Roll n' Dough
Eierlikör Bundt Cake
A moist and festive Bundt cake made with advocaat liqueur, ground hazelnuts, and plenty of chocolate. Perfect for Easter or any celebration!
📝 Ingredients
- 200g margarine
- 6 eggs
- 230g sugar
- 230g flour
- 20g cornstarch
- 1 pack baking powder (16g)
- Sprinkle of salt
- 100g ground hazelnuts
- 150ml Eierlikör (advocaat)
- 150g chocolate chips (or chopped chocolate bunnies)
- 200g dark chocolate (for coating), can be substituted with powdered sugar for a less decadent version
🍽️ Recipe Notes
- Yields one large Bundt cake
- Substitute butter for margarine if preferred
- Perfect for Easter, Mother’s Day, or festive gatherings
👩🍳 Instructions
- Preheat oven to 160°C (fan). Grease a Bundt pan well.
- Beat margarine and sugar on high speed until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift flour, starch, baking powder, and salt over the wet ingredients and mix gently.
- Add Eierlikör and stir to combine.
- Fold in the chocolate chips.
- Pour batter into prepared Bundt pan and bake for 45–55 minutes, or until a toothpick comes out clean.
- Let cake cool in the pan, then invert and carefully remove from pan once mostly cooled.
- Melt chocolate and drizzle over the cooled cake.
- Let the glaze set and enjoy!
