Small Baileys Brittle Chocolate Bundt Cake

5 from 5 votes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 400 kcal


  • 100 g Brown sugar
  • 100 g 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.


Serving: 100gCalories: 400kcalCarbohydrates: 54.7gProtein: 7gFat: 12.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Asia Noodle Shrimp Omelette Wok

Raspberry, Nut, and Vanilla Sponge Cake