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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