Chocolate Kugelhopf Cake
This light, yeasted cake is famous for its tall, ringed form. Instead of raisins, we used chocolate chips
Ingredients
- 1 tsp baking powder
- 180 g butter (softened)
- 1 tsp salt
- 380 g caster sugar
- 300 g plain flour
- 50 g cocoa powder
- 3 eggs
- 375ml can evaporated milk (or normal milk)
- 1 tsp vanilla essence
Instructions
- Preheat oven to 160°c.
- In a large bowl, combine butter, sugar, flour, cocoa, baking powder and salt.
- Add eggs one at a time, and beat well.
- Add evaporated milk and vanilla essence. Beat for 2 minutes.
- Using a silicon spoon, pour mixture into Kugelhopf Pan.
- Place pan on a baking tray, and bake for 90 minutes or until cooked through.
- Allow to cool completely in pan.
- Simply sprinkle with icing sugar to serve.
