John Myers
Small Baileys Brittle Chocolate Bundt Cake
The perfect small baileys brittle chocolate bundt cake recipe with a picture and simple step-by-step instructions.
- 100 g Brown sugar
- 100 g Soft butter or margarine
- 2 Pc. Eggs
- 1 tsp Vanilla sugar
- 150 g Flour
- 1 tsp Baking powder
- 2 tbsp Cocoa powder
- 100 ml Baileys
- 3 tbsp Hazelnut brittle
- 125 g Chocolate couverture
- Mix the sugar, butter, eggs and vanilla sugar for a few minutes on the highest setting with the hand mixer until foamy. Mix the flour, baking powder and cocoa powder and mix in briefly on a low level, alternating with the Baileys.
- Finally stir in the brittle. Put the dough in a greased and floured Gugelhupf pan and bake in the preheated oven in the lower third of the oven at 175 degrees for approx. 40 – 45 minutes.
- After baking, let cool in the pan. Remove from the mold and cover with melted chocolate couverture.
- Instead of hazelnut brittle, you can also use chopped roasted nuts or similar.
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