Chocolate Ring Cake Recipes

GLAZED ITALIAN CHOCOLATE RING CAKE

Steps:

• Put the chocolate in a heatproof bowl. Heat the cream over medium heat until it forms little bubbles around the edge of the pan. Pour the cream over the chocolate and let it sit for 5 minutes, then add the butter and sugar and stir until completely smooth. Set aside to cool.
• Preheat oven to 350 (175 C) degrees with rack placed in the center.
• Oil a 9-inch savarin mold or plain tube pan with oil or cooking spray.
• Sift the flour, cornstarch, salt and cocoa powder through a fine strainer set over a mixing bowl.
• Whip the egg whites in a large bowl (by hand or with an electric mixer with the whip attachment) until they form soft peaks.
• In another mixing bowl, whisk the egg yolks, sugar, yogurt and vanilla until smooth and airy. Slowly add the oil while mixing to incorporate. Add the flour mixture to the egg mixture and combine with a wooden spoon or spatula until the flour is no longer visible. Add the egg whites and fold gently until incorporated.
• Pour the batter into the pan (it will almost reach the top) and place in the oven. Bake 30-35 minutes, until the edges of the cake begin to pull away from the sides and a toothpick inserted in the middle comes out clean. The cake will crack along the middle - that's what you want.
• Cool in the pan 10 minutes, then gently invert onto a cooling rack. Cool completely.
• Put the cake cracked side up on a large plate or serving platter. Pour the glaze over the cake. Dump the berries in the middle of the cake, then slice and serve.

EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE

Steps:

• Preheat oven to 400 degrees.
• On a cookie sheet grease and flour a circle
• approx 7 inches.
• In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan.
• Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy.
• Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes.
• Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff).
• For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated.
• Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring".
• For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.

MOIST CHOCOLATE RING CAKE RECIPE - (4.1/5)

Steps:

• Bring the syrup ingredients to the boil and ensure sugar is completely dissolved. Boil for 5 minutes and let completely cool down. Cake: 1. Melt margarine, sugar and cacao 2. Let completely cool down 3. Add eggs one by one, mix each egg in thoroughly 4. Sift in the dry ingredients and mix thoroughly 5. Bake in a ring pan for around 30 minutes at 180 C 6. Take cake out of the oven and pour the cooled down syrup over the cake immediately. Let the cake cool down completely before taking it out of the pan. Decorate with caramel, grated chocolate, nuts etc. Tip: After taking the cake out of the oven, you can first use a sharp object to make some incisions in the cake before pouring the syrup over.