Chocolate kouglof
An intensely chocolatey bundt cake that is perfect for Easter. If, like me, you’re spending Easter at home, you will probably not bake five different cakes and instead you’ll focus only on one or two. Well, unless you have a large family 🙂 I will be spending Easter with my husband, so one or maximum two cakes are enough for the two of us.
For making this chocolate kouglof, you need a bundt cake baking mold. Some of these molds have a tube in the middle, some don’t. For kouglofs, I like using the former, because I prefer that shape with a whole in the middle. Such cakes look really pretty in my opinion. The chocolate kouglof is made with flour, plenty of chocolate, eggs, cocoa, sugar and butter. On the top I drizzled the cake with white and dark chocolate and some sugar sprinkles.
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Ingredients for chocolate kouglof.
- 6 eggs
- 200 g icing sugar
- 250 g all-purpose flour
- 60 g potato starch
- 30 g dark cocoa
- 150 g unsalted butter
- 1 teaspoon of baking powder
- 100 g dark chocolate
- 1/4 teaspoon of salt
Chocolate glaze:
- 100 g milk chocolate
- 50 g white chocolate
Additionally:
- a little of margarine and breadcrumbs for greasing the mold
How to make chocolate kouglof.
Place the eggs in a bowl, add icing sugar then whisk until fluffy and almost white. This took me 8 minutes with a food processor.
Sift the all-purpose flour, potato starch, baking powder, cocoa and salt through a sieve.
Melt the butter and chocolate (in a microwave or in a water bath). The mixture should be very hot when added to the cake batter.
Put the dry ingredients into the whisked eggs, mix quickly but gently with a wooden spoon. Finally, pour in the hot butter and chocolate. Stir, then pour the batter into a baking mold, previously lightly greased with margarine and sprinkled with breadcrumbs.
Place the kouglof in an oven preheated to 180 degrees Celsius and bake for 45 minutes or until ready.
Chocolate glaze: melt the milk chocolate and white chocolate in separate bowls. First, cover the kouglof with the milk chocolate, then pour some white chocolate over it.
Good to know when making chocolate kouglof.
All the ingredients of the kouglof should be at room temperature.
I used a bundt cake baking mold with a tube. The diameter of the mold was 22 centimetres.
I opted for dark cocoa without added sugar.
I decorated the kouglof on top with flower-shaped sugar sprinkles.
Do you like kouglof? If so, try our recipe for Marble kouglof.
