Coffee Chocolate Bundt Cake

Preheat the oven to 160 °C for the coffee and chocolate cake. Grease the cake pan well.

Cream butter or margarine with sugar and vanilla sugar. Add the eggs one after the other. Melt the chocolate over steam and mix in with the liqueur. Mix flour with baking powder. Fold in alternately with the nuts.

Pour batter into the pan and bake for about 40-50 minutes. Test with a pin! Just before the end of the baking time, pour the strong coffee over the cake and bake the coffee-chocolate cake for two more minutes, then leave it in the turned-off oven for 5 minutes. Then turn out, let cool and sprinkle with powdered sugar!

Preparation Tip:

Serve the coffee chocolate sponge cake with a dollop of whipped cream.

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