The Best Chocolate Coffee Gugelhupf/Bundt Cake


A couple of weeks back I received a lovely new coffee machine – The Tchibo Cafissimo PICCO in a limited edition colour – Coral.

If you click on the above link you will see I left you all to go and enjoy my perfect cafe latte with a delicious chocolate coffee gugelhupf cake out in the garden.

I baked the cake of course 😉

Using my new Tchibo Cafissimo PICCO coffee machine with the new coffee flavour Eduscho Crema Superiore I wanted to bake a cake that included coffee.

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Now I have to let you in on a little secret.

I’ve baked and eaten a LOT of cake in my day and I have to tell you, this would have to be the Best. Chocolate. Coffee. Cake. Ever!

No kidding.

Seriously, print out this recipe now and go bake!

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Chocolate Coffee Gugelhupf/Bundt Cake

Recipe adapted from The Big Sur Bakery Cookbook

Makes one 10 inch gugelhupf/bundt cake

Ingredients:
1 & 1/4 cups brewed coffee (I used 2 capsules of Eduscho Crema Superiore, 1 press of the large cup button & 1 press of the small cup button)
3/4 cup Dutch process cocoa powder
2 & 1/4 cups sugar
1 & 1/4 tsp kosher salt
2 & 1/2 tsp baking soda
2 whole eggs
1 egg yolk
1 & 1/4 cups buttermilk
1 cup plus 2 tablespoons canola oil
1 & 1/2 tsp vanilla extract
2 & 1/2 cups all-purpose flour, sifted (here in Austria I use griffig mehl)

Directions:
Place an oven rack in the center of the oven and preheat to 180 degrees C or 350 degrees F.

Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature.

Well grease and flour a 10-inch bundt or tube pan and set aside.

In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low-speed for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute. Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very loose.

Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean (Note: I baked it for 50 minutes, all depends o your oven). Let the cake cool completely in the pan and then invert onto a cooling rack. Decorate with powdered sugar and serve with ice cream.

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Isn’t she a beauty?!

Now trust me when I say to use a 10 inch pan as there is a LOT of cake.

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Now it’s time to cut the cake.

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Looks so delicious.

Wait! Here is a better picture.

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Chocolate and coffee – the perfect combination.

This cake is so moist, light and full of chocolate and coffee flavour it will have you going back for more.

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So if you haven’t already printed the recipe and began baking, I highly suggest you go now!!

Sunglasses thanks to Tchibo.

How to make a layered cafe latte click here.

 

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