John Myers
Finnish Chocolate Bundt Cake
The perfect finnish chocolate bundt cake recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs
- 125 ml Milk
- 260 g Flour, preferably type 630 spelled
- 325 g Brown sugar
- 2 packet Vanilla sugar
- 90 g Cocoa powder
- 3 tsp Baking powder
- 225 g Melt butter
- 125 ml Hot water
- Mix eggs and milk (both at room temperature) for a few minutes with the whisk of the hand mixer on the highest setting until very frothy.
- Mix the flour, sugar, vanilla sugar, cocoa powder and baking powder and, alternating with the melted butter and hot water, carefully stir in or fold into the egg mixture in portions on a low level.
- Pour the dough into a well-greased and floured Gugelhupf tin and bake in the preheated oven at 170 degrees hot air on the middle rack for about 45 – 50 minutes. After 40 minutes, check whether it is through.
- Let the finished cake cool in the tin for 15 minutes and then carefully tip it out of the tin and let it cool completely. (I was too greedy and wanted to remove it from the mold while it was still hot … you can see the result in the photo ;-)) … but it tastes delicious 🙂
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