The soft ring cake with cream and cocoa is a cloud of deliciousness! This ring cake is an absolute must-try; the fresh cream in the batter makes it so soft that it melts in your mouth.
A simple and quick recipe, a pantry cake that is always a favorite because it is loved by both adults and children, and you can make it in ten minutes. Indeed, you beat the eggs and sugar, add cream and seed oil, then incorporate flour, cocoa, and baking powder, mix with a spatula, pour into the mold, and bake.
Just like the chocolate plumcake and the classic ring cake, it is the perfect classic recipe for breakfast or an afternoon snack with tea, fruit juice, or a coffee latte.
Let’s see how to prepare it together, and I’m sure it will become your favorite cocoa ring cake!
See you soon, Susy
- Difficulty: Easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 394.77 (Kcal)
- Carbohydrates 49.82 (g) of which sugars 27.53 (g)
- Proteins 7.64 (g)
- Fat 21.29 (g) of which saturated 2.55 (g)of which unsaturated 6.34 (g)
- Fibers 3.33 (g)
- Sodium 33.42 (mg)
Indicative values for a portion of 105 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
Ingredients for the soft ring cake with cream and cocoa
- 3 eggs
- 7 oz sugar
- 1 cup fresh whipping cream
- 3.5 tbsp peanut oil
- 1.5 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 packet baking powder
- 1 tsp vanilla extract
You will need
- Electric whisk
- Bowl
- Spatula
- Ring cake mold
Preparing the soft ring cake with cream and cocoa
Place eggs, sugar, and vanilla extract in a bowl, use an electric whisk to beat until the mixture is light and frothy.
Pour in the cream and seed oil gradually, and continue to beat the batter with the electric whisk at a lower speed.
Incorporate the sifted flour, unsweetened cocoa, and baking powder, and mix with a spatula. The batter is ready when it’s creamy and lump-free. Pour it all into a ring cake mold and bake in a preheated oven at 350°F for about 40 minutes.
Do the toothpick test because the cooking time is indicative and varies from oven to oven.
Remove the soft ring cake with cream and cocoa from the oven and let it cool well before removing it from the mold.
Storage
Store the ring cake under a cake dome; it will stay soft for days.
