Double Chocolate Hefegugelhopf

A yeasted chocolate cake, baked in a fluted pan, with dark chocolate chunks and candied citrus peel.

Hefegugelhopf: Yeasted Cakes

As you may already know, I grew up in Minnesota (USA), home of Nordic Ware. In 1950, this company introduced Bundt pans—the American version of European fluted cake pans with a hole in the center. Since moving to Switzerland, I discovered the yeasted version of these cakes, known as Hefegugelhopf.

Hefegugelhopf dough with dried cranberries, rising in the pan. Recipe from my Swiss Bread cookbook.

Switzerland has both Gugelhopf and Hefegugelhopf.

A Gugelhopf is like a Bundt cake I know from the US, leavened with baking powder, baking soda or both.

The word Hefe means yeast in German. This will help you remember that a Hefegugelhopf has more of a bread-like texture. In French-speaking Switzerland, these cakes would more likely be called a Kouglof, Kougelhopf (Kugelhopf).

Of course, these kinds of yeasted cakes are not limited to Switzerland. You’ll see them in Austria, Germany and France, particularly in the Alsace region. Given their proximity to Alsace, the Swiss cantons of Basel-Stadt and Basel-Landschaft count Hefegugelhopf as one of their regional specialties.

According to the Patrimoine Culinaire Suisse (Culinary Heritage of Switzerland) association, the earliest reference to a Swiss-made Gugelhopf comes from an epitaph at a gravesite. Johann Friedrich Wohnlich, who died in 1791, worked as a baker in Basel. The inscription on his tombstone mentions the numerous “Gugelhöpff” he made in all sizes.

In addition to sweet Hefegugelhopf, you’ll find savory versions made with lardons (cubes of cured pork belly).

Where to find a Hefegugelhopf in Switzerland:

One of my favorite places to buy a Swiss Hefegugelhopf is in Basel, at a small bakery and pastry shop, Gilgen. The bakers there absolutely coat these cakes in powdered sugar, so they appear snowy white.

Konditorei Gilgen, Spalenberg 6, 4051 Basel, +41 (0)61 261 62 29, verkauf@gilgenag.ch.

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Soupe de Chalet

When I was in New York City earlier this year to attend the Parabere Forum, I stopped by the office of the Consulate General of Switzerland and made Chalet Soup. This delicious soup, often associated with the canton of Fribourg, contains Gruyère cheese, potatoes and macaroni, among other ingredients.

If you would like this comforting soup recipe, you can find it now via Instagram.

Chalet Soup at the Consulate General of Switzerland in New York City.

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For paid subscribers (big thanks again for your support!), you can check out my recipe for the Double Chocolate Hefegugelhopf below.

And, for a Bundt cake with baking powder, I’ve got a recipe for Gugelhopf à l’absinthe via my website.

Best wishes, and Happy Baking!
Heddi

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Recipe: Double Chocolate Hefegugelhopf

Prep: 20-30 mins.
Rising time: 3-4 hours
Bake: 30-40 mins.