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That’s how it’s done:
Mix the flour and baking powder and fold in together with the egg liqueur. Only stir for as long as necessary.
Fold in chocolate chips.
Pour the dough into the Bundt cake tins and bake in the preheated oven for about 20-25 minutes. Don’t forget to do the toothpick test.
Remove from the oven, wait about 7 minutes and then turn out of the tin. Allow the cake to cool on a wire rack.
For the drip, chop the chocolate if necessary. Melt 2/3 of the chocolate over a hot water bath. Remove the chocolate from the water bath, stir in the rest of the chocolate and coconut oil until the mixture has cooled to lukewarm. Then pour over the cake and let it run down the edge.
Tips:
If you don’t like dark chocolate you can also use whole milk chocolate coating.
A Bundt cake is about the size of 2 muffins. Instead of 6 Bundt cakes, you can also bake 12 muffins. The baking time will then be slightly shorter.
I use this form* .
Eggnog can easily be swapped for milk. Bailey’s * is also delicious.
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