My super moist Baileys chocolate cake

Ingredients for 1 servings:

• 175 g chocolate, half milk and half dark chocolate
• 375 g butter
• 200 g sugar
• 1 tbsp vanilla sugar (bourbon)
• 1 pinch of salt
• 6 eggs
• 175 g hazelnuts, ground
• 3 tbsp cocoa powder
• 200 g flour
• 3 tsp baking powder
• 150 ml Baileys Irish Cream
• 2 pts. Cake icing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Still tastes good after a week.

Place the chocolate in the freezer until hard, then grate it. Whisk together the butter, sugar, vanilla sugar, salt, and eggs. Combine the cocoa, flour, and baking powder and sift them into the butter mixture. Stir in the Baileys. Then add the ground hazelnuts and grated chocolate to the batter. If the batter is too hard, add a little more water (swirled in a measuring jug with the Baileys). Pour the batter into a large bundt cake pan. Bake at 150 degrees Celsius (convection oven) for approximately 70 to 90 minutes (use a toothpick to check if it’s set). Spread the cooled cake with the melted glaze.