"It's all about the mould here," says Alisair Wise of Hobart's Sweet Envy. "The easiest mould to find is a Bundt tin, but if you have a Kugelhopf tin, go for it. Any geometric shapes or swirls will set this cake off."
- 360 gm plain flour, sifted, plus extra for dusting
- 50 gm caster sugar
- 10 gm dried yeast
- 200 ml milk
- 1 egg
- 30 gm softened butter
- Vegetable oil, for greasing
- large Crunchie or Violet Crumble, coarsely chopped, to serve
- 150 gm roasted hazelnuts
- 200 gm caster sugar
- 70 gm Dutch-process cocoa, sifted
- 2 eggwhites
Dark chocolate ganache
- 90 gm dark chocolate (65%-70% cocoa solids), coarsely chopped
- 100 ml pouring cream
- 1Combine flour, sugar, yeast and ½ tsp salt in an electric mixer fitted with the dough hook. Add milk, egg and butter, and knead until smooth and elastic (8 minutes). Cover mixing bowl with a tea towel and leave at room temperature until dough has doubled in size (30 minutes).
- 2Meanwhile, preheat oven to 175°C. For hazelnut filling, blend hazelnuts in a food processor to a fine powder. Transfer to a bowl, add remaining ingredients and stir to combine.
- 3Roll out dough on a lightly floured surface to a 30cm x 20cm rectangle, spread hazelnut filling evenly on top, and roll up lengthways to a 30cm-long cylinder.
- 4Cut cylinder lengthways down the middle and twist the two pieces together. Place in an oiled and floured 1.5-litre Kugelhopf or Bundt cake tin, joining ends together. Leave dough to prove until doubled in size (30 minutes), then bake until it sounds hollow when tapped (35 minutes). Cool in tin for 5 minutes, carefully turn out onto a plate, then transfer to a wire rack to cool.
- 5For dark chocolate ganache, place chocolate in a heatproof bowl and bring cream to the boil in a small saucepan. Pour hot cream over chocolate, stir until smooth and shiny, and leave to thicken slightly (20-30 minutes). To serve, spoon ganache over Kugelhopf and scatter with Crunchie. Kugelhopf is best served the day of baking.
The easiest mould to find is a Bundt tin, but if you have a Kugelhopf tin, go for it. Any geometric shapes or swirls will set this cake off.