Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowl
- Electric hand mixer
- Spatula
- Gugelhupf mold or alternative pan
- Double boiler or heatproof bowl
Ingredients
- 300 g wheat flour Type 405
- 3 teaspoons baking powder
- 100 g ground almonds or hazelnuts
- 20 g baked cocoa approx.
- 250 g soft butter
- 250 g sugar
- 1 pinch salt
- 5 medium eggs
- 150 ml cold coffee
- 200 g whole milk chocolate coins
- 2 tablespoons neutral cooking oil (e.g., sunflower oil)
Instructions
- Preheat your oven to 180°C (or 160°C for fan-assisted ovens) and grease the mold with butter.
- In a bowl, whisk together the flour, baking powder, ground almonds, and cocoa powder.
- In another bowl, beat the softened butter with sugar and salt until light and fluffy.
- Gradually add the eggs one at a time, beating well after each addition.
- Alternate adding the dry mixture and the cold coffee, starting and ending with the dry mix.
- Pour the batter into the prepared mold and smooth the top with a spatula.
- Bake in the oven for about 60 minutes, checking with a toothpick for doneness.
- Once baked, let the cake cool completely in the mold before removing it.
- Melt the chocolate coins over a double boiler and stir in the cooking oil.
- Drizzle the glaze over the cooled cake and chill briefly to set the glaze.
Notes
For the fluffiest cake, ensure your butter is soft but not melted, and don't skip sifting the dry ingredients. Allow the cake to cool completely before removing it from the mold to maintain its shape. If desired, add a sprinkle of sea salt on the glaze before it sets for an extra flavor boost. Store in an airtight container at room temperature for up to 3 days or wrap and freeze individual slices for longer storage.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Calcium: 50mg | Iron: 2mg
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