mini chocolate gugelhopf

This chocolate – almond cake has a rich chocolate flavor and a soft, moist, almost pudding-like texture. Is very simple and fun to make and it’s my friends favorite chocolate cake.

Makes about 24 mini Gugelhopf or a round cake pan 26cm

Preheat the oven 160°C and lightly grease the pan

  • 200 g  bittersweet chocolate
  • 200 g butter
  • 200 g sugar
  • 2 teaspoon vanilla sugar
  • dash of salt
  • 200 g ground almonds
  • 4 eggs
  • 3-4 tablespoon flour
  • 1/2 teaspoon baking powder

Melt the chocolate and butter in a heatproof bowl, over a saucepan of simmering water.

In a bowl combine the sugar, vanilla sugar, salt and ground almonds and fold in the warm chocolate mixture.

In another bowl whisk the eggs and add it to the batter.

Add the flour and baking powder to the batter and devide the mixture into the prepared pan.

Bake for 20 to 25 minutes in the mini Gugelhopf pan or for 45 to 50 minutes in a round cake pan,  until a toothpick inserted into the center of the cake comes out clean.

Cool completely in the pan on a wire rack.

Sift confectioners sugar on the top and serve with softly whipped cream or ice cream.


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Bridget's Bakery Blog

2 thoughts on “mini chocolate gugelhopf”

    1. Hi Jhuls, you can use a muffin pan or a 24 cm – 26 cm round cake pan too. Make sure to grease the pan very thoroughly. Let me know how it worked out for you. Happy baking 🙂


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