Instructions:

• Grease a Bundt pan (22-24 cm / 9-inch) with margarine or butter, dust with cocoa powder, and tap out the excess.
Pro Tip: An easy and mess-free trick is to pop on a disposable glove, grab a pat of margarine, and rub it into all the nooks of the pan! You can also dust with flour, but cocoa powder matches the color of a chocolate cake so much better.
• Preheat your oven to 175 °C (350 °F) standard bake.
• Insert the butterfly whisk into the mixing bowl. Add the eggs, sugar, and vanilla sugar to the bowl and whip until light and foamy for 3 min / Speed 4.
• Next, add the instant pudding mix, oil, and milk, and mix for 2 min / Speed 3.
• Remove the butterfly whisk. Sift together the flour and baking powder, then add to the bowl along with a pinch of salt. Mix for 25 sec / Speed 4 until just combined.
• Optionally, fold the chocolate chips into the batter.
• Pour the batter into your prepared Bundt pan and bake for about 50 minutes.
• Towards the end of the baking time, do a toothpick test to check for doneness. Insert a wooden skewer into the thickest part of the cake. If wet batter clings to it, bake for a few minutes longer. If it comes out with just a few moist crumbs, your cake is done to perfection!
• Remove from the oven and let cool on a wire rack for 10–20 minutes. Then gently invert the cake onto a serving platter.
• For the chocolate glaze, clean and thoroughly dry the Thermomix® mixing bowl.
• Add the roughly chopped chocolate to the mixing bowl and chop for 3 sec / Speed 7.
• Scrape down the sides with the spatula if needed, then melt for 4 min / 50 °C / Speed 1.
• Drizzle the melted chocolate glaze over the cooled cake and top with chocolate, hazelnut, and caramel bits (or any toppings your heart desires!).
Pro Tip: Don't let those delicious melted chocolate scraps in the mixing bowl go to waste—turn them into a heavenly hot chocolate! Simply add a cup of milk (about 200 ml) to the bowl and heat for 5 min / 80 °C / Speed 2. Then froth for 1 min / Speed 8 and serve warm!