Iced Chocolate Ring Cake

    Iced Chocolate Ring Cake

    12saves
    1hour15min


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    Chocolate cake is always popular. This unusual version is enriched with a sweet prune purée and covered with a creamy ricotta topping. Serve it as a morning snack or for dessert. It's perfect with some fresh berries on the side.

    Ingredients
    Serves: 10 

    • Cake
    • 140g (2/3 cup) pitted ready-to-eat prunes
    • 150ml (1/2 cup) boiling water
    • 60g (1/4 cup) unsalted butter, at room temperature
    • 140g (3/4 cup) light brown sugar
    • 1/2 teaspoon vanilla essence
    • 2 eggs, lightly beaten
    • 100g (3/4 cup) self-raising flour
    • 100g (3/4 cup) self-raising wholemeal flour
    • 1 teaspoon baking powder
    • 4 tablespoons cocoa powder
    • Icing
    • 250g (1 cup) ricotta cheese
    • 1/2 teaspoon vanilla essence
    • 1 tablespoon icing sugar, or to taste, sifted

    Directions
    Preparation:40min  ›  Cook:25min  ›  Extra time:10min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease a 20cm deep ring tin.
    2. Place the prunes in a bowl and pour boiling water over them. Cover and leave to soak for 30 minutes.
    3. Beat the butter until soft and pale. Gradually beat in sugar. Purée the prunes with the soaking liquid in a blender until smooth, then add to the butter and sugar mixture with vanilla essence and beat until well mixed. Gradually beat in the eggs.
    4. Sift the white flour, wholemeal flour, baking powder and cocoa powder over the mixture, tipping in any bran left in the sieve. Fold in the dry ingredients until thoroughly combined. The mixture should be of a soft dropping consistency; add a little water if necessary. Spoon the mixture into the ring tin and level the top.
    5. Bake the cake for about 25 minutes or until slightly cracked on top and firm to the touch; a skewer poked in the centre of the cake should come out clean. Leave in the tin for 10 minutes, then run a knife around the inside to loosen the cake. Turn it out onto a wire rack to cool. This cake can be kept in an airtight container for 3 days before the topping is added.
    6. To make the icing: sieve the ricotta into a bowl. Add the vanilla essence and icing sugar; beat until smooth.
    7. Place the cake on a serving plate and spoon the ricotta frosting evenly over the top. Using a knife, swirl the frosting slightly, taking it a short way down the side of the cake. Place a little cocoa powder in a small sieve and dust it over the frosting. Serve as soon as possible.

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