Cocoa Ripple Ring Bundt Cake Recipes

COCOA PECAN RING

Steps:

• In large bowl, dissolve yeast in warm water. Add cocoa, 1/4 cup granulated sugar, the shortening, salt, egg and 1 cup of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape dough from side of bowl. Cover; let rise in warm place about 1 hour or until double in size.
• Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small bowl, mix 1/4 cup granulated sugar and the pecans. Stir down dough by beating about 25 strokes. Drop dough by heaping teaspoonfuls into sugar-pecan mixture, coating each ball of dough. Place in pan, making 2 layers of balls. Cover; let rise in warm place about 40 minutes or until double in size.
• Heat oven to 375°F. Bake about 25 minutes or until golden brown. Place heatproof serving plate upside down onto pan; turn plate and pan over. Carefully remove pan. Cool slightly. In small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle glaze over coffee cake. Garnish with almonds. Serve warm.

COCOA RIPPLE RING BUNDT CAKE

Steps:

• In a bowl, blend together dry ingredients. Cream butter and sugar, then add eggs and vanilla and beat well. Next, alternate mixing the dry ingredients and the milk to the butter/sugar/eggs mixture.
• In a separate bowl, combine cocoa and sugar for the cocoa ring. Generously grease a 2-3 quart bundt pan. Add 1/3 of the batter to the pan, then sprinkle 1/2 of the cocoa ring mixture on top of the batter, and then add another third of the batter, followed by the last of the cocoa mixture, and lastly the rest of the batter.
• Be sure to keep the cocoa mixture away from the sides of the pan, otherwise it might cause the cake to tear when removing it from the pan.
• Bake approximately 45 minutes at 350 degrees. Depending on your personal oven, the bake time may be shorter or longer. Serve the cake plain, with powdered sugar sprinkled on top, or choose to drizzle chocolate sauce over the top.

COCOA RIPPLE RING

Steps:

• Preheat oven to 350°F.
• Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.
• Cream together butter and sugar.
• Add the eggs and beat until light and fluffy.
• Sift together the flour, salt and baking powder.
• Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.
• Mix together the filling ingredients.
• Pour 1/3 of the batter into the prepared mold.
• Sprinkle half the filling over the batter.
• Carefully add another third of the batter.
• Sprinkle with the remaining filling.
• Add the balance of the batter.
• Bake for 35 minutes, or until tester comes out clean.
• Remove from oven and let stand for 5 minutes.
• Invert and unmold cake.
• Dust with a sprinkling of confectioners' sugar through a sieve.
• Pour yourself a cup of tea and enjoy.

FRANGIPANE RIPPLE CHOCOLATE POUND CAKE

Steps:

• Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter, process until smooth. Cover and freeze for 35 minutes. Keep refrigerated until ready to use.
• Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees.
• Remove the frangipane from the refrigerator. Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds. Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add vanilla. On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 cups of the batter into the prepared pan, spreading evenly. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake until the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 minutes. Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes. Invert the cake and cool completely on a wire rack. Garnish with Chocolate Bow.
• Chocolate Bow: In the top of a double boiler, melt the chocolate. Let cool 10 to 15 minutes and blend in the corn syrup. Form the mixture into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use.

COCOA RIPPLE RING

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream the shortening and the sugar.
• Beat in the eggs until fluffy.
• In a seperate bowl, mix the flour, salt and baking powder.
• Alternating with the milk, blend the dry mixture into the egg mixture.
• Grease a bundt or 9x9" baking pan.
• Mix the cocoa and the walnuts together in a small bowl.
• Spoon 1/3 of the batter into the pan.
• Sprinkle 1/2 of the cocoa mix on top of this.
• Repeat layers with batter& cocoa, ending with batter.
• Bake for approximately 35 minutes.
• Let stand for 5 minutes when done.
• Turn onto a plate.

SUPER MOIST CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
• Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
• Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

COCOA RIPPLE CAKE

Steps:

• Heat oven to 350 degrees F. Spray a 10-inch fluted tube pan with no-stick cooking spray.
• Combine sugar and shortening in large bowl; beat at medium speed until fluffy. Add eggs; beat well.
• Combine flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, beating until smooth after each addition. Spoon about 2 cups batter into prepared pan.
• Combine hot chocolate mix and walnuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter.
• Bake 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pan. Remove to wire rack to cool completely.
• Transfer cake to serving plate. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
• Chocolate Glaze: Cook and stir baking chocolate and shortening in heavy small saucepan over low heat just until melted. Remove from heat; stir in powdered sugar and 2 tablespoons hot water. Stir in additional hot water, if necessary, 1/2 teaspoon at a time, until glaze is smooth and of drizzling consistency. Makes about 1/2 cup.