Chocolate Gugelhupf

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°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 4 minutes, to a light, fluffy cream.

   ⚙ 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
   Divide the batter between two bowls, and add the dark chocolate to one of them.

   Bowl
6. 6
   Add the flour, baking powder, baking soda and salt alternately with the milk, to each bowl separately, starting and ending with the flour, and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
7. 7
   Pour the two batters into the pan alternately, in layers one on top of the other.

   Baking pan
8. 8
   Bake 45–50 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.
9. 9
   Let the cake cool 10 minutes in the pan and turn it out.
10. 10
    Finely chop the chocolate and put it in a bowl.

    KnifeCutting boardBowl
11. 11
    Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

    StoveSmall saucepan
12. 12
    Stir gently from the center outward, until you get a smooth, glossy cream.

    💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
13. 13
    Pour the ganache over the cake and sprinkle the powdered sugar on top.