Gugelhupf Baileys chocolate
Tags:
vegetarian
Description
Out of the liqueur jar - into the cake! A delicious gingerbread cake is baked, to which a shot of the Irish spirit is added. The result is a wonderful taste of Irish whiskey and creamy fresh cream. Baileys not only gives the cake its unique aroma, but also makes it wonderfully moist! Simply a delight, this slightly tipsy cake!
Ingredients for
For the cake
100
g
chocolate, dark
200
g
butter
90
g
sugar
1
Pack(s)
vanilla sugar
4
eggs
50
g
baking cocoa
150
g
wheat flour
50
g
almonds, ground
1
Teaspoon(s)
baking powder
150
ml
Baileys
150
g
cake icing
Preparation
Bake the gugelhupf
1
Preheat the oven to 180 °C top/bottom heat. Melt the chocolate carefully in a bain-marie and then allow to cool to room temperature if necessary.
2
Cream the butter with the sugar and vanilla sugar. Gradually add the eggs and beat until creamy.
3
In another bowl, mix the cocoa, flour, almonds and baking powder and fold into the butter and egg mixture with a dough scraper.
4
Finally, stir in the Baileys and the cooled chocolate.
5
Pour the batter into the gugelhupf tin and bake in the oven for 45 minutes.
6
When cool, decorate with cake icing.
Ingredients for
For the cake
100
g
chocolate, dark
200
g
butter
90
g
sugar
1
Pack(s)
vanilla sugar
4
eggs
50
g
baking cocoa
150
g
wheat flour
50
g
almonds, ground
1
Teaspoon(s)
baking powder
150
ml
Baileys
150
g
cake icing
