Espresso Cake

Dough:

1. Beat the butter, sugar, vanilla sugar and salt until frothy. Gradually stir in the eggs. Mix the flour and baking powder and stir alternately with the milk into the butter and egg mixture. Divide the finished dough into 2 equal portions and mix one with the espresso powder. Fill each dough into a piping bag with a large opening (or use a disposable bag and cut off the tip so that an opening about 2 cm is created).
2. Preheat the oven to 180 ° O / bottom heat. Line a 22-24 springform pan on the bottom with baking paper and grease the edge. Now alternately fill in a layer of the two doughs in a circle and smooth out a little. Spread a few espresso beans (see ingredients for the topping) on ​​the light-colored dough. Then the next layer, with the dark one on top of the light dough and vice versa. Put a few beans on the light one again. Repeat this until both doughs are used up.
3. If that is too much work for you, you can use a large spoon to put a light and a dark blob of dough alternately in the mold, and a dark blob on the next layer on top of a light blob, and vice versa. A pattern should just be created.
4. Put the cake in the middle of the oven. The baking time is approx. 60 minutes. Make a wooden stick test. No more dough should stick to it when it is pulled out.
5. After baking, let the oven cool down on a large surface.

Molding:

1. Meanwhile, melt the chocolate with the cocoa butter or coconut fat over a water bath over a mild heat. When everything has dissolved, stir in the espresso powder and pour the chocolate onto the surface of the cake. You can, however, run down a bit at the edges. Place the espresso beans in the still soft glaze and use them to decorate the cake to your own taste.
2. Because of the high espresso content, this cake is not recommended for children.