First, your minis break the chocolate into pieces, and together you melt it slowly over low heat in a bain-marie. Set the melted chocolate aside to cool slightly.
Preheat the oven to 175°C (top/bottom heat).
Beat the margarine with a hand mixer until creamy. Gradually add half of the sugar, the vanilla sugar, salt, and the slightly cooled melted chocolate, mixing until combined into a smooth batter.
Separate four of the eggs, setting the egg whites aside. Add the egg yolks and the remaining two whole eggs to the batter, and beat for at least 3 minutes.
Sift the flour, cocoa powder, and baking powder into the batter, then mix on low speed until incorporated.
Beat the egg whites with the remaining sugar on high speed until stiff peaks form — make sure the beaters are completely clean for this step. Gently fold the beaten egg whites into the batter.
Für einen leckeren Schokoladen-Gugelhupf gebt ihr den Teig nun in eine gefettete Gugelhupfform und gebt die Form auf die mittlere Schiene des vorgeheizten Backofen. Den Schokoladen-Gugelhupf ca. 40-45 Minuten backen. Für die Garprobe macht ihr einen Stäbchentest.
Once baked, place the Bundt cake in the pan on a cooling rack for 10 minutes. After that, carefully invert onto the rack and allow to cool completely.
We decorated our Bundt cake with dark chocolate and purple-black Halloween sprinkles. But it also tastes fantastic simply dusted with powdered sugar!
Notes
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