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Pre-heat the oven to 175°C (350°F) and grease and flour (I used cocoa) a medium-sized bundt or cake tin.
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Melt butter and stir in the milk and coffee.
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In a separate bowl, beat the eggs and sugar until fluffy. Add the butter mixture and continue to whisk until well combined.
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Combine the flour, cocoa, baking powder and vanilla sugar and then gradually add to the wet ingredients, being careful not to over mix.
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Bake for around 35-45 minutes - the cake is ready when an inserted skewer comes out clean.
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Let the cake sit in the tin for around 20 minutes and then remove it and allow it to cool completely on a wire rack.
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Melt the chocolate and drizzle over the cake (I let mine run down the tracks created by the bundt tin). Sprinkle with Maltesers, nuts or whatever else you fancy. Enjoy!