Mix the wet ingredients together in a large bowl: the eggs, sour cream, almond extract and mix this well with the soft butter.
In another bowl mix the dry ingredients: sugar, flour, baking powder, almond flour, cinnamon and anis seed. Stir it well.
Cut the marzipan in small cubes and roll through the icing sugar. Make sure each cube is covered in a bit of sugar. This way you prevent it all sticking together.
Stir the dry ingredients through the wet ingredients and stir through the marzipan cubes and the cacaonibs..
Grease a bundt tin well and make sure each hook has a bit of grease. Dust with flour and shake out the excess four. Put the dough in the tin and place in the preheated oven.
If you have a large bundt tin bake for about 50 minutes and check if it is cooked. For smaller tins check after 30 minutes.
Take from the oven and leave to cool for 5 minutes before taking it out. Place on a cake rack to cool of further.
Leave to cool completely before adding your ganache.
Make the ganache by heating the cream and stir through the chocolate pieces. If everything is mied leave the ganace to cool a bit before processing