John Myers
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Coffee and Chocolate Bundt Cake
The perfect coffee and chocolate bundt cake recipe with a picture and simple step-by-step instructions.
For approx. 25 pieces; For the dough:
- 250 g Soft butter
- 220 g Sugar
- Pulp of 1 bourbon vanilla pod
- 1 pinch Salt
- 4 Eggs size M
- 300 g Wheat flour type 405 or 550
- 1 packet Baking powder
- 30 g Soluble espresso or mocha powder
- 35 g Cocoa powder
- 125 ml Milk
- 125 ml Boiling water
For the casting:
- 125 g Powdered sugar
- 2 tbsp Hot espresso or mocha
- Grease a Gugelhupf tin (2 l content), sprinkle with breadcrumbs and refrigerate. Preheat the oven to 180 ° C (convection: 160 ° C).
- For the dough, beat the butter, sugar and vanilla pulp with the hand mixer until creamy. Stir in eggs. Mix the flour, baking powder, cocoa and espresso powder and stir into the dough alternately with the milk.
- Bring 125 ml of water to the boil and stir into the dough while still hot. Immediately pour the dough into the prepared form, smooth it out and bake in the preheated oven for about 40-50 minutes. To test, pierce deeply into the dough with a wooden skewer; If no more dough sticks to it, the cake is done.
- Take it out and let it rest in the mold for about 25 minutes, only then turn it out of the mold and let it cool down.
- For the icing, mix powdered sugar with mocha or espresso to a thick icing and pour over the Gugelhupf.
- Tip 6: The cake must be put in the oven immediately after adding the hot water. Heat supports the floating of the baking powder – it unfolds its effect faster. This makes the juicy chocolate dough so nice and loose.
- Different types of chocolate can also be used for the icing. To do this, melt 125 g of dark and 125 g of whole milk chocolate icing and 75 g of white chocolate icing individually. First spread the dark chocolate icing on the cold cake and let it set. As the next layer, put the milk glaze on top in thick strips and let them dry. Finally, pour the white glaze over the cake and let it set.
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