I’ve well and truly got my baking mojo back and hot on the heels of the anti-gravity cake I made recently, I baked a different kind of a chocolate show-stopper – a Schokogugelhupf and this time, with a little baker to assist me.
A while back, House of Fraser sent me some baking equipment and accessories, which included a ring shaped cake tin, leading me to search for an accommodating recipe. I came across this Viennese classic courtesy of the Hairy Bikers. Impressive as it looks, it’s so easy to make and deliciously moreish.
As an avid baker and cook, I often go to House of Fraser for kitchen essentials as well as indulging in pretty serving platters and bowls. There are frequent bargains to be found online as well as in store so never discount House of Fraser for some superb finds.
The ring-shaped tin is a 2-in-1 non-stick springform cake tin with a loose bottom (behave!) and the ring-shaped bottom as well (quiet at the back!). Non-stick is definitely better and easier to work with. When I made this cake, there was no need to run a knife around the edge to loosen it as it came away effortlessly by releasing the latch but the tin needs to be generously greased.
To assist with my baking, I was also sent the Linea Medium Chicken Mixing Bowl, a ceramic mixing bowl with a vintage-inspired design featuring embossed chicken detailing and a classic cream finish. The design brings a country kitchen feel and there’s no doubt I will get a lot of uses out of it for mixing cookie and cake batter or even whisking eggs for an omelette. It is currently on sale for £9 reduced from £15. And just to make sure I didn’t make a mess on myself, I had popped on Linea’s Queen Bee Apron (it’s now priced at £11.20, down from £16).
For these and a host of other bakeware equipment and accessories, have a look at what House of Fraser has to offer on its baking page.
Now here’s how to make THAT cake…
For the cake
150g/5½oz butter, plus 2 tsp, softened
50g/2oz ground almonds, plus 1 tbsp for dusting
150g/5½oz dark chocolate, broken into pieces
150g/5½oz icing sugar, sifted
4 eggs, separated
125g/4½oz self-raising flour
½ tsp baking powder
For the icing and decoration
125g/4½oz dark chocolate
1 tbsp golden syrup
15–20g/¾oz flaked or slivered almonds
sugar crystals (optional)
1. Grease the cake tin with the two teaspoons of butter. Sprinkle the tablespoon of almonds into the tin and shake until the inside of the tin is completely coated with a light dusting of almonds.
6. Whisk the egg whites in a large, clean bowl with an electric hand-whisk until they are stiff but not dry. Stir about two heaped tablespoons of the egg whites into the chocolate mixture to loosen it, then gently fold in the rest with a metal spoon.
7. Pour the mixture into the cake tin and bake in the centre of the oven for 35–40 minutes, until it is well risen and beginning to shrink away from the sides of the tin. Leave the cake to stand for 2 or 3 minutes, then gently run a knife around the sides and turn it out on to a wire rack to cool.
9. Slowly drizzle the icing over the cake and allow it to slide slowly down the sides. If the icing moves too quickly or doesn’t cover the cake properly, let it cool for a few more minutes and then try again.Work slowly to get the best coverage. Leave the iced cake to stand for 10 minutes, then scatter with the almonds and sugar crystals if using.
As I mentioned, this is such an easy and fun cake to make especially with kids and it looks incredible thanks to the ring-shaped baking tin. Not surprisingly, the cake didn’t last long which has got me itching to make it again.