- Cooking Time:
- Servings: 10
- Preparation Time:
- 2 ounces high-quality bittersweet chocolate, finely chopped
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/8 cups (2 sticks plus 2 tablespoons) unsalted butter, at cool room temperature
- 1 1/4 cups confectioners' sugar
- 6 large eggs, separated, at room temperature
- 3/4 cup granulated sugar
- Confectioners' sugar, for garnish
- Position a rack in the center of the oven and heat to 350°F (180°C).
- Using a cylinder-shaped pastry brush, butter the inside of a 9 to 9 1/2-inch Gugelhupf mold or a 9 or 10-inch tube or bundt pan.
- Coat with flour, tapping out the excess.
- Melt the chocolate in the top part of a double boiler over hot (not simmering) water or in a microwave oven.
- Remove from the heat and cool, stirring occasionally, until tepid.
- Sift the flour, baking powder, and salt together. Mix the milk and vanilla in a liquid measuring cup.
- Beat the butter in a large bowl with a hand-held electric mixer on high speed until smooth, about 1 minute.
- On low speed, beat in the confectioners' sugar, then increase the speed to medium-high and beat until the mixture is very light in color and texture, about 2 minutes.
- Beat in the egg yolks, one at a time.
- Using clean beaters, beat the egg whites on high speed until soft peaks form.
- Gradually beat in the granulated sugar until the whites form shiny, soft peaks.
- Stir about one fourth of the whites into the batter.
- Stir in half of the flour, then half of the milk; repeat.
- Fold in the remaining whites.
- Transfer about one-third of the batter to a medium bowl and stir in the melted chocolate.
- Spread half of the plain batter in the pan.
- Spoon in the chocolate batter, then top with the remaining plain batter.
- Zigzag a knife through the batter.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour.
- Cool in the pan on a wire rack for 10 minutes. Invert onto the rack and cool completely.
- Before serving, sprinkle with confectioners' sugar.
- Make Ahead: The cake can be made up to 1 day ahead, wrapped in plastic wrap, and stored at room temperature.
NotesSource: Adapted from Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers (Clarkson Potter/Publishers, 2002). Copyright 2002 by Rick Rodgers.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Short & Sweet
Gluten-Free - Making do with what you got!
HalFire: A Passion for HotWings!See More
Dad's favorite peanut brownies!See More