1. Preheat the oven to 350°F (180°C). Grease a bundt pan* (10 cups) well and dust with flour. Set aside.

2. Add the eggs to a large mixing bowl and beat on high for about 2-3 minutes until very light and fluffy. Add vanilla extract, oil, and Eierlikör (eggnog) and mix until well combined. Mix flour, cornstarch, confectioners’ sugar, baking powder and salt, sift in 2-3 batches into the large bowl  and gently fold/stir in. You don’t want any lumps of flour in the batter and as much volume from the eggs as possible. Pour the batter into the prepared bundt pan and bake for about 50-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let the cake cool down inside the bundt pan for 10-15 minutes, then carefully remove from the pan and let cool down completely on a wire rack.

3. Coarsely chop the chocolate and add to a microwave-safe bowl together with the heavy cream. Melt the chocolate in short intervals in the microwave and mix with the cream. If the glaze is too thick, add a little coconut oil and stir it in. Drizzle the glaze over the cake and decorate with colored chocolate Easter eggs if desired (optional).