Chocolate-Mocha Ring
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
instant coffee, espresso
|
*
|
| ¾ | cup |
milk
|
|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
instant coffee, espresso
|
*
|
| 177 | ml |
milk
|
|
| 59 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
Directions
In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and ¼ teaspoon salt.
Add espresso, milk, butter and vanilla.
Beat with an electric mixer on low-speed until combined.
Add egg and beat 2 minutes more.
In a greased 2 quart ring mold lined with waxed paper, pour mixture.
Microwave on medium high for a few minutes, then on high until done, approximately 16 minutes.
Check doneness with toothpick.
To serve, invert onto a plate.
Remove the waxed paper.
