Eggnog chocolate cake

Ingredients for 8 servings:

• 250 g butter
• 180 g sugar
• 20 g vanilla sugar
• 4 eggs
• 1 pinch of salt
• 300 g flour
• 1 tbsp baking powder
• 1 cup(s) eggnog
• 125 g chocolate shavings
• Breadcrumbs
• Desiccated coconut
• Almond(s), ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream the soft butter with the sugar and vanilla sugar until light and fluffy, then gradually add the eggs and salt. Mix the flour with the baking powder, sift and stir in. Then add the advocaat and mix well, followed by the chocolate sprinkles. Brush a bundt cake tin thickly with soft butter and sprinkle well with desiccated coconut, ground almonds or breadcrumbs, pour in the batter and bake in the middle of a preheated oven at around 175º C for around 50-60 minutes. Turn off the oven and let the cake stand for another 15-30 minutes, remove from the oven and leave to cool in the tin on a wire rack for a further 15 minutes. Then turn out and leave to cool completely. Sprinkle with icing sugar and serve. Tip: All ingredients must be at room temperature!!! The cake will keep for a good week if wrapped in Tupperware containers or foil.