Description
Saftiger Gugelhupf mit zarter Paradiescreme-Schokoladennote, lockerer Krume und feinem Glanz. Samtig-weich im Biss, verführt er mit süßem Duft und schokoladig-cremigem Geschmack – ein unwiderstehlicher Genuss.
Ingredients
Scale
- 4 eggs
- 220 g sugar
- 250 ml oil
- 250 ml milk
- 2 packages chocolate-flavored Paradiescreme powder
- 250 g all-purpose flour
- 1 package baking powder
- Butter and flour for greasing the pan
- 200 g cooking chocolate (optional, for glaze)
- 250 g butter (optional, for glaze)
- Mini-marshmallows as desired (optional, for topping)
Instructions
- Preheat your oven to 150°C (convection/air circulation). Prepare a Gugelhupf or Bundt cake pan by generously greasing it with butter and dusting it with flour, ensuring all surfaces are well coated to prevent sticking.
- In a large mixing bowl, crack the eggs and add the sugar. Using an electric mixer or stand mixer, beat the mixture on high speed for several minutes until it becomes pale, thick, and creamy. This will incorporate air and help the cake rise.
- Gradually pour in the oil and milk, continuing to mix until both liquids are fully incorporated and the batter is smooth.
- Add the chocolate-flavored Paradiescreme powder to the bowl. Mix thoroughly until the powder is completely dissolved and the batter takes on a rich, chocolatey color.
- In a separate bowl, whisk together the flour and baking powder to evenly distribute the leavening agent.
- Gently fold the flour and baking powder mixture into the wet ingredients using a spatula or wooden spoon. Take care not to overmix; stir just until the flour is incorporated and the batter is creamy and thick.
- Pour the finished batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for about 1 hour at 150°C. To check for doneness, insert a wooden skewer or toothpick into the center of the cake—if it comes out clean with no wet batter, the cake is ready.
- Once baked, remove the cake from the oven and allow it to cool in the pan for around 10-15 minutes. Then, carefully loosen the edges with a knife and invert the cake onto a wire rack to cool completely.
- If you wish to glaze the cake, melt 200 g of cooking chocolate together with 250 g butter in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth and glossy.
- Once the cake is completely cooled, pour the melted chocolate-butter glaze evenly over the top, letting it drip down the sides for full coverage.
- For an extra special touch, sprinkle mini-marshmallows over the glazed cake while the chocolate is still soft. Allow the glaze to set before slicing and serving.
Notes
For an even richer chocolate flavor, you can add a handful of chocolate chips to the batter before baking. The glaze and marshmallow topping are optional but highly recommended for a decadent finish. Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate if using the glaze.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
