Chocolate Pumpkin Gugelhopf
A delightful and festive dessert combining rich chocolate flavors with warm pumpkin spices, perfect for autumn gatherings.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 85 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 500 g all-purpose flour
- 350 g sugar
- 100 g hazelnuts, coarsely chopped
- 1.5 teaspoons cinnamon
- 1.5 teaspoons baking powder
- 2 pinches of salt
- 4 eggs
- 250 g butter, melted and cooled
- 200 g applesauce
- 200 g double cream cheese (such as Philadelphia)
- 3 tablespoons powdered sugar
- A few drops of orange food coloring
- 100 g powdered sugar
- 1 tablespoon water
- A few drops of orange food coloring
- 40 g green modeling marzipan (about half a roll)
Instructions
- Prepare the batter by combining flour, sugar, chopped hazelnuts, cinnamon, baking powder, and salt in a bowl. In a separate bowl, whisk eggs, melted butter, and applesauce until smooth, then add to dry ingredients and mix until fully incorporated.
- Bake the first layer by preheating your oven to 180°C (356°F). Pour half of the batter into a greased and floured Gugelhopf mold and bake for about 55 minutes.
- Cool and unmold the cake for 10 minutes, then invert onto a cooling rack.
- Prepare the second layer by cleaning and greasing the mold again, pouring in the reserved batter and baking.
- Assemble the cake by leveling the tops of both layers, spreading cream cheese frosting on top of one layer, placing the second layer on top, cut-side down.
- Glaze and decorate by mixing powdered sugar with water and food coloring, pouring over the assembled cake, and adding a marzipan stem on top.
Notes
Use a kitchen scale for accurate measurements, ensure ingredients are at room temperature, and avoid overmixing for a tender cake.
Find it online: https://www.nofussrecipe.com/halloween-gugelhopf-rezept/