John Myers
Chocolate – Eggnog – Gugelhupf
The perfect chocolate – eggnog – gugelhupf recipe with a picture and simple step-by-step instructions.
- 400 g Flour
- 1 packet Baking powder
- 250 Milliliters Advocaat
- 250 Milliliters Oil
- 200 g Sugar white
- 5 Free range eggs
- 1 packet Vanilla sugar
- 2 tablespoon Cocoa powder
- 200 g Whole milk chocolate shavings
- Beat the eggs, sugar and vanilla sugar in a mixing bowl until frothy. Now gradually stir in the oil and egg liqueur. Mix the baking powder with the flour, sieve and stir into the egg mixture in two portions.
- Place half of the dough in a prepared Gugelhupf dish and smooth it out. Sift the cocoa over the second half of the batter and stir in. Add the chocolate chips and fold in. Place the dark dough on the light dough, smooth it out and fold into the light dough in a spiral with a fork.
- Place the cake in the (fan-assisted) oven preheated to 175 degrees and bake for approx. 50 – 55 minutes. (Chopsticks sample) After the baking time, take it on the oven and let it cool down in the tin. You can coat the cake with couverture or sprinkle with powdered sugar.
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