Mini spiced chocolate gugelhopfs
1 hour
30 minutes



250g butter

200g brown sugar

2 tbsp vanilla extract

5 eggs, separated

300g plain flour

1 tsp baking powder

60ml milk

125ml brandy (or 60ml milk)


Pure icing sugar, for dusting

Chocolate spice swirl

200g 70% dark chocolate

50g butter

3 tbsp brown sugar

1 tbsp cocoa powder

1 tsp vanilla

1 tbsp cinnamon

½ tsp allspice

¼ tsp clove

2 tbsp brandy

¼ tsp Murray River salt flakes


Chocolate spice swirl

1. In a medium saucepan gently melt chocolate, butter, sugar, cocoa, spices and salt on Induction setting 3, stirring occasionally.
2. Once melted add in brandy. Allow to cool.


1. Pre-heat oven on Fan Plus 160°C with a rack on shelf position 2.
2. In a bowl of a freestanding mixer with paddle attachment, beat butter, sugar and vanilla until light a fluffy.
5. Add eggs yolks, one at a time, beating well between each addition.
6. In a separate bowl, sift together baking powder and flour.
7. Fold flour into butter mixture, alternating with milk and brandy until combined.
8. In a bowl of a freestanding mixer with balloon whisk attachment whisk egg whites until soft peaks.
9. Gently fold egg whites into cake mixture, one third at a time until combined.
10. Add the chocolate swirl mixture to the cake and gently swirl to combine.
11. Thoroughly grease two mini bundt trays with oil. Spoon cake batter into each mould filling ¾ full.
12. Bake in the oven for 25-30 minutes until lightly golden. Allow to cool for 5 minutes before turning out. Dust with icing sugar to serve.



This recipe will also work for a large bundt cake. Bake on Fan Plus 160°C for approximately 1 hour.


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