Ingredients

4 eggs
220 g sugar
320 g flour
200 ml whipping cream
1 pack of baking powder
80 ml oil
20 g cocoa powder
2 teaspoons instant coffee (e.g. Nescafé)
a little rum

preparation

1. First beat the eggs and sugar until foamy and then stir in the oil and whipped cream. Then fold in the flour and baking powder.

2. Now put half of the dough into a greased Bundt cake tin sprinkled with breadcrumbs.
At night, dissolve instant coffee in a little water and add it to the other half of the dough. Add rum and sifted cocoa powder. Stir well and pour into the mold.

3. Now bake in a preheated oven at 170 °C for approx. 40 minutes. Do a stick test. If the stick remains clean, the Bundt cake is finished baking. If dough sticks to the stick, the Bundt cake must continue to be baked. Dust the bundt cake with cocoa after baking.