Easy Gugelhupf Cake with Eierlikör

Beat the eggs with the sugar and vanilla until foamy.

Gradually add in the oil and Eierlikör (and rum if desired – it enhances the flavor of the Eierlikör).

Sift together the flour and baking powder, then slowly add to the egg-sugar mixture until incorporated. Don’t overmix the batter.

Spray a bundt pan with non-stick cooking spray, pour in the batter and place on a baking sheet to keep the cake stable.

Bake on the middle rack of your oven for about 50 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes before turning over and releasing from the pan.

You can either eat the cake cooled down completely or still warm.

For the whipped cream, beat the heavy whipping cream, powdered sugar and vanilla until stiff. Roughly chop up the chocolate and fold into the whipped cream (you could also add chocolate chips). Keep cool in the fridge until ready to serve with your cake.