John Myers
Chocolate Bundt Cake with Buttermilk
The perfect chocolate bundt cake with buttermilk recipe with a picture and simple step-by-step instructions.
- 160 g Soft butter
- 120 g Sugar white
- 4 Free range eggs
- 400 g Flour
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 1 pinch Salt
- 250 Milliliters Buttermilk
- 1 packet Lemon zest
- 200 g Milk chocolate
- 100 g Couverture whole milk
- In a mixing bowl, stir soft butter, sugar, a pinch of salt and the eggs until very frothy. Mix the flour with the baking powder, sieve the mixture over the eggs and stir in.
- Add the buttermilk, vanilla sugar and lemon zest and stir in. Cut the chocolate into pieces, add and stir in as well. Pour the dough into the prepared Gugelhupf tin and smooth it out.
- Place the Gugelhupf in the oven preheated to 175 degrees (convection) and bake for approx. 55 – 60 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the tin.
- Melt the whole milk couverture over a water bath and distribute it over the cooled Gugelhupf. Now put the Gugelhupf in the cold until the couverture has set. You can also sprinkle it with powdered sugar.
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