Chocolate-stuffed yeasted cake (Schokoladen-Gugelhupf) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 97) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • darcie_b on January 05, 2017

    I used an Anniversary Bundt (10 cup). It needed longer to rise than the recipes states. It baked much quicker than the recipe indicates too, even after accounting for the different pan. Weiss suggests reducing baking time by 5-10 minutes; the cake was done about 20 minutes early. If you use a Bundt pan I would begin checking after 30 minutes. The chocolate swirl was gorgeous when sliced and the cake tasted great - not too sweet and just rich enough.

  • Astrid5555 on January 03, 2017

    Delicious, authentic Gugelhupf! Made in my stand mixer instead of kneading by hand. The most difficult thing about this cake is getting the rolled dough into the Gugelhupf pan. Will make again!

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