Espresso Chocolate Bundt cake

Name: Espresso Chocolate Bundt cake
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 4 TSP Espresso powder (instant); 200 g Marzipan raw mass; 2 packages (75 g each) Chocolate mocha beans; 7-10 Tbsp Fat and breadcrumbs; 250 g soft butter/margarine; 500 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 375 g Flour; 1/2 package Baking Powder; 5 (50 g) easy go. tablespoon cocoa; 7-10 Tbsp Icing sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 20

4 TSP Espresso powder (instant)
200 g Marzipan raw mass
2 packages (75 g each) Chocolate mocha beans
7-10 Tbsp Fat and breadcrumbs
250 g soft butter/margarine
500 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
375 g Flour
1/2 package Baking Powder
5 (50 g) easy go. tablespoon cocoa
7-10 Tbsp Icing sugar

Directions

1
Pour 1/4 l boiling water over the espresso powder. Cool down. Dice marzipan roughly. Chop the mocha beans to 1 tbsp. Grease a ring cake tin (22 cm Ø; approx. 2.5 l capacity) and sprinkle with breadcrumbs
2
Cream fat, sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour, baking powder and cocoa, stir in with the espresso. Fold in marzipan and chopped mocha beans
3
Spread the dough into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 11/2 hours (cover after approx. 1 hour if necessary)
4
Leave the cake to cool in the mould for about 15 minutes. Then turn out of the tin and let it cool completely. Dust with icing sugar and decorate with the rest of the mocha beans