Beat eggs, sugar and vanilla sugar for at least 3 minutes until frothy. Add the egg liqueur and oil and mix. Sift the flour and baking powder into the mixture. Just stir until the flour is wet!
Pour half of the batter into a cup cake pan or large loaf pan (2.5 liters). Sift the cocoa over the rest of the batter and fold in with the mocha beans. Pour this mixture onto the light-colored dough and pull it through gently with a fork.
Bake in a convection oven at 155 ° C for approx. 50 - 60 minutes. The cake stays fresh for a long time and stays nice and fluffy. Freezes well.
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