Mini Marble Bundt Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg (s)
- 60 g powdered suar
- 60 g butter, at room temperature
- 1 tablespoon crème fraîche
- 80 grams flour
- 1 tablespoon cocoa powder
- 30 ml milk
- 35 g dark chocolate
- 10 ml milk
Print Recipe
Pin Recipe Instructions
- Makes about 15-16 mini jelly cakes. Preheat the oven to 200 ° C.
- Finely chop the chocolate and set aside. In a bowl, beat the butter, sugar and egg until frothy. Stir in the crème fraîche and flour. Stir in milk. Divide the dough into two equal parts. Put the cocoa powder and 10 ml milk in one part. Fold the chopped chocolate into the cocoa batter.
- One after the other, fill the light and dark dough into the silicone molds using piping bags or teaspoons. If normal molds are used, grease them beforehand. Bake for 10-12 minutes. The stick sample e.g., do with a toothpick. Let the small bundt cake cool on a rack, then remove from the mold and let cool down completely.
- Tip for silicone molds: You can push the individual Gugelhupf up in the mold from below, making it easier to remove the Gugelhupf.
- Note from the chef recipe editing: A mini Gugl form is used for this recipe. The small hops are the size of a larger praline. Therefore the quantities are sufficient for this form.
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