The Bimby chocolate ring cake is a soft, delicious dessert perfect for breakfast or a family snack.
I often make it because it is a simple and quick recipe, ideal even when I have little time but don’t want to miss out on a homemade dessert.
If you love breakfast sweets, I also recommend the soft yogurt ring cake and the lemon loaf, two recipes that have won over many readers on my blog.
With the Bimby, the ring cake comes out tall, soft, and even: a result that pleases both adults and children, especially with a nice cup of milk or tea.
See you soon, Susy.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 397.89 (Kcal)
- Carbohydrates 48.69 (g) of which sugars 27.13 (g)
- Proteins 7.38 (g)
- Fat 21.23 (g) of which saturated 13.11 (g)of which unsaturated 7.92 (g)
- Fibers 2.94 (g)
- Sodium 32.62 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Bimby Chocolate Ring Cake Ingredients
- 1 cup sugar
- 2 1/8 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 eggs
- 2/3 cup milk
- 1 packet baking powder
- 3.5 oz 55% dark chocolate
- 3/4 cup butter
Useful Tools
- Pan Bundt cake mold
- Kitchen Robot Bimby
- Spatula
- Sieve
Bimby Chocolate Ring Cake Preparation
1. Preheat the oven to 350°F. Butter and flour a 9.5-inch Bundt cake pan.
2. Place the chopped dark chocolate in the Bimby and chop for 10 seconds at speed 8. Set aside.
3. Put the sugar and eggs in the Bimby bowl and beat for 1 minute at speed 5.
4. Add the melted butter and milk, mix for 30 seconds at speed 4.
5. Add the sifted flour and cocoa, work for 40 seconds at speed 5.
6. Add the chopped chocolate and baking powder, mix for 20 seconds at speed 4.
7. Pour the batter into the prepared pan.
8. Bake in a preheated static oven at 350°F for about 35–40 minutes.
9. Perform a toothpick test before removing from the oven.
10. Let cool and serve with a dusting of powdered sugar.1. Preheat the oven to 350°F. Butter and flour a 9.5-inch Bundt cake pan.
2. Melt the dark chocolate together with the butter in a bain-marie or microwave. Let it cool slightly.
3. Beat the eggs with the sugar using electric whisks until the mixture is pale and fluffy.
4. Gradually add the milk and the melted butter and chocolate mixture, continuing to mix.
5. Gradually add the sifted flour and cocoa, mixing with a spatula from bottom to top.
6. Finally, incorporate the sifted baking powder.
7. Pour the batter into the prepared pan.
8. Bake in a preheated static oven at 350°F for about 35–40 minutes.
9. Perform a toothpick test before removing from the oven.
10. Let cool and serve with powdered sugar.
Storage and Tips
The chocolate ring cake can be stored under a glass dome for 3–4 days.
You can also slice it and freeze it for up to 1 month, wrapping each slice individually in plastic wrap.
For a gluten-free variant, replace the all-purpose flour with a gluten-free cake flour mix.
For a fresh effect, add the grated zest of an orange.
You can use a more intense dark chocolate (70%) for a bold taste.
Frequently Asked Questions About the Bimby Chocolate Ring Cake
Can I reduce the butter?
Yes. You can replace half of the butter (3/4 cup) with about 1/3 cup of mild vegetable oil. If you prefer, you can replace all the butter with 2/3 cup of vegetable oil: the ring cake will still be soft, slightly lighter, and moist.
Can I use only cocoa without dark chocolate?
Yes, you can do it, but the result will be less intense and less moist. In this case, I suggest increasing the cocoa to 1/2 cup and adding 2 tbsps more butter to compensate for the absence of melted chocolate.
