Mozart Chocolate Cream Gugelhupf reloaded

Mozart Chocolate Cream Gugelhupf reloaded – deliciously chocolaty, lusciously glazed with a dark chocolate ganache, whipped cream and Mozart Dark Chocolate, garnished with chopped roasted almonds.

Which ingredients are needed for a Mozart Chocolate Cream Gugelhupf?

For the dough:

  • 280g cake flour
  • 40g cocoa powder
  • 340g sugar
  • 1,5 teaspoons baking powder
  • 3 tablespoons instant coffee powder
  • 1 pinch of salt
  • 240g melted butter
  • 250ml Mozart Chocolate Cream Liqueur
  • 180ml cream (3/4 cup)
  • 2 eggs
  • 2 teaspoons vanilla extract or 1 package vanilla sugar

For the glaze:

  • 100g dark chocolate
  • 100ml heavy cream
  • 2 tablespoons Mozart Dark Chocolate Liqueur 

How do you create a Mozart Chocolate Cream Gugelhupf?

Melt the butter in a microwave or pot. Combine the first 6 (all dry) ingredients in a bowl, then slowly stir in the moist ingredients one after the other, until a smooth mixture is obtained. Fill into a greased Gugelhupf form and bake for 55 minutes in a preheated oven at 180 degrees. Make sure to test with a toothpick. If you fill the batter into small silicone forms, it only needs to bake around 30 minutes.


Allow the cake to cool and tip it out of the form. For the glaze, chop the chocolate into small pieces. Heat the heavy cream in a pot, bringing it to a boil. Remove it from the stove, and stir in the chocolate pieces and Mozart Dark Chocolate Liqueur. Stir until you have obtained a smooth mixture and then pour it over the cooled cake. Decorate with chopped chocolate or chopped roasted almonds upon preference. 

„The Gugelhupf, Mousse and Ombré Coffee recipe was created in close collaboration with the Austrian food blogger Melanie Wieser of Butter&Zucker. Thank you for you delicious creativity.”



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