Chocolate eggnog cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 250 ml egg liqueur
• 250 ml oil
• 300 g flour
• 1 packet of baking powder
• 2 tbsp cocoa powder
• 75 g coffee (mocca beans)
• 1 tbsp powdered sugar
• Fat, for the shape
• Flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the eggs, sugar, and vanilla sugar until frothy. Add the egg liqueur and oil and stir in. Mix the flour with the baking powder, sift it onto the egg and oil mixture, and stir to combine. Pour half of the batter into a greased and floured 2.5-liter Bundt cake tin. Sift 1.5 tablespoons of cocoa powder onto the remaining batter and stir in. Fold in the mocha beans and pour the dark batter onto the light batter. Using a fork, fold the dark batter into the light batter in a spiral pattern. Bake the cake in a preheated oven (electric oven 175°C/gas mark 2) for about 1 hour. Then let it cool slightly, turn it out of the tin, and let it cool completely. Dust with icing sugar and the remaining cocoa powder.