Chocolate Egg Liquor Gugelhupf

Chocolate Egg Liquor Gugelhupf with Chocolate Glaze
Chocolate Egg Liquor Gugelhupf with Chocolate Glaze. Lora Wiley-Lennartz
    80 min
Ratings

It is a common practice in Germany to make, buy and drink egg liquor (eierlikoer) both at Christmas time and when Easter rolls around. Consequently, Egg liquor finds its way into may different desserts like puddings, tortes and cakes during these holidays.

This rich delicious cake is made with homemade egg liquor. The recipe is included blow. The cake contains no butter. Instead, sunflower oil takes its place.

This recipe is a lovely option for your Easter dessert table. It contains a cup of white rum in addition to the egg liquor, so probably not a good option for the kids. 

What You'll Need

  •  For the Egg Liquor:
  • One vanilla bean pod or 1/4 teaspoon vanilla bean paste
  • 6 large egg yolks
  • 1+ 1/2 cups powdered sugar
  • 12 ounces of sweetened condensed milk
  • 1 cup white rum
  • For the Cake:
  • 2 + 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 large eggs
  • 1 + 1/4 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup egg liquor
  • 1 cup sunflower oil
  • 3 tablespoons cocoa powder
  • For the Glaze:
  • 8 ounces bittersweet chocolate.
  • Vegetable shortening

How to Make It

Make the egg liquor:

Use a small sharp knife to slit the vanilla bean lengthwise and scrape out the vanilla beans.

Place the vanilla beans or vanilla bean paste, the egg yolks and the powdered sugar in a stand mixer. Alternately, use a hand mixer. Either appliance should be fitted with the whisk attachment. Beat the ingredients until creamy, about 5 minutes. Add the condensed milk and white rum and beat until combined.

Transfer the mixture to a double boiler. If you don't have a double boiler, place a smaller saucepan inside a slightly larger one that is filled with one inch of water. Place the mixture in the smaller pan to heat. Beat the mixture over medium to low heat with a whisk attachment until thick and creamy. About 6 - 8 minutes. Be careful not to let the mixture boil. 

Transfer the egg liquor to a bottle, seal and place in the refrigerator until ready to drink. 

Make the cake:

Preheat the oven to 350 degrees F. Grease and flour a large bundt pan.

In a separate bowl, whisk together the all-purpose flour, baking powder and salt. Set aside.

Beat the eggs and white granulated sugar together on medium-high speed until creamy. Add the vanilla extract and combine.

Add the egg liquor and sunflower oil and beat until combined and creamy. 

Turn the mixer speed down to low and add the flour a bit at a time until just combined. 

Pour half the batter into the prepared bundt pan. Add the cocoa powder to the remaining batter and beat to combine.

Add the dark batter on top of the light batter in the pan. Use a fork to swirl the batter in a spiral motion to create the marbling effect.

Place the pan in the oven and bake for 1 hour or until a knife inserted into the middle of the cake comes out clean.

Remove from the oven and let cool completely in the pan before removing. Transfer to a wire rack fitted over a parchment paper lined baking sheet. Let cool completely.

Make the chocolate glaze:

Melt the chocolate in a double boiler. If the chocolate is too thick to use as a glaze, add some vegetable shortening a teaspoon at a time until the chocolate is spreadable.

Pour the glaze over the cake.

When the glaze hardens completely. Transfer the cake to a service plate. Cut and serve.