Description
Luftig-lockerer Kuchen mit zarter Krume, goldbrauner Kruste und feinem Kakaomarmor. Süß und sahnig im Geschmack, schmilzt förmlich auf der Zunge – ein unwiderstehlich schneller Genuss für jeden Tag.
Ingredients
Scale
- 250 ml Schlagsahne
- 250 g Kristallzucker
- 3 Eier
- 300 g glattes Mehl
- 1 Päckchen Backpulver
- 2 Esslöffel Kakao
Instructions
- Preheat your oven to 150-160°C (302-320°F). Prepare a Gugelhupf (bundt) cake pan by greasing it thoroughly with butter or oil and dusting it lightly with flour. This helps the cake release easily after baking.
- Crack the eggs into a large mixing bowl. Add the schlagsahne (whipping cream) to the eggs. Using a hand mixer or a whisk, mix the eggs and cream together until well combined and slightly frothy.
- Gradually add the Kristallzucker (granulated sugar) to the egg and cream mixture while continuing to mix. Once the sugar is incorporated, sift in the glattes Mehl (plain flour) and the Backpulver (baking powder). Mix until you have a smooth, lump-free batter. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Pour approximately two-thirds (2/3) of the batter into the prepared Gugelhupf pan, spreading it evenly.
- To the remaining third (1/3) of the batter in the mixing bowl, add the Kakao (cocoa powder). Stir well until the cocoa is completely blended in, creating a chocolate batter.
- Spoon the chocolate batter over the light batter already in the pan. Using a spatula or the handle of a spoon, gently swirl the batters together to create a marbled or spiral pattern. Be careful not to overmix, as you want to maintain the contrast between the two batters.
- Place the pan into the preheated oven and bake for about 40-50 minutes, or until the surface is golden and a toothpick inserted into the center comes out clean. Baking times may vary based on your oven and the type of pan used, so begin checking from 35 minutes onward.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then carefully invert the pan onto a wire rack to release the cake and allow it to cool completely before serving.
Notes
For an extra touch, dust the cooled cake with powdered sugar or drizzle with a simple glaze. Ensure all ingredients are at room temperature for best results. This cake keeps well for several days when stored in an airtight container and makes a wonderful treat with coffee or tea. You can also add a pinch of vanilla or a handful of chocolate chips to the batter for added flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
