EXTREM SAFTIGER SCHOKOKUCHEN - SCHOKOLADEN GUGELHUPF MIT GANACHE GLASUR - MOIST CHOCOLATE BUNDT CAKE

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened version is lower in sugar.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream offers a dairy-free option.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

Preheat the oven to 180 degrees Celsius.

In a bowl, mix the unsweetened cocoa with hot water until smooth.

Add the sour cream to the cocoa mixture and combine well.

In another bowl, sift together the flour, baking soda, baking powder, and salt.

In a separate bowl, cream the butter and powdered sugar until light and fluffy.

Add the ground vanilla and eggs one at a time, mixing well after each addition.

Gradually add the cocoa mixture to the butter mixture and mix until combined.

Fold in the dry ingredients until just combined.

Pour the batter into a greased bundt pan.

Bake for 50 minutes or until a toothpick inserted comes out clean.

Let the cake cool completely before turning it out onto a wire rack.

For the ganache, heat the cream until just boiling, then pour it over the chopped dark chocolate and glucose syrup.

Let it sit for a few minutes, then stir until smooth and glossy.

Pour the ganache over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens