Marmorgugelhupf is a sweet coffee cake from Germany.
This version includes a chocolate glaze with confectioners’ sugar on top.
It makes an excellent treat with coffee or tea.
2 2/3 cups (295 grams) all-purpose flour
1 2/3 cups (375 grams) granulated sugar
2 tsp baking powder
1/4 tsp salt
12 ounces (350 grams) unsalted butter, softened
7 eggs, large
3 tbsp dark rum
2 tbsp dark rum
2 tbsp whole milk
1/2 tsp baking soda
6 ounces (175 grams) bittersweet chocolate, melted and cooled
Chocolate Glaze (optional)
1/2 cup (4 ounces) chocolate (any kind), chopped
1/2 cup heavy cream
2 tsp vanilla extract
1 tbsp corn syrup
Preheat oven to 325°F (160°C). Butter a 12 cup pan or bundt pan. Coat with dry bread crumbs and spray with vegetable cooking oil.
Using an electric or stand mixer with a large bowl, add the flour, sugar, baking powder, and salt. Stir well. Add the butter and beat the mixture on low speed until it turns into a smooth, heavy paste, about 1 to 2 minutes.
Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.
Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.
Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.
For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl. Add the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.
Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making it as even a layer as possible.
Top with the remaining base batter and smooth the top. Using a table knife or thin spatula, insert the blade into the batter. Draw the blade up and down while making a spiral alongside the batter. Stop when you get back to the point where you started. Do not smooth the top of the batter as it might disturb the marbling.
Bake the cake until it is well risen and firm, or a toothpick inserted in the centre comes out clean, about 1 hour.
Cool the cake in the pan for 5 minutes, and then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack. It will remain hot for a while.
To make the glaze, heat the cream to a boil and pour over the chopped chocolate. Stir well. Add vanilla and corn syrup. Let cool slightly before pouring.
With the cake on top of a wire rack and a baking sheet underneath, pour the glaze over. Let the cake sit for several minutes before placing in refrigerator.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.