Kuglof by Gita - Chocolate and coffee kuglof
Fifteen years ago, if not more, I received this simple, fantastic recipe from my former neighbor Gita, and since then I have been making it when I need a quick cake and I only have the basic ingredients at hand. It is extremely juicy and tasty and can be made in countless combinations, and whatever comes to mind.
Preparation steps
- The recipe is essentially a basic mixture that is delicious in itself and can be supplemented with various spices, pieces of fruit, chopped or grated chocolate, cocoa nuts, rum or liqueur. It can only be sprinkled with powdered sugar, topped with chocolate or some other glaze. This time I added cocoa and coffee to the base mixture and topped it with chocolate glaze.
- Put the eggs in a bowl (it is not necessary to separate the yolk from the egg white), add sugar and vanilla sugar and mix until the sugar melts and the mixture almost turns white. Add oil, milk, instant coffee and cocoa and mix everything well. Mix the flour and baking powder and gradually add to the mixture, stirring with a spatula or cooker, so that everything is even and does not form lumps.
- Grease the kuglof mold well with oil on all grooves and sprinkle with flour. Shake off excess flour and pour the mixture into a mold. Bake in a preheated oven at 180 ° C for about 45 minutes. Stick with a wooden or metal stick if the stick stays clean the kuglof is baked if it is not put back in the oven and bake for another 5 - 10 min or as long as needed. Allow to cool in the mold and only then remove from the mold.
- CHOCOLATE GLAZING Melt the chopped chocolate in steam, to which we have added a tablespoon of oil, stirring constantly, until we get a smooth and shiny glaze. When steaming, be sure that the upper bowl in which the chocolate is does not touch the water from the lower bowl, 1-2 fingers of water are enough. Pour chocolate glaze over the kuglof and sprinkle with colorful crumbs.
