I made a cake. Actually a Baileys-nut-guglhupf with chocolate caramel topping. You might ask yourselves how this could have happened, so let me explain it to you. It was our best friend’s birthday and Jana wasn’t around to make a cake. End of the story, I had to bake a cake.
No problem, i’ll just need loads of chocolate. Jana would do sth with fruit or cream but I do chocolate. The friend I’m talking about really likes Baileys I had an idea and searched through the world wide web. I like to get some inspiration from other bloggers. So I found a recipe on „kleines kulinarium“ by Janina. I liked the pictures a lot and and the recipe just sounded delicious so I tried it. Actually, I changed a few things but the idea is from her blog. Why don’t you take a look yourselves?
Plain Baileys is nothing I like but in this cake it is really great. I took a 27cm form and if you wanna know if it is good to go, just get a wooden stick and put it in, if nothing sticks to it, is is good.
P.S. (Jana): Chocolate cake doesn’t have to be really “well done”. We like it if it is still quite sticky, just like our death by chocolate cake.
What you need for the Baileys-nut-Guglhupf:
Ingredients for the Gugl
- 200g flour
- 100g hazelnuts (if you are allergic, take other nuts)
- 250g sugar
- 3 tsp baking powder
- 40g Cocoa
- 225g butter
- 250ml Baileys
- 200ml cream
- 3 eggs
- 1pck Vanilla sugar
- 1 pinch of salt
ingredients for the topping
- 100g chocolate (at least 75% cocoa)
- 120ml cream
- 75g sugar
- 200-300ml cream
- 1 pinch of salt
- 1 hand full of nuts
- Pre-heat the oven to 180°C ( 360°F) and put the butter in a bowl in it so that it melts. Get 2 bowls and mix the dry ingredients in one and the wet ones in the other.
- Mix those 2 bowls together and use a hand mixer to get a smooth dough. Put it in the form and put it in the oven for about 45 minutes ( use a stick to see if it is good to go). Let it cool for 20 minutes in the form than remove it from its form and let it cool down completely. Since it is cold in Germany, it doesn’t take too long 🙂
- Take a pot and add 75g sugar and let it caramelize at medium heat. Don’t stir, just wait. As soon as you smell something, it is too late, you really have to start over. As soon as you get a nice caramel, add 200 ml cream and stir it for about 2 minutes. Add a pinch of salt and let it cool down.
- For the chocolate glaze, slowly heat up the cream in a pot and before it boils, take it off the heat, add the chopped chocolate and stir. Pour it over the Gugl and about 2 minutes later you can also pour the caramel. Now just add some nuts and that’s it.
enjoy it, Lars 🙂