A shaped pan needs a stable, moist batter, and yogurt gives exactly that: the cake comes out with sharp rose petals and stays soft for two days. Powdered sugar on top is enough, because the shape makes all the impression.
Preheat the oven to 170°C (340°F) and grease rose pan with softened butter using a brush, into every fold, and dust with flour.
⚙ 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
Sift the flour, cocoa, baking powder and baking soda into a bowl and add the sugar and salt.
SifterBowl
3
Add the eggs, milk, oil and vanilla and beat 2 minutes.
Whisk
4
Add the boiling water and stir. The batter is thin, and that's fine.
💡The boiling water blooms the cocoa and deepens the flavor, and the thin batter makes an especially moist cake.
5
Pour into the pan and tap it twice on the counter, so the batter fills all the folds. Bake 45–50 minutes, until a toothpick inserted in the thickest part comes out clean.
OvenBundt pan (kugelhopf)
6
Let cool 10 minutes in the pan and turn out onto a rack.
Cooling rack
7
Let the cake cool completely and sift the powdered sugar over the top.
Sifter
345calories
6 gprotein
43 gcarbs
17 gfat
● protein 6%● carbs 49%● fat 44%
Per serving (115 g), of 12 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Cocoa powder: measured in cup in this recipe: 1 cup = 86 g · 228 kcal per 100 g · More about Cocoa powder →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
Baking soda: measured in tsp in this recipe: 1 tsp = 5 g · 0 kcal per 100 g · More about Baking soda →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Plain yogurt: measured in cup in this recipe: 1 cup = 240 g · 65 kcal per 100 g · More about Plain yogurt →
Oil: measured in cup in this recipe: 1 cup = 216 g · 886 kcal per 100 g · More about Oil →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Boiling water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Boiling water →
Softened butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Softened butter →
Powdered sugar: measured in tbsp in this recipe: 1 tbsp = 8 g · 389 kcal per 100 g · More about Powdered sugar →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Bundt pan (kugelhopf)· Also works: Tube pan (No pattern) · Loaf pan (None)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
