Beat butter or margarine with vanilla sugar, salt, 200 g sugar and eggs until frothy. Add the flour and baking powder with the milk. Remove 1/3 of the dough and stir in the chocolate, cocoa, remaining sugar, rum and milk. Stir the almonds into the rest of the batter. Grease a bundt pan and sprinkle with breadcrumbs.
First pour in half of the light dough, then the dark dough and then the remaining light dough. Pull a fork through the dough in a spiral. Bake for 90 minutes at 180 ° C. Dust with icing sugar after cooling.