This Hungarian Black Gugelhopf is a decadent take on the traditional yeast-raised cake, distinguished by its deep color and complex flavor profile. The batter is enriched with ground poppyseeds and grated chocolate, creating a moist, dense crumb that balances sweet and earthy notes. Warm spices like cinnamon and cloves, along with bright lemon zest, add aromatic depth to every bite. Perfect for holiday gatherings or special family dinners, this cake offers a sophisticated alternative to standard desserts. The initial high-heat bake ensures a crisp, golden-brown crust, while the interior remains tender and flavorful. Serve it dusted with powdered sugar for a classic presentation that highlights its rustic charm and luxurious ingredients.
Hungarian Black Gugelhopf
Description
This Hungarian Black Gugelhopf is a decadent take on the traditional yeast-raised cake, distinguished by its deep color and complex flavor profile. The batter is enriched with ground poppyseeds and grated chocolate, creating a moist, dense crumb that balances sweet and earthy notes. Warm spices like cinnamon and cloves, along with bright lemon zest, add aromatic depth to every bite. Perfect for holiday gatherings or special family dinners, this cake offers a sophisticated alternative to standard desserts.Ingredients
Directions
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In a small bowl, combine warm water, 1 tablespoon sugar, 1/4 cup flour, and yeast. Let stand for 30 minutes until foamy and doubled in volume.
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Ensure butter, eggs, and egg yolks are at room temperature before beginning.
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In a large mixing bowl, cream the softened butter and 1/2 cup sugar together until light and fluffy.
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Beat in the egg yolks, whole eggs, and vanilla extract, mixing until well blended.
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Stir in the ground poppyseeds, grated chocolate, cinnamon, cloves, honey, and lemon zest.
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Gradually beat in the 1 1/2 cups of flour and salt using a spoon or mixer until just combined.
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Add the activated yeast mixture to the batter and beat until the batter is silky smooth and homogeneous.
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Grease an 8-inch kugelhopf pan (Turks head mold) thoroughly with butter.
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Pour the batter into the prepared pan, filling it about 1 inch from the top.
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Cover the pan with a towel and let the batter rise in a warm place for about 1 1/2 hours, or until it reaches the top of the pan.
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Preheat oven to 450°F (230ðC).
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Bake the cake at 450ðF (232ðC) for 20 minutes to create a characteristic brown crust.
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Reduce oven temperature to 350ðF (175ðC) and continue baking for another 30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from oven and immediately invert the cake onto a cooling rack.
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Loosen the sides gently if needed and allow the cake to cool completely before serving.
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Dust the top of the cooled cake with powdered sugar before slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 69.1kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 15.2g6%
- Dietary Fiber 0.4g2%
- Sugars 3.8g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Tips:
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