CLOUD RING CAKE with COCOA and Chocolate, a very soft and indulgent cake perfect for breakfast or an afternoon snack for the whole family, ideal with milk.
This cloud ring cake with cocoa is fluffy, very tall, fragrant with cocoa, with that slightly dripping dark chocolate topping that makes it even more irresistible.
I made it one Sunday morning because I wanted a simple cocoa cake that was still special. A soft ring cake for breakfast, perfect for dipping in milk, and also pretty to serve when you have last-minute guests.
Trust me: this is not the usual cocoa cake. It’s a tall, soft ring cake that doesn’t collapse, with a truly “cloud-like” texture. Light, airy, but at the same time moist in just the right way.
This Cloud Ring Cake with Cocoa and Chocolate is the cake you’ll make once… and then make again and again. Because it’s simple, reliable, and rises tall and soft without stress.
It’s the classic cocoa cake perfect for breakfast, the one you put on the table and it disappears slice after slice.
And now tell me the truth… can you already imagine it dunked in hot milk?
Join me in the kitchen today — there’s a cloud ring cake with cocoa and chocolate on the menu.
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour (the one you usually use)
- 1/3 cup potato starch (fecola di patate)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup + 2 tbsp granulated sugar
- 3 eggs
- 1/2 cup milk
- 9 oz chocolate
- 1 packet baking powder
- pinch salt
- pinch vanillin (vanilla powder)
- 1/2 cup vegetable oil
- 1/3 cup heavy cream (liquid)
Steps
Beat the eggs slightly then add the sugar and whisk for 5–7 minutes, until you get a pale, frothy mixture.
Add the oil in a thin stream (or warm melted butter), then the milk and the vanillin.
Sift together the flour, potato starch, cocoa, baking powder and salt, and fold them into the mixture in two additions, mixing gently from the bottom up.
Chop 70 g of the chocolate and fold it into the batter, pour everything into a greased and floured 8 2/3-inch (22 cm) ring pan and bake in a preheated conventional oven at 338°F (170°C) for 40–45 minutes (do the toothpick test).
Remove from the oven and let rest for 10 minutes on a rack.
Chop the remaining chocolate and place it in a bowl, heat the cream to a boil and pour it over the chocolate, stir until you get a smooth cream.
Pour it over the ring cake and let cool before serving.
Enjoy!
If you like the recipe click the stars at the bottom of the article. THANK YOU!
CLOUD RING CAKE with COCOA and Chocolate
If you are looking for:
super soft cocoa ring cake
easy cocoa and chocolate ring cake
cocoa breakfast cake
tall ring cake that doesn’t fall
soft cocoa ring cake that stays soft for days
you are in the right place.
Smart tips for a perfect Cloud Ring Cake:
Use room temperature eggs: they help the cake rise better.
Whisk the mixture well: the more air you incorporate, the fluffier it will be.
Always sift the unsweetened cocoa: you avoid lumps and the batter stays very light.
Do not open the oven in the first 30 minutes: that is the fastest way to make it collapse.
For a perfect coating, pour the chocolate when the cake is completely cold.
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FAQ CLOUD RING CAKE with COCOA and Chocolate
Why does the cocoa ring cake collapse after baking?
Because the batter wasn’t whipped enough or the oven was opened too early.
How to make a super soft cocoa ring cake?
Beat the eggs well, use room temperature ingredients and do not overwork the batter after adding the dry ingredients.
How long does it stay soft?
Stored under a cake dome it can stay soft for 3-4 days.
Can I make it with butter?
Certainly! If you prefer a more intense flavor you can use 100 g of butter.
Can cocoa be omitted?
Absolutely yes, if you don’t like it you can leave it out.
