top / bottom heat (bottom slot) for about 75 minutes.
- Let the cake cool in the tin for about 10 minutes, then turn it out and let cool down completely. Sprinkle with powdered sugar before serving.
- The cake is a stunner. Loose, juicy and absolutely chocolaty. Try it out.
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