Summary

Ingredients

• 250 g butter
• 200 g suar
• 6 egg (s)
• 3 tablespoon, leveled cocoa powder
• 1 tablespoon, leveled cinnamon
• 125 ml coffee, stronger, lukewarm
• 150 g hazelnuts or almonds, coarsely round
• 250 g flour
• 1 packet baking powder
• 1 point cake icing (chocolate)
• 1 bag chocolate decoration (mocha beans)
• Fat and breadcrumbs for the mold

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Instructions

1. Preheat the oven to 175 °C (350 °F). Grease the bundt pan with fat and coat with breadcrumbs.
2. In a large mixing bowl, beat the 250 g butter with the 200 g sugar on medium speed for 3-5 minutes until light and frothy.
3. Add the 6 eggs one by one to the butter mixture, beating well after each addition.
4. In a separate bowl, combine the 250 g flour, baking powder packet, 3 tablespoons cocoa powder, and 1 tablespoon cinnamon. Sieve this mixture. Stir the sieved mixture into the butter and egg mixture until combined.
5. Stir in the 125 ml strong, lukewarm coffee. Fold in the 150 g coarsely chopped hazelnuts or almonds.
6. Pour the batter into the prepared bundt pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely. Cover with chocolate icing and decorate with mocha beans.