The classic marbled cake in kugelhopf form – it’s fluffy, delicate, and chocolaty. Take a slice with you for lunch or enjoy it at home with a cup of your favorite tea.
Marbled KugelhopfCourse: DessertsCuisine: GermanDifficulty: Simple
The classic marbled cake in kugelhopf form – it’s fluffy, delicate, and chocolaty.
250 g / 8.8 oz butter, at room temperature
250 g / oz fine sugar
1 tablespoon vanilla sugar
a pinch of salt
4 eggs, at room temperature
300 g / 10.6 oz all-purpose flour
2 teaspoons baking powder
50 ml / 1.7 fl oz heavy cream
1 bar (113.5 g / 4 oz) dark baking chocolate, e.g. Ghirardelli Premium Baking Bar
- In a large mixing bowl combine butter with sugar, vanilla sugar and a pinch of salt. Using a hand or stand mixer, beat at medium speed, until the mixture is fluffy and light in color, for about 10 minutes. One by one beat in the eggs, whisking for about 30 seconds between each addition.
- Sieve flour and baking powder into a second bowl and gradually whisk it into the butter mixture, alternating with the heavy cream.
- Melt chocolate in a water bath. Set aside for a few minutes to cool down. Grease the kugelhopf pan with butter and dust it with flour. Adjust the oven rack to a middle position and preheat the oven to 355F / 180C.
- Divide the batter in half and fold melted chocolate into one half. Spoon by spoon, alternating between vanilla and chocolate, fill the batter into the baking pan. Swirl the batter vertically with a fork to create the marbled pattern.
- Bake for 50 – 60 minutes, until a toothpick inserted in the middle of the cake, comes out clean. Remove from the oven and allow it to cool completely in the pan, then unmold. Dust with sifted confectioners’ sugar before serving.