Cocoa Ripple Ring
Submitted by Casscooker2
A marbled vanilla cake layered with chocolate sauce and chopped walnuts, baked in a ring pan and served warm with a dusting of powdered sugar. Feeds 4 to 6 in under an hour.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minThis ring cake is all about the ripple. Layers of vanilla batter alternate with swirls of chocolate sauce and chopped walnuts, creating a marble effect that reveals itself beautifully when you slice in.
The batter is a simple creamed shortening and sugar base, nothing fussy. You build the cake in thirds, spooning chocolate sauce and walnuts between each layer. The oven does the rest.
Turn it out warm, dust with confectioners’ sugar, and serve. It’s the kind of cozy, unfussy dessert that feels like a warm hug on a Sunday afternoon.
Kitchen Tips
- Let the cake rest 5 minutes in the pan before turning out so it releases cleanly
- Serve warm for the best texture; the chocolate ripple is soft and gooey right out of the oven
- A ring pan gives the prettiest presentation, but a 9×9 square pan works just as well
Ingredients
Directions
Cream together shortening, sugar and the eggs until light and fluffy.
Stir together the flour, salt and baking powder.
Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.
Spoon ⅓ of the batter into a well greased 6½ cup ring pan or 9×9 inch pan.
Mix chocolate sauce and walnuts together and then sprinkle ½ over the batter in the pan.
Add the second ⅓ batter and then the rest of the chocolate sauce and walnuts.
Top with remaining batter.
Bake at 350℉ (180℃) for 35 minutes. Let stand for 5 minutes and then turn out of the pan onto a plate.
Sprinkle with confectioners sugar and serve warm.
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