(Chocolate-Marbled Bundt Cake)
This Viennese cake is said to have been a favorite of Austrian emperor Franz Joseph. Called “kugelhupf” in German, the cake is commonly eaten for breakfast or as a special treat with coffee or hot chocolate. While other recipes may include raisins, almonds, pine nuts, or candied fruit, this chocolate-marbled version is typical of bakeries in Gorizia.
3-1/2 cups cake or pastry flour, sifted
4 teaspoons baking powder
1 cup (2 sticks) unsalted butter, softened
2-1/2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
1/2 teaspoon freshly grated lemon peel
1 cup whole milk
Pinch salt
1/2 cup Dutch-process cocoa powder, sifted
• • •
Confectioners’ sugar (optional)
- Preheat oven to 350°F. In a medium bowl, combine the flour and baking powder.
- In a large bowl, beat the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, adding the vanilla extract and lemon peel with the last yolk. Beat the mixture until thick and pale in color, about 5 minutes. Gradually beat in the milk. Stir in the flour mixture.
- In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Fold the egg whites into the batter. Pour half the batter into a second bowl. Stir in the cocoa powder.
- Spoon half the plain batter into a greased and floured 12-cup Bundt pan. Spoon in the chocolate batter, making a second layer. Spoon the remaining plain batter on top.
- Bake until a wooden pick inserted near the center comes out clean, about 55–65 minutes. Cool 15 minutes before removing from the pan. Sprinkle with confectioners’ sugar, if desired.
Serves 8 to 12.