Chocolate ring cake

    Chocolate ring cake

    2saves
    1hour40min


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    There are infinite variations on this ring cake that can be baked on a baking tray, in a loaf tin or in a ring tin. You can also add chopped nuts or dried fruit.

    Ingredients
    Serves: 12 

    • 160 g (2/3 cup) white sugar
    • 250 g (1 cup) butter
    • 4 eggs
    • 500 g (4 cups) flour
    • 2 teaspoons baking powder
    • 125 ml (1/2 cup) milk
    • 55g (1/3 cup) choc chips or finely chopped chocolate
    • 55 g (1/3 cup) melted dark chocolate, for icing

    Directions
    Preparation:15min  ›  Cook:1hour25min  ›  Ready in:1hour40min 

    1. See footnotes for cooking times depending on your choice of baking tin. Grease and flour your cake tin. Weigh and measure all the ingredients. Remove any cold ingredients from the refrigerator 1 hour before beginning so that they will be at room temperature.
    2. Beat butter and sugar until light and fluffy and sugar has dissolved. Separate eggs and stir egg yolks into mix.
    3. Sift flour and baking powder; add to the mixture in batches, alternating with the milk. Mix until all ingredients are combined.
    4. Beat egg whites until stiff and fold into mixture with spatula. Fold other ingredients such as chocolate chips, chopped nuts or dried fruit into the mixture at this point.
    5. Pour mixture into tin (if using.) Smooth the top with a spatula.

    To use a 24-cm (9 1/2-in) fluted ring cake tin

    1. Preheat oven to 180°C (350°F, gas mark 4).
    2. Follow steps 1 to 6.
    3. Place mixture in tin; bake for 65 minutes (see Cooking Times). Test to see if cooked.
    4. Remove cake from oven; leave in tin for 10 minutes to cool. Turn out onto a wire rack and leave to cool completely.
    5. When the cake has cooled, cover with melted chocolate.

    Cooking Times

    *Flat cakes baked on baking tray: Oven temperature 180°C; middle rack; cooking time 15–20 minutes
    *Medium–high pastries baked on baking tray or in a loaf tin: Oven temperature 180°C; middle rack; cooking time 20–40 minutes
    *Tall cakes in a ring tin: Oven temperature 180°C; middle rack; cooking time 50–70 minutes

    Try this, too…

    *For a Fruit and Nut Ring, mix 50 g (1/3 cup/2 oz) chopped blanched almonds, 50 g (1/4 cup/2 oz) each of chopped candied lemon and orange peel and 90 g (3/4 cup/3 1/4 oz) sultanas (golden raisins). Add 2 tbsp flour. Fold ingredients into the basic mixture with the egg whites. Mix 90 g (3/4 cup/3 1/4 oz) icing (confectioners') sugar with 2 tbsp lemon juice or rum and ice the cooled cake.
    *For a Chocolate Walnut Cake, chop 100 g (2/3 cup/3 1/2 oz) chocolate and 50 g (1/2 cup/2 oz) walnuts and fold them into the basic mixture with the egg whites. Cover cooked and cooled cake with melted dark (semisweet) chocolate.

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