Classic Austrian Chocolate Chip Gugelhupf
Ingredients
Dough
- 250 g soft butter
- 200 g sugar
- 1 packet vanilla sugar
- 1 pinch salt
- 4 large eggs
- 270 g all-purpose flour (Type 405)
- 3 tsp baking powder
- 5 tbsp milk
- 100 g dark chocolate chips
- Butter for greasing the pan
- Flour for dusting the pan
Glaze
- 150 g dark chocolate
- 2 tbsp neutral oil (such as sunflower oil)
Preparation
Preheat oven to 180°C (356°F) top and bottom heat (convection: 160°C). Grease a 22 cm Gugelhupf pan thoroughly and dust with flour. Tap out excess flour.
Beat butter, sugar, vanilla sugar, and salt until fluffy. Add eggs one at a time, beating on high speed with an electric mixer. Mix flour and baking powder, then fold in with milk. Stir in chocolate chips.
Pour batter into the prepared pan, smooth the top, and bake in the lower third of the preheated oven for about 55 minutes. Let cool in the pan on a wire rack for at least 60 minutes. Then invert onto a wire rack, remove from pan, and let cool completely.
Chop chocolate coarsely and melt in a bowl over hot water. Stir in oil. Spread glaze over the cake surface with a spoon and let set.
Notes
If you don't have chocolate chips, chop 100 g dark chocolate very finely and mix the pieces into the batter.
Yields about 14 servings.
Store airtight at room temperature for at least 3 days.
