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May we introduce? Perhaps the juiciest cake in the world: eggnog bundt cake with chocolate. The recipe for our new favorite cake couldn’t be easier. Luckily, the eggnog cake with crunchy chocolate chips isn’t just tasty at Easter!
The internet probably doesn’t need another recipe for this Eggnog cake. The search engine spits out a mere 240,000 hits – how popular can a cake actually be? And yet we come around the corner with our version of the classic. Not only because eggnog is so wonderful in cakes, but above all because it is Eggnog bundt cake with chocolate crown We are so excited about it and it has the potential to become our new favorite cake. Just imagine the juiciest, fluffiest cake in the world, with a not-so-subtle hint of eggnog, thick crunchy chocolate chips and a few sprinkles of eggnog frosting. Soooo good! And the best thing: the Gugelhupf is prepared incredibly quickly and stays super fluffy even for several days. If you don’t eat the whole cake (unlikely, but oh well…), you can also easily freeze it.
Make your own eggnog
Apparently there are a lot of eggnog-aholics out there, and we get it! In fact, I hardly know a person who doesn’t like eggnog – and especially eggnog cake. We use store-bought liqueur in our Gugelhupf, but eggnog is so quick to prepare that you can easily mix it together yourself. Even for our pimped version – Eggnog with white chocolate and vanilla – you only need six ingredients. This way you can also use up any leftover egg yolks. A bottle of homemade liqueur is also a great gift – after all, Easter is just around the corner.
Even more recipes with eggnog
If you ever find yourself in the unfortunate position of having too much eggnog at home or just like to bake with it, we have put together a few of our favorite recipes with eggnog for you here:
Eggnog bundt cake with chocolate crown (recipe for 1 bundt cake tin)
Adapted from a recipe from eat & drink
Ingredients for the dough
- 5 eggs
- 1 tsp vanilla extract
- 250g powdered sugar
- 250 ml sunflower oil + a little more for greasing the mold
- 250 ml eggnog (purchased or homemade)
- 125g flour
- 125 g cornstarch
- 1 pack of baking powder
- 100 g dark chocolate chunks (or finely chopped chocolate)
Ingredients for the eggnog glaze
- 50g powdered sugar
- 1.5-2 tbsp eggnog
- 1 small piece of dark chocolate (optional)
- 8 colorful chocolate eggs (optional)
preparation
- Preheat the oven to 160 °C (fan oven). Grease a Bundt cake tin with a little sunflower oil.
- In a large bowl, beat the eggs, vanilla extract and powdered sugar with the beaters of the mixer until fluffy. Continue beating, first stirring in the oil little by little, then slowly adding the eggnog.
- Mix the flour, cornstarch and baking powder in a second medium bowl and stir until a smooth dough is formed.
- Pour some dough into the mold so that it covers the bottom, then spread the chocolate chunks on top and cover with the remaining dough. Bake the eggnog cake in the middle of the oven until golden brown, about 50 minutes, until no more dough sticks when you test it with a stick. Let the cake cool in the tin for 15 minutes, then carefully turn it out onto a serving plate and let it cool completely.
- For the eggnog glaze, sift the powdered sugar into a small bowl and mix with the eggnog to form a smooth icing. Sprinkle the glaze over the bundt cake. Optionally, grate small chocolate shavings from the chocolate piece using a vegetable peeler or small sharp knife and sprinkle over the still wet glaze. To give the cake an Easter look, optionally decorate with colorful chocolate eggs and serve. The cake is extremely juicy and stays fresh when packaged well for at least 4 days. Leftovers can also be frozen easily.
