The chocolate ring cake is an extremely soft, moist and enveloping dessert thanks to the chocolate that makes it very indulgent. The procedure to make it is really simple — a hand whisk is all you need to mix the ingredients and you’re done.
The procedure is the same as the 5-minute cocoa cake and it’s perfect plain or served with a spoonful of chantilly cream.
The chocolate bundt cake I prepared today is flavored with vanilla; I used a whole vanilla bean in the batter. Its soft and moist texture is due to the ricotta in the batter. Adding chocolate chips makes it even more irresistible and indulgent.
Ricotta is a fundamental ingredient for the success of the cake: its whey-based composition gives unique softness to the dough, resulting in a very tender and slightly moist structure. I assure you your cake will disappear in no time!
Also try other ricotta cakes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 10 servings
- Cooking methods: Conventional oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 7/8 cups all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 3/4 + 2 cup + tbsp granulated sugar
- 1 cup ricotta
- 1/3 cup peanut oil (or 95 g (about 3.4 oz) softened butter)
- 3 1/2 tbsp whole milk
- 2 eggs (medium)
- 1 sachet baking powder
- 1 bean vanilla
- 1 tbsp aromatic rum (optional)
- 1/3 cup dark chocolate chips (use any chocolate you prefer)
- 2 tsp butter
- 2 tbsp sweetened cocoa powder for dusting
- 3 1/2 tbsp dark chocolate chips
Tools
- 1 Bowl large
- 1 Hand whisk
- 1 Kitchen scale
- 1 Ring cake pan 8 3/4 in diameter
Procedure
Place the ricotta in a bowl with the sugar and mix very well until smooth and silky. Add the eggs, one at a time, then add the oil, milk and vanilla.
Sift the flour and cocoa together with the baking powder.
Add the dry ingredients to the bowl and whisk to obtain a homogeneous batter.
Add 1/3 cup of dark chocolate chips.
Transfer the batter into the prepared ring pan (buttered and floured).Scatter the remaining chocolate chips over the surface.
Bake the cake in a preheated conventional oven at 356°F for about 40 minutes.
Check doneness with a skewer; if necessary, extend the baking time a few minutes. Be careful not to overbake, or the cake will dry out.The chocolate ring cake is ready — let it cool slightly before unmolding. Place it on a plate and let it cool completely.
If you like, dust with powdered sugar and serve.
Tips
Storage
The chocolate ring cake keeps at room temperature for 3 days in a cool, dry place.
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