Chocolate and Cinnamon Ring Cake

    2 hours 45 minutes

    This is a delicious chocolate pound cake which is lighter than a typical pound cake. It keeps well and tastes even better the next day.

    49 people made this

    Serves: 14 

    • 1/2 cup copha
    • 250g butter, softened
    • 3 cups (750g) white sugar
    • 5 egg yolks
    • 5 egg whites
    • 3 cups (375g) plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsweetened cocoa powder
    • 1/2 teaspoon ground cinnamon
    • 1 1/4 cups (285ml) milk
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon almond essence

    Preparation:30min  ›  Cook:1hour15min  ›  Extra time:1hour cooling  ›  Ready in:2hours45min 

    1. Preheat oven to 180 degrees C. Grease and flour a 25cm ring pan.
    2. Cream copha and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
    3. Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond essences.
    4. In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a ring pan.
    5. Bake for 1 hour and 15 minutes, or until a toothpick inserted in centre comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

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    Reviews in English (44)


    I made two batches of this cake for my boys birthday cakes. I made it a couple of weeks before (just in case!!). It turned out beautifully, so I froze it until their birthdays. It was absolutely delicious, and I recieved alot of compliments!! It would probably have been easier to make if I wasn't trying to make two batches at once!! It makes quite a large cake too!  -  18 Mar 2012


    I have tried at least 10 different chocolate bundt cake recipes over the years and this is the best yet!!!!!! Involves a bit more work with beating egg whites, but well worth it! This cake is very moist & the cinnamon gives it a special taste. Simply the best !  -  19 Apr 2007  (Review from Allrecipes USA and Canada)


    I thought this was a great cake. I love it when it first comes out of the oven. It has a great chocolate taste, but it's not strong. I did try the cake with a chocolate icing recipe from the back of a package: Hershey's Chocolate Cocoa (for baking), and I added choped almonds. After the cake had time to cool the next day, that was the end of it. Absolutely delicious. The cake was gone in two days. Some reviews I read suggested that the cake was not so much of a pound cake, but more light and springy. If you want more of a pound cake texture, just sift the dry ingredients twice, where it calls for sifting in the recipe, I have tried it that way.  -  09 Apr 2005  (Review from Allrecipes USA and Canada)