Chocolate Gugelhupf

Name: Chocolate Gugelhupf
Yield: Yield: 4 cakes, 1 pound 4 ounces (570 g) each
Ingredients: 6 eggs, at room temperature; 12 ounces (340 g) russet potatoes, peeled, boiled, and mashed; Melted unsalted butter; Blanched almonds, finely ground (almond meal); 8 ounces (225 g) unsalted butter, at room temperature; 1 pound 2 ounces (510 g) granulated sugar; 2 teaspoons (10 ml) vanilla extract; 3 eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1½ teaspoon (3 g) salt; 2½ tablespoons (20 g) unsweetened cocoa powder; 7 ounces (200 g) cake flour; 6 ounces (170 g) russet potatoes, peeled, boiled, and mashed; ½ cup (120 ml) heavy cream, at room temperature; 4 ounces (115 g) blanched almonds, finely ground (see Note); 1½ ounces (40 g) unsweetened cocoa powder; 15 ounces (430 g) cake flour; 1½ tablespoons (18 g) baking powder; 1 teaspoon (5 g) salt; 8 ounces (225 g) blanched almonds, finely ground (see Note); 1¼ cups (300 ml) heavy cream, at room temperature; 4 ounces (115 g) unsalted butter, at room temperature; 9 ounces (255 g) granulated sugar

Preparation info

Yield:
4
cakes, 1 pound 4 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This coffee cake version of the classic Gugelhupf, gets an unusual flavor bonus from potatoes, which also add moisture and shelf life (although I don’t think you will have to worry about leftovers). This batter can be used to make good muffins as well; they are especially nice with the addition of dried cranberries and/or pears. Reconstitute the fruit before adding it to the batter at the end of the recipe. Portion 4

Ingredients

Dessert
Cake
Vegetarian

Ingredients

Method