Coffee Chocolate Gugelhupf

For the coffee-chocolate cake, cream the butter with the sugar and vanilla sugar. Gradually stir in the eggs, then add the flour with the baking powder to the batter at the same time as the milk.

Melt the chocolate and dissolve the coffee powder with very little hot water. Divide the dough into two halves. Stir the melted chocolate and the dissolved coffee powder into one half.

Pour the light and dark batter alternately into a greased and floured cake pan and finally stir the batter briefly in the pan with a wooden skewer.

Bake at 170 °C for about 50-60 minutes and sprinkle the coffee-chocolate cake with powdered sugar.

Preparation Tip:

For those who like it a bit more substantial, it is recommended to fold a shot of coffee liqueur into the mass. This makes the coffee flavor of the coffee-chocolate Gugelhupf taste even more intense.

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