Chocolate Kugelhopf

Hailing from the Germanic region of Europe, this light, yeast-leavened cake is known for its signature tall, ringed shape. We replaced the usual raisins with chocolate chips because a little chocolate makes everything better.

5.0 from 2 reviews
Chocolate Kugelhopf
Makes 1 (10-cup) Bundt cake
  • 2 tablespoons (30 grams) warm water (105°F/41°C to 110°F/43°C)
  • 1½ teaspoons (4.5 grams) active dry yeast
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (2 grams) orange zest
  • 3 large eggs (150 grams)
  • 4 cups (500 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • 1½ cups (255 grams) semisweet chocolate morsels
  • Garnish: confectioners’ sugar, Candied Orange Rind (recipe follows)
  1. Spray a 10-cup kugelhopf pan with baking spray with flour.
  2. In a small bowl, combine 2 tablespoons (30 grams) warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and zest at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add yeast mixture, beating until combined.
  4. In a medium bowl, whisk together flour and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in chocolate morsels. Spoon batter into prepared pan. Cover with plastic wrap, and let stand in a warm, draft-free place (75°F/24°C) until batter has risen by 1 inch, about 2 hours.
  5. Preheat oven to 350°F (180°C).
  6. Bake until a wooden pick inserted near center comes out clean, about 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar and Candied Orange Rind, if desired.
A 10-cup Bundt pan may be substituted

5.0 from 2 reviews
Candied Orange Rind
Makes 8 strips
  • 1 navel orange
  • ½ cup (120 grams) water
  • 1⅔ cups (333 grams) granulated sugar, divided
  1. Using a channel knife, cut 8 (6-inch) strips of peel from orange. Place strips in a small saucepan; add ½ cup (120 grams) water and 1 cup (200 grams) sugar. Bring to a boil over medium heat; reduce heat, and simmer for 30 minutes. Remove from heat, and let stand for 30 minutes. Remove orange peel, and drain well. Toss peel with remaining ⅔ cup (133 grams) sugar.


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  1. This was good but I think I overbaked mine (my fault as I baked it longer then the recipe said). I would make this again and it is quite the show stopper, it’s gorgeous.

  2. Made this today exactly as stated in the recipe and it was absolutely gorgeous definitely going to be a regular for me. Looks amazing when finished and sprinkled with icing sugar a real show stopper with very little effort.


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