- Flour type 00 340 g
- Baking powder for sweets 10 g
- Sugar 155 g • 470 kcal
- Milk 190 ml • 49 kcal
- Butter 140 g • 717 kcal
- Vanillin 1 tsp
- Bitter cocoa 20 g • 320 kcal
- Eggs 3 • 130 kcal
- Yolks 1
The chocolate marbled ring cake is the dessert to eat for breakfast and also as a snack, and it is the two-tone variant of the classic ring cake, composed of two types of dough, one with vanilla and one with cocoa. A cake that is simple and quick to prepare, fluffy, light and moist; you can also prepare it with your children.
How to Prepare the Chocolate Marbled Ring Cake
Sift the flour and the baking powder in a large bowl (1). Add the sugar and amalgamate well the ingredients, blending with a tablespoon (2). In a second bowl, beat the eggs with a whisk until they become frothy (3).
Liquefy the butter and let it return to room temperature (4). Add it to the beaten eggs and add also the milk, always at room temperature. Add the obtained liquid mixture to the flour, little by little, and blend well with the whisk, so to prevent the formation of lumps (5). Divide the dough in half, and place the two half in two different bowls. In the first bowl add a teaspoon of vanilla extract. and in the second bowl add the bitter cocoa (6). Blend both doughs, until they are smooth and homogeneous.
In a previously floured and buttered baking tray, create a first layer with half of the vanilla mixture (7). Immediately afterwards, pour the cocoa dough (8) in an irregular way. Finish with the remaining vanilla dough (9). To emphasize the effect of "marbled ring cake", create some circles with a knife in the mixture, but be careful not to overdo it otherwise the two doughs will mix too much and you will lose the marbled effect. Cook at 170° C in a convection oven for 55 minutes, so that the heat spreads uniformly. Let the chocolate marbled ring cake cool down, turn it upside down on a plate and serve it sliced with a sprinkling of confectioner’s sugar.
How to Preserve the Chocolate Marbled Ring Cake
The chocolate marbled ring cake can be perfectly preserved for about 5 days, in a hermetically sealed container that preserves its moisture, otherwise – if left in the cake tin without being covered – you risk drying it excessively.