December 20, 2013
Chocolate Marble Kuglof
This is a repost from the early days of this blog... I made this cake recently for a Christmas party and it was a delicious addition to the dessert table, so I thought, I will repost the recipe with some additional instructions…
The Austrian name for this cake is Kugelhoph which is term used for a marble cake or Bundt cake. This is the Hungarian variation, a moist and delicious cake that looks and taste delicious.
I finished the cake with a chocolate glaze and sprinkled almonds. Super fan and easy.
4 large egg (I used brown eggs), separated
1 1/2 cup sugar, divided
1 1/2 cup flour
2/3 cup vegetable oil
1/2 cup milk
1 tbsp. of lemon rind
1 tbsp. lemon juice
2 tsp baking powder
3 tsp. cacao powder
2 tsp. icing sugar
This is an earlier make...I finished the cake with chopped walnuts on top of chocolate glaze.
Butter well a 9 1/2" kugelhopf pan (make sure it’s greased well so cake will remove easily after baking, and won’t stick to the pan) and dust it with flour. Shake off excess.
Preheat oven to 350 F.
In a small bowl, sift together the cacao with the icing sugar; Set aside.
In another bowl, separate eggs. With electric mixer, on medium low speed, beat the egg yolks with 3/4 cup sugar until pale and creamy, about 3-5 minutes). Slowly mix in the oil; Add the milk, pouring slowly while mixing continually. Add the lemon rind, baking powder and lemon juice. Mix all in.
In a separate bowl, beat egg whites on high speed until soft peaks form, then slowly add the remaining sugar, and continue beating until sugar has completely dissolved and whites become stiff.
Take the egg yolks and with a spatula mix in the flour and slowly fold in the egg whites, in two addition. Place spoonful's of the batter into the prepared pan, leaving in the bowl about 1-1/2 cup of batter. Add the cacao and sugar and stir to mix; spoon it in the pan on top of the first batter.
To create the marble effect, take a knife (or a small spatula) and twirl it around to make circles all around the pan.
Bake it for about 50 minutes or until toothpick inserted in the center comes out clean.
Remove pan and coll for a few minutes then loosen cake by running a knife around the edge( use a plastic knife so doesn't scratch the pan). Cool in the the pan then turn out onto a wire rack to cool completely.
Dust top with icing sugar or glaze it with a Satiny Chocolate Glaze then sprinkle with nuts, as I did. Tor serve cut into slices.
TIP: After beating yolks, make sure beaters are thoroughly clean, before using them to beat egg whites. (Any small amount of yolk in the whites would cause whites not to foam).
Leia’s Culinary Treasures