Mamorierter Guglhupf / Chocolate Bundt Cake


10 ounces (280 gr) Butter
16 ounces (460 gr) Sugar
8 1/2 ounces fl (¼ l) Milk
Skin of 1/4 Lemon grated
20 ounces (560 gr) Flour
1 package European baking powder (or 3-4 tsp US backing powder)
5 tablespoons Water
Butter and flour for the form
Sugar to cover
Guglhupf mold (Bundt cake mold can be used, not as elegant)


Cream butter, add sugar, egg yolks, then milk and half of flour in small quantities always exchanging (milk/flour/milk/flour...) and grated lemon rind.
Mix in egg whites beaten stiff and then remaining flour mixed with baking powder.
Mix half of dough with cocoa powder that has been creamed with just enough cold water.
Pour layers (yellow - chocolate - yellow) into form that has been prepared with butter and flour.
Bake at 375 deg for about 1 hr until toothpick comes out clean
Sprinkle with confectioner's sugar




This is the original recipe from the famous cook book by O&A Hess: Wiener Küche; 26th edition; Vienna: (about) 1925;
The recipe works great and tastes the way it should - yes it is rich but otherwise why bother - I tried many other versions and especially the modified US versions taste either too sweet (most Bundt receipes) or like cardboard.

As it is intended for breakfast - the Austrian Emperor always had Guglhupf for breakfast - to go with coffee it is on the verge of being sweet bread. So don't expect the usual US-style sugar bomb.

Two caveats: Try to get a real Guglhupf form - Bundt forms serve a different purpose
And get a kitchen scale - measuring by cups seems easier at first, it is actually more work and not as exact


1 servings


Tuesday, December 8, 2009 - 10:37pm


Related Cooking Videos