Chocolate Egg Liquor Gugelhupf

This German marble bundt cake is a mix of chocolate and egg liquor flavors. As I said in my last post, Germans are big fans of egg liquor at Christmas and Easter. But I will get to that later. Since we are leaving on a five-week vacation soon, to get ahead, I have been writing and cooking recipes like a madwoman (or mad hausfrau). Even though there are a few steps involved here, it’s easy to create this Chocolate Egg Liquor Gugelhupf.

Once I had made the egg liquor, which is surprisingly easy to do, it was more efficient to use the result to make something else instead of just drinking it all myself.

That’s where this cake comes in. What may come as a surprise to Americans is that Easter is for egg liquor in Germany. I know it sounds weird (but I am used to it by now),  egg liquor (eierlikor) is just as popular in Germany at Easter as it is on Christmas. Germans drink it as an aperitif and as an after dinner drink. It also shows us frequently in baked goods. Consequently, I love this swirling of two great flavors in one cake.

To create the marbling effect on this Chocolate Egg Liquor Gugelhupf, pour one cake layer flavor on top of the other. Then,  twirl a fork through the batter. Consider your cake marbled.

The glaze on this cake is also incredibly easy to create. Melt semi-sweet chocolate and brush it on the cake. This glaze has a great crunchy effect once it dries.

I love the seasonal flexibility of this cake. It is perfect for a Christmas dinner table or a New Year’s Day celebration.  An easter spread would not be mad to welcome this cake.

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Chocolate Egg Liquor Gugelhupf

Course Dessert

Cuisine German

Keyword bundt cake, Chocolate Cake, Easter Cake, Easter Desserts, German Baking

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

For the Egg Liquor:

• 1 vanilla bean pod or 1/4 teaspoon vanilla bean paste
• 6 large egg yolks
• 1+ 1/2 cups cups powdered sugar
• 12 ounces of sweetened condensed milk
• 1 cup white rum

For the Cake:

• 2+ 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 large eggs
• 1+ 1/4 cup white granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup egg liquor
• 1 cup sunflower oil
• 3 tablespoons cocoa powder

For the Glaze:

• 8 ounces bittersweet chocolate.
• Vegetable shortening

Instructions

Make the egg liquor:

1. Use a small sharp knife to slit the vanilla bean lengthwise and scrape out the vanilla beans.
2. Place the vanilla beans or vanilla bean paste, the egg yolks, and the powdered sugar in a stand mixer. Alternately, use a hand mixer. Either appliance should be fitted with the whisk attachment.
3. Beat the ingredients until creamy, about 5 minutes.
4. Add the condensed milk and white rum and beat until combined.
5. Transfer the mixture to a double boiler. If you don't have a double boiler, place a smaller saucepan inside a slightly larger one filled with one inch of water. Place the mixture in the smaller pan to heat.
6. Beat the mixture over medium to low heat with a whisk attachment until thick and creamy. About 6 - 8 minutes. Be careful not to let the mixture boil.
7. Transfer the egg liquor to a bottle, seal it, and place it in the refrigerator until ready to drink.

Make the cake:

1. Preheat the oven to 350 degrees F.
2. Grease and flour a large bundt pan.
3. Whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. Beat the eggs and white granulated sugar together until creamy.
5. Add the vanilla extract, egg liquor, and sunflower oil. and beat until creamy.
6. Turn the mixer speed down to low and add the flour a bit at a time until just combined.
7. Pour half the batter into the prepared bundt pan. Add the cocoa powder to the remaining batter and beat to incorporate.
8. Add the dark batter on top of the light batter. Use a fork to swirl the batter in a spiral motion to create the marbling effect.
9. Place the pan in the oven and bake for 1 hour or until a knife inserted into the middle of the cake comes out clean.
10. Remove from the oven and let cool completely in the pan before removing.
11. Transfer to a wire rack fitted over a parchment paper-lined baking sheet. Let cool completely.

Make the chocolate glaze:

1. Melt the chocolate in a double boiler. If the chocolate is too thick to use as a glaze, add some vegetable shortening, a teaspoon at a time, until the chocolate is spreadable.
2. Pour the glaze over the cake.
3. When the glaze hardens completely.
4. Transfer the cake to a serving plate.
5. Cut and serve.

So, do you like this Chocolate Egg Liquor Gugelhupf? Then also check out some of these other delicious recipes:

EGG LIQUOR CHOCOLATE TRUFFLES

BLUEBERRY BROWN SUGAR BUCKWHEAT GUGELHUPF