A beautiful chocolate and coffee splashed kugelhopf adapted from the Monday Morning Cooking Club cookbook. A gorgeous buttery cake for high-tea.
Preparation Time – 15 minutes
Cooking Time – 55 minutes
Serves – 12
125g salted butter
200g dark chocolate, roughly chopped
2 tablespoons instant coffee
6 medium eggs
2 cups caster sugar
2 cups self raising flour
300g sour cream
Preheat the oven to 220C. Grease a 26cm Kugelhopf tin or Bundt tin.
Melt butter and dark chocolate in a heavy bottomed saucepan on low heat. Stir constantly to avoid lumps, until melted and smooth. Remove from heat and stir in the instant coffee.
Beat the eggs with the sugar until pale and creamy. Add the flour and sour cream. Beat for a few minutes until well mixed and smooth.
Pour two thirds of the combined mixture into the prepared tin. Add the chocolate mixture to the remaining batter and pour this over the top of the white batter.
Bake for 10 minutes at 220C, then reduce heat to 170C and bake for 45 minutes until golden and firm to touch.
Cool in tin before turning out onto a wire rack.
When baking in a bundt pan, just spray it with cooking oil to grease or brush the insides with melted butter using a pastry brush. Never dust the insides with flour.
Wait for the cake to cool almost completely before trying to shake it loose from the bundt pan. The best time to do this is when it is still a bit warm. I find loosening the inner and outer edges with a blunt butter knife and whacking the pan on all sides with your palm helps loosen the cake.