This Water and Cocoa Ring Cake is the ideal solution if you’re looking for a rustic breakfast cake that stays moist for days without being heavy. Thanks to the use of Type 1 flour, this cake has a more structured and satisfying texture than the classic baked goods, making it perfect for dipping in milk or tea. It’s an excellent vegetarian recipe also for those who want to avoid dairy, replacing butter with the strong character of extra virgin olive oil.
The secret of this preparation lies in the perfect balance between the intensity of the bitter cocoa and the lightness of the water-based dough. Let’s see how to prepare it quickly and without mistakes, perfect for those who love authentic flavors and homemade preparations that taste good.
If you love ring cakes, try the grandma’s breakfast ring cake, the cloud ring cake, the milk ring cake and the cream ring cake!
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OTHER RING CAKES RECIPES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Preparation of Water and Cocoa Ring Cake
- 3 eggs
- 4.2 oz sugar
- 2 cups Type 1 flour
- 0.4 cups cornstarch
- 0.3 cups unsweetened cocoa powder
- 1/3 cup extra virgin olive oil
- 2/3 cups water
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Tools
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- Electric Whisks
- Hand Whisks
- Ring Cake Mold 8.7 inches
Steps for the Preparation of Water and Cocoa Ring Cake
Beat the eggs with the sugar until you get a light and frothy mixture. While continuing to mix, gradually add the extra virgin olive oil, which will give the cake a unique fragrance and a lasting softness.
Gradually combine the pre-sifted Type 1 flour, cornstarch, and unsweetened cocoa. Pour in the room temperature water and mix carefully until the batter is smooth, dark, and completely free of lumps.
Add the baking powder, vanilla extract, and a pinch of salt to the batter. Mix again for a few more moments to evenly distribute the flavors and leavening agent, ensuring the mixture is well homogenous before proceeding to baking.
Brush a 8.7-inch ring cake mold with a thin layer of oil and pour in the batter, leveling it well. Bake in a static oven at 356°F for about 40-45 minutes. Always perform the toothpick test: if it comes out dry, your ring cake is ready to be taken out of the oven.
Tips for a Perfect Result
The 8.7-inch mold: using a slightly narrower mold will allow the ring cake to rise very high, making it even more spectacular.
Extra Virgin Olive Oil: choose a mild extra virgin olive oil to allow the flavors of cocoa and vanilla to shine through.
Temperature: ensure that the eggs and water are at room temperature to promote a consistent rise without collapse.
Variations
End-of-Meal Dessert: serve it with warm custard or a scoop of ice cream to transform it into an elegant dessert.
Chocolate Chips: you can add a handful of dark chocolate chips to the batter for an even more indulgent touch.
Orange Scent: the grated zest of an orange pairs wonderfully with the cocoa and extra virgin olive oil.
Storage
In the Pantry: the ring cake stays soft for 3-4 days under a glass dome or wrapped in plastic wrap.
Freezing: you can freeze it in slices, so you’ll always have a healthy breakfast ready to go.
Now It’s Your Turn!
Have you ever tried making a cake using water as the main ingredient? This water and cocoa ring cake will surprise you with its simplicity and how it manages to stay moist.
Let me know in the comments if you like this “corrected” and rustic version or if you prefer more traditional desserts. If you try it, remember to tag me on social media!
FAQ (Frequently Asked Questions)
Can I use brown sugar?
Yes, brown sugar will give a slightly caramelized aftertaste that pairs wonderfully with Type 1 flour.
Why brush the mold with oil?
It’s a quick and effective method to prevent the cake from sticking, keeping the recipe entirely butter-free.
Is Type 1 flour mandatory?
No, you can use all-purpose flour, but Type 1 provides that rustic and authentic flavor that makes this ring cake special.
