Summary

Ingredients

• 250 g butter, soft
• 70 g suar, brown
• 1 sachet vanilla sugar
• 1 pinch (s) salt
• 4 egg (s)
• 2 tablespoon Nutella
• 135 ml mulled wine
• 2 tablespoon rum
• 250 g wheat flour or spelled flour
• 3 teaspoons, leveled baking powder
• 3 teaspoon, heaped cocoa powder
• 1 pinch nutmeg, ground
• 1 pinch clove (s), ground
• 1 pinch cardamom, ground
• 1 pinch allspice, ground
• 2 teaspoons, heaped cinnamon, ground
• 100 g chocolate, dark, finely chopped
• 100 g hazelnuts or almonds, chopped

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Instructions

1. Preheat the oven to 180 ° C (top / bottom heat).
2. In the meantime, beat the butter until frothy, pouring in the sugar, vanilla sugar and salt while stirring constantly. Beat the butter and sugar mixture until the sugar has dissolved. Then stir in the eggs one by one until you have a homogeneous mixture. Add the Nutella and whip again well. Mix the rum with the mulled wine. Mix the flour, baking powder, cocoa and spices (the knife tips should be heaped well) in a separate bowl. Now alternately stir the dry flour mixture and the mulled wine-rum mixture into the creamy mass. Finally fold in the chopped chocolate and nuts (almonds).
3. Pour into a well-greased and crumbled bundt cake pan. Push the mold firmly a few times on the worktop so that the dough is evenly distributed and any air bubbles can escape.
4. Bake in the preheated oven for about 70 minutes. Make a chopstick test. If something sticks to it, leave the cake in the oven for a few more minutes.
5. Let the cake cool down in the tin for 10 minutes, carefully turn it out onto a wire rack and let cool down completely.
6. Dust with powdered sugar or cover with chocolate icing, depending on your taste.