Chocolate Sockerkaka (with a white chocolate drizzle)

Melt the butter and coat the bundt pan's crevices.

Sprinkle cocoa all over the bundt's surface and tap for even distribution.

Mix 60ml milk and 50ml brewed coffee (cold) and whisk into the melted butter.

Whisk two small eggs together in a bowl.

Add 150g sugar to the eggs and mix.

Add the butter/coffee mixture to the egg and sugar mix.

Sift in 135g flour, 30g cocoa, 1 teaspoon baking powder, and 1 teaspoon vanilla sugar.

Stir until just combined, being careful not to overmix.

Pour the batter into the prepared bundt tin.

Melt the white chocolate and drizzle it over the cake.

Sprinkle over some Maltese's or any other toppings you prefer.

Equipment Needed

Spice Level: