Chocolate-Vanilla Kugelhopf – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F) and grease Bundt pan (kugelhopf).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the soft butter with the sugar 5 minutes, until pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
3. 3
   Add the eggs one at a time, beating after each until absorbed.

   💡One egg at a time, and only when the previous one is absorbed: that way the emulsion holds and the batter doesn't split into curds.
4. 4
   Add the vanilla and mix.
5. 5
   Add the gluten-free flour blend and baking powder alternately with the milk, starting and ending with the gluten-free flour blend, and Fold gently, just until no dry gluten-free flour blend remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry gluten-free flour blend: vigorous mixing of a batter with gluten-free flour blend develops gluten.
6. 6
   Transfer half the batter to another bowl and stir the cocoa into it. Spoon the two batters alternately into the pan, and swirl a knife through the batter for a marbled pattern.

   BowlKnifeBaking pan
7. 7
   Bake 50–55 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let the cake cool 15 minutes in the pan, turn it out and sift the powdered sugar over the top.

   Sifter