trostruko čokoladni kuglof - Triple Chocolate Bundt Cake



Zapravo je ispalo da je ovo četvorostruko čokoladni kolač - i kakao i čokolada idu u testo, a još se i seckana čokolada umeša pred pečenje. A ja sam napravila i frosting sa kakaom, pride. Čokolada koju sam umešala je bila sa zaljućena, a po kuglofu sam još posula i trakice ljute paprike. Mnogima se baš svideo neočekivani ljutkasti ukus čokoladnog kolača.



(please scroll down for recipe in English)


Ovo je kuglof po želji moje mlade koleginice, profesorke srpskog, Ane - ona je poželela kolač sa puno čokolade. Obećala sam da ću častiti kad položim nivo engleskog jezika dovoljan da smem da predajem na engleskom i - položih, pa častim. (Moram malo da se hvalim, jer - ako niste znali - mozak jednog fizičara nije baš plodno tlo za učenje jezika, ili makar moj nije... pa mi nije baš bilo lako ovo da položim.) Učim ja njega već o-ho-ho, uči on mene... ali: sad je gotovo! Mada... sad su nove muke - shvatate da nije baš lako objasniti fiziku deci koju ona baš i ne zanima, a sad to treba još na engleskom. Ali... o tom potom...




Potrebni sastojci:

Prvo i pre svega, potreban je stvarno veliki kalup za kuglof, ili pravite pola mere, jer je i od pola mere ovo sasvim veliki kolač. Meni je deo smese iscureo kroz onu rupu u sredini, zaprljao rernu, uplašio me da mi gori kolač, shvatate već - kolač je prerastao kalup...





  • 115 g čokolade za kuvanje, fino iseckane
  • 1⁄3 šolje kakaoa
  • 1 šolja vrele vode
  • 1 šolja mleka
  • 3 oveća jajeta
  • 1 kašikica ekstrakta vanile
  • 2 1⁄4 šolje brašna
  • 2 kašikice praška za pecivo
  • 1 kašikica sode bikarbone
  • 1⁄4 kašikice soli
  • 225 g putera
  • 2 šolje šećera
  • 1 1⁄2 šolje sitno naseckane čokolade za kuvanje
  • za frosting: 50 g putera, šolja šećera u prahu, dve kašike kakaoa i, ako je potrebno kašikica-dve vrele vode. 

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Čokoladu i kakao preliti vrelom vodom i dobro izmutiti.

Posebno dobro smućkati mleko, jaja i vanilu.

Isto posebno, ovo je već treća posuda - pomešati brašno, prašak za pecivo, sodu bikarbonu i so.

U multipraktik staviti puter i šećer i miksati dok ne postane penasto. Tada dodati istopljenu čokoladu i dobro smiksati zajedno.

Na manjem broju obrtaja umiksati trećinu mešavine brašna, pa pola mešavine jaja i mleka, pa drugu trećinu brašna, pa drugu polovinu jaja i mleka i na kraju ostatak brašna.

Na kraju jedan minut miksati sve, pa dodati seckanu čokoladu, koja se samo kašikom umeša u smesu.

Izliti sve u kalup, peći oko sat vremena. Kad se izvadi iz rerne, ostaviti da par minuta u kalupu, pa okrenuti na rešetku da se potpuno ohladi.

Po originalnom receptu iz Cake Keepers Cakes kuvara, ovaj kolač se ne preliva frostingom. Ja sma moj prelila, jer sam pogrešila u izboru kalupa, pa se kolač prelivao puno i, od silnog narastanja, malo pukao. A kako sam planirala da ga nosim na posao, lepše je bilo da ga prelijem sa još malo čokoladastog preliva. Pa, kad sam to uradila, setila sam se da imam te trakice ljute paprike...





  • 4 ounces unsweetened chocolate, finely chopped
  • 1⁄3 cup unsweetened Dutch process cocoa powder
  • 1 cup boiling water
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 1⁄4 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 1 1⁄2 cups mini chocolate chips





1.Preheat the oven to 350ºF. Grease a 12-cup Bundt pan and dust with flour.


2. Place the chocolate and cocoa powder in a medium heatproof bowl. Pour the boiling water over the chocolate and whisk until smooth. Set aside to cool.



3. Whisk together the milk, eggs, and vanilla in a large glass measuring cup. Whisk

together the flour, baking powder, baking soda, and salt.



4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the chocolate mixture and mix on low until well combined.



5. With the mixer on low speed, add 1⁄3 of the flour mixture and beat until incorporated. Add 1⁄2 of the milk mixture. Repeat, alternating flour and milk mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions. Turn the mixer to medium-high speed and beat for 1 minute. Stir in the chocolate chips.



6. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely. Slice and serve.

7. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.




This is the twenty-third cake from Cake Keepers Cake cookbook, by Lauren Chattman, which I find out thanks to Joyce's foodblog named Kitchen Flavours. My intention is to make all cakes from that cookbook, because each and every one, without exception, has a truly sensational flavour.


This appeared to be a pretty big bake, so it outgrew my cake mold and cracked in some places. That's why I made cocoa ganache (50 g of butter, 2 tablespoons of cocoa and a cup of powdered sugar). On top of all of that, I added some chili strings. That was so delicious.


I'm linking this post with Cookbook Countdown #15 hosted by 












1 коментар:

Emily је рекао...

Interesting garnish you used! Triple chocolate bundt is enticing!

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