Mamorierter Guglhupf / Chocolate Bundt Cake
By: Flo
Published: Tuesday, December 8, 2009 - 10:37pm

Ingredients




10 ounces (280 gr) Butter
16 ounces (460 gr) Sugar
6 Egg yolks
8 1/2 ounces fl  (¼ l) Milk
Skin of 1/4 Lemon grated

6 Egg whites
20 ounces (560 gr) Flour
1 package European baking powder (or 3-4 tsp US backing powder)
2 1/2 ounces (70 gr) Cocoa Powder
5 tablespoons Water
Butter and flour for the form

Sugar to cover

Guglhupf mold (Bundt cake mold can be used, not as elegant)

Preparation

1 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. 2 Mix in egg whites beaten stiff and then remaining flour mixed with baking powder. 3 Mix half of dough with cocoa powder that has been creamed with just enough cold water. 4 Pour layers (yellow - chocolate - yellow) into form that has been prepared with butter and flour. 5 Bake at 375 deg for about 1 hr until toothpick comes out clean 6 Sprinkle with confectioner's sugar

About


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