The Best Chocolate Coffee Gugelhupf/Bundt Cake

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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.

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!

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.

Isn’t she a beauty?!

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

Now it’s time to cut the cake.

Looks so delicious.

Wait! Here is a better picture.

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.

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.