• Cooking Time:
  • Servings: 10
  • Preparation Time:


Source: 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.


  • 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.

Categories: Cake  Dessert  Mixer  Oven 

Author Credit: Rick Rodgers

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