Cocoa Ripple Ring

Recipe by Chef Kate
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.
  • Cream together butter and sugar.
  • Add the eggs and beat until light and fluffy.
  • Sift together the flour, salt and baking powder.
  • Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.
  • Mix together the filling ingredients.
  • Pour 1/3 of the batter into the prepared mold.
  • Sprinkle half the filling over the batter.
  • Carefully add another third of the batter.
  • Sprinkle with the remaining filling.
  • Add the balance of the batter.
  • Bake for 35 minutes, or until tester comes out clean.
  • Remove from oven and let stand for 5 minutes.
  • Invert and unmold cake.
  • Dust with a sprinkling of confectioners' sugar through a sieve.
  • Pour yourself a cup of tea and enjoy.
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