Chocolate pecan Gugelhupf

Chocolate pecan Gugelhupf

So it was European cake week on the Great British Bake off this week! I thought the Princess cake, which was the technical challenge was quite odd – I wasn’t surprised that none of the contestants had ever heard of one before! I thought all of the yeasted European cakes looked really good, especially Martha’s!

I decided to make a Gugelhupf, which originates from Austria, and is traditionally a yeasted cake made with raisins and spice. More recently, however, Gugelhupfs have been made with baking powder, which is the route I went down. While researching, I found lots of recipes for a chocolate and vanilla marble Gugelhupf, so I decided to take this and give it a bit or a twist, using dark muscavado sugar to create a caramel flavour, and adding toasted pecans.


Chocolate pecan Gugelhupf

For the caramel pecan mixture:

  • 150g softened butter
  • 150g dark muscavado sugar
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 180g self-raising flour
  • 50g natural yogurt
  • 50ml milk
  • 50g toasted pecans, roughly chopped

For the chocolate mixture:

  • 150g softened butter
  • 150g caster sugar
  • 3 eggs
  • 130g self-raising flour
  • 50g cocoa powder
  • 50g natural yogurt
  • 50ml milk
  • 50g milk chocolate, chopped

To decorate:

  • 50g milk chocolate, melted
  • 100g dark chocolate, melted
  • 50g toasted pecans, roughly chopped

25cm bundt tin, greased and dusted with flour

  • Heat your oven to 180°C
  1. For the caramel mixture, beat together the butter, sugar and vanilla until light and fluffy, then mix in the eggs.
  2. Add the flour, yogurt and milk, then beat until you have a smooth batter, then stir in the pecans and set aside.
  3.  For the chocolate mixture, beat all the ingredients together until smooth.
  4. Dollop alternate spoonfuls of each mixture into the tin, until you have used all of both up. Take a butter knife and swirl both mixtures together, but not too much, or you’ll lose the marbled effect.
  5. www3Bake for 40-45 minutes until the sponge springs back when you touch it, and is golden brown.
  6. Turn out of the tin onto a cooling rack and leave to cool while you melt the milk and dark chocolate separately.
  7. When the cake is cool, drizzle the melted chocolate over and sprinkle over the pecans.


This post is entered in week 5 of the Great Bloggers Bake Off, run by the lovely Jenny Paulin over at


6 thoughts on “Chocolate pecan Gugelhupf

  1. oooh Ellie this looks good! i love that you made a marble effect oe and added the muscavado sugar to give it a caramel flavour with the pecans. yummy indeed
    thank you for linking up xx

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