Mamorierter Guglhupf / Chocolate Bundt Cake
This is the original recipe from the famous cook book by O&A Hess: Wiener Küche; 26th edition; Vienna: (about) 1925;
The recipe works great and tastes the way it should - yes it is rich but otherwise why bother - I tried many other versions and especially the modified US versions taste either too sweet (most Bundt receipes) or like cardboard.
As it is intended for breakfast - the Austrian Emperor always had Guglhupf for breakfast - to go with coffee it is on the verge of being sweet bread. So don't expect the usual US-style sugar bomb.
Two caveats: Try to get a real Guglhupf form - Bundt forms serve a different purpose
And get a kitchen scale - measuring by cups seems easier at first, it is actually more work and not as exact