Monday, March 7, 2016

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.  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).

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. Baked goods with egg liquor (eierlikor) are just as popular in Germany at Christmas and Easter as the drink version. I love this swirling of two great flavors in one cake.

To create the marbling effect. I poured one cake layer flavor on top of the other and simply twirled a fork through the batter.

The glaze was also incredibly easy to do. I simply melted semi-sweet chocolate and brushed it on the cake. It had a great crunchy effect once it dried.

This cake is a great addition to any Easter holiday table. 

Chocolate Egg Liquor Gugelhupf
Prep Time: 20 minutes
Bake Time: 60 minutes 
Make the Egg Liquor: 25 minutes 
Yield: Serves 8-10 

For the Egg Liquor: 
  • One vanilla bean pod or 1/4 teaspoon vanilla bean paste
  • 6 large egg yolks
  • 1+ 1/2 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

Make the egg liquor:
  • Use a small sharp knife to slit the vanilla bean lengthwise and scrape out the vanilla beans. 
  • 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.
  • Beat the ingredients until creamy, about 5 minutes. 
  • Add the condensed milk and white rum and beat until combined. 
  • Transfer the mixture to a double boiler. If you don't have a double boiler, place a smaller saucepan inside a slightly larger one that is filled with one inch of water. Place the mixture in the smaller pan to heat. 
  • 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. 
  • Transfer the egg liquor to a bottle, seal, and place in the refrigerator until ready to drink. 
Make the cake: 
  • Preheat the oven to 350 degrees F.
  • Grease and flour a large bundt pan.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. 
  • Beat the eggs and white granulated sugar together on medium-high speed until creamy.
  • Add the vanilla extract, egg liquor, and sunflower oil. and beat until creamy.
  • Turn the mixer speed down to low and add the flour a bit at a time until just combined. 
  • Pour half the batter into the prepared bundt pan. Add the cocoa powder to the remaining batter and beat to incorporate. 
  • Add the dark batter on top of the light batter in the pan. Use a fork to swirl the batter in a spiral motion to create the marbling effect. 
  • 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. 
  • Remove from the oven and let cool completely in the pan before removing. 
  • Transfer to a wire rack fitted over a parchment paper lined baking sheet. Let cool completely. 
Make the chocolate glaze:
  • 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. 
  • Pour the glaze over the cake.
  • When the glaze hardens completely. 
  • Transfer the cake to a serving plate. 
  • Cut and serve.

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