Welcome to a delightful exploration of the Classic Chocolate Ring Cake — a rich, moist, and deeply chocolaty dessert that's perfect for any occasion. With its beautiful Bundt cake shape and a dusting of confectioners' sugar, it’s as visually appealing as it is delicious.
The magic starts with all-purpose flour, providing structure to the cake. Granulated sugar sweetens the batter, complementing the rich taste of unsweetened cocoa powder. The baking soda and baking powder work together to help the cake rise, while a pinch of salt enhances all the flavors. Eggs add richness and help bind everything together. Buttermilk contributes to a tender crumb and a slight tanginess. Brewed coffee intensifies the chocolate flavor without making the cake taste like coffee. Vegetable oil keeps the cake moist, and vanilla extract adds a lovely aroma. Finally, unsalted butter is used to grease the pan, and confectioners' sugar gives the cake a beautiful finish.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent treat, serve it with a drizzle of warm chocolate ganache. It’s also delightful with fresh berries on the side for a touch of acidity.
First, preheat your oven to 350°F (175°C) so it's ready when the batter is. Take your Bundt pan and generously grease it with unsalted butter. Make sure you get into all those nooks and crannies to prevent sticking. In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. This will ensure everything is well combined and free of lumps.
In another bowl, beat the eggs lightly before adding the buttermilk, brewed coffee, vegetable oil, and vanilla extract. Mix until everything is nice and smooth. Gradually add the wet ingredients to the dry ingredients, stirring gently until you have a smooth batter. Avoid over-mixing, as this can make the cake tough.
Pour the batter into your prepared Bundt pan. Smooth the top with a spatula to ensure even baking. Place it in the preheated oven and let it bake for about 50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 15 minutes. This helps it firm up a bit so it doesn’t fall apart when you turn it out. Carefully invert the cake onto a wire rack to cool completely. Once it's cooled, dust the top with confectioners' sugar for a classic finish.
Share