Baileys Nut Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Fat and breadcrumbs for the pan
- 2 tablespoon coffee powder (soluble cappuccino powder)
- 100 g walnuts
- 200 g chocolate, dark
- 150 grams flour
- 100 g cornstarch
- 1 packet baking powder
- 5 medium egg (s)
- 250 g powdered suar
- 0.25 liter ¼ oil (sunflower oil)
- liter ⅛ Baileys Irish Cream
- 75 g couverture, semi-dark
- possibly powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Grease the bundt pan (diameter 22 cm, approx. 2.5 l content) and sprinkle with breadcrumbs. Dissolve cappuccino powder in 100 ml hot water, allow to cool. Grind nuts. Finely chop the chocolate. Mix the flour, starch and baking powder and sift. Mix in the nuts.
- Beat the eggs and icing sugar with the whisk of the hand mixer for about 7 minutes until frothy. Slowly pour in the oil and liqueur while continuing to beat. Briefly stir in the flour and nut mixture alternately with the cappuccino. Briefly fold in the chocolate.
- Spread on the Gugelhupf pan and bake in the preheated oven (electric stove 175 C, fan 150 C, gas level 2) for 1-1 1/4 hours. Let the Gugelhupf cool down for about 10 minutes. Then fall out of the mold and let cool down completely.
- Roughly chop 75 g couverture and melt in a hot water bath. Spread a thin layer on a smooth surface (e.g. a marble plate, a porcelain plate or the back of a baking sheet) and let it dry. Then plan off the couverture layer with a spatula.
- Roughly chop 150 g couverture and melt in a hot water bath. Cover the cake with it. Immediately distribute the chocolate chips on top. Let the casting dry. Dust the Gugelhupf with icing sugar before serving.
- Note: You can save yourself a lot of work by buying ground nuts (e.g. almonds) instead of the walnut kernels. I just sliced the 75 g couverture - you don`t need to melt it beforehand. The cake is so delicious that the three of us devour it within 2 days.
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