Wednesday, May 6, 2009

Cocoa Ripple Ring Revisited

1 1/2 cups sugar
1 cup butter, softened (2 sticks)
4 eggs
3 cups flour
1 1/2 tsp salt
4 tsp baking powder
1 1/3 cups milk
1/3 cup cocoa, or more, (mixed with a tbl or so of sugar if you like)

Cream the sugar and butter. Add the eggs and beat well. Sift together the flour, baking powder and salt. Add flour mixture and milk, alternately, mixing until smooth. Layer batter in thirds, alternating with cocoa mixture, into a well greased 12 cup bundt pan. Bake at 350 for 35-45 minutes, till toothpick comes out clean. Cool for 5 minutes in pan then turn out onto a plate, top with powdered sugar and serve.

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I posted about this cake some months ago and it's been crying out to be updated. This was something my dad used to make on Saturday mornings for breakfast. It's kind of like a coffee cake, but without any topping. Instead it has veins of chocolate running through it. It's simple, not too sweet, rich and wicked good. The recipe came from Better Homes and Gardens originally and I just noticed that there isn't any vanilla in it. That seems odd, next time I make it I might try putting some in. But it doesn't need it, that's for sure. Here's what you do.

First, mix together the flour, salt and baking soda. Then cream the softened butter and sugar. I don't always soften my butter properly and whenever I do take the time to I wonder why I don't more often. It makes creaming so much easier. Which is what's next, creaming. Then eggs. This is a half recipe, since I have a six cup bundt pan that I was using. That's why there was only one stick of butter and two eggs. Anyway, you want to mix the eggs in. Then alternate the flour mix and milk till they're all gone and it's well combined. Now prep your bundt pan. I usually use the spray stuff, I've found it's easier what with all the fluting. Now spoon a third of the batter into the pan. Sprinkle a layer of cocoa (I always mix a little sugar into it) on it and repeat. Twice. Each. Until they are all gone. I wound up not using all the cocoa this time for some reason. I should have put it all in. Oh well. Then it's into the oven till brown and lovely. Once it's cooled for five minutes it's flip time. Oh yeah. It's best warm with some powdered sugar. It's some good stuff kids.

39 comments:

Elra said...

Such a beauty! It look really moist and delicious.

Dajana said...

Looks soooooo good!
Your bundt pan is so lovely, I'd like to have one like that.

orangeblossomwater said...

Mmm,it looks totally fabulous!

Donna-FFW said...

OK, may I have some of this with my coffee please? I am saying please again, mister.

Seriously looks delicious I love the double cocoa rings throughout!

Michele said...

This looks so pretty and delicious! I have to admit that when I first read the title I instantly thought of something else. LOL

perfectginger said...

MMMMM delicioous! Can´t wait to try one of these . Totally loved the step by step pictures. Great job!!

Wandering Coyote said...

Beautiful job! I could go for a slice right now!

noble pig said...

Love the ripple, especially the second to last aerial shot where the ripple is peeking out. Gawd I love photographs of food.

unconfidential cook said...

What a beautiful addition to a weekend brunch. Thanks.

Joie de vivre said...

Bob, you know how one kind of gets a little jaded in the food blogging world because there are so many wonderful things to try and so many things to bookmark that it just gets overwhelming? Well, this bread speaks to my SOUL! I'm going to make this today or tomorrow! I will let you know how it goes because this is so beautiful. I'm printing it out RIGHT NOW!

The Brutal Gourmet said...

It always seems like so much cocoa when you are putting it in, but it firms up nicely. I love the idea of some vanilla extract, or almond, or coconut...

I have not made one of these in years -- I still have a photocopy of Mom's old, worn page from the gingham-covered BH&G cookbook, though :) When the 'rents come visiting next month I will have to surprise Dad with one. I want to do crepes like Dad used to too -- with bacon, cheese, egg and onion as well, if you want to join us for that. That should make for some good pictures, too!

The Brutal Gourmet said...

Oh, one more thing for any of you wondering when is best to make it -- ANY TIME! This thing stays moist for a good couple of days when well covered (if you can keep one around that long).

kaje said...

Yay cocoa ripple ring! I'm pretty sure it has never lasted more than 2 days in Brutal's & my house, so we cannot truthfully attest to its longevity... ;P

Chocolate and Whine said...

This looks great! I just bought a bundt pan and still haven't used it. This might be the recipe. Thanks for sharing!

Bob said...

Elra: Thanks!

Dajana: Thanks, I got it as a gift so I don't know where it came from.

orangeblossomwater: Thanks! :)

Donna: Heh, I'd give you some if I could.

Michele: Do I want to know what that was..? :)

perfectginger: Thanks! If you try it let me know how it comes out.

Wandering Coyote: Thanks!

noble pig: Heh, thanks. Yeah, pictures of food rule.

unconfidentialcook: Thanks! This would be great with a brunch.

Joie: Awesome! Thanks. You have to let me know how it goes. :)

Brutal: Oh you know I'm down with crepes. I've actually been meaning to make them recently.

Kaje: Heh, I don't think it's lasted that long here either.

Chocolate and Whine: Thanks! This would be a great first bundt, it's easy and satisfying.

pigpigscorner said...

Looks really light and fluffy! Love the ripple effect.

Karen said...

I love how this looks... just the slight vein of choc running thru it and it looks like it has such a nice crumb. I think this would be nice to make when we have company. Oh, yeah, I'm with Michele. I thought Bob was getting a little risque on us. LOL

Culinary Alchemist said...

MMMMMMM Two of my favorite things, Chocolate and cake... LOL AWESOME!!

duodishes.com said...

We would feel the overwhelming need to add vanilla to this, although it looks just great without it.

Steph said...

OMG, I wish I could make a cake by hand. That's amazing!! I need to try that some time, but I can't even do cookie dough by hand. I'm attached to the mixer..haha

Reeni♥ said...

This looks so yummy!!!! I love the cocoa ripples, they look so cool.

noobcook said...

this looks so fluffy! Baking a cake is something I would like to try in future :)

Stacey Snacks said...

I love a bundt for breakfast!
No need to update this classic cake. It is perfect the way it is.

Bob said...

pigpig: Thanks! The ripple is pretty cool.

Karen: Heh, not me. I'm the bashful type. ;)

Culinary Alchemist: Thanks!

duo: Next time I make one I'm going to add vanilla. It can only be good, really.

Steph: Heh, I almost never break out my mixer. For one it is a really crappy one and for another I just kind of like doing it by hand.

Reeni: Thanks!

noobcook: I highly recommend it. Baking a cake is usually quickly followed by eating a cake. ;)

Stacey: Yeah, there's nothing quite like cake for breakfast.

tamilyn said...

Oh, man-a slice of this and a mug of hot chocolate or an ice cold glass of milk? HEAVEN!

5 Star Foodie said...

Awesome! I would love a slice right now!

Lisa said...

Great cake! The batter looks so creamy I could eat it before it's been baked.

girlichef said...

This looks awesome...and know what, I'm the same way with softening the butter. (why!?) Bet the whole fam dam would love this!

Andrea said...

That looks quite stunning actually! Think I should try it (or email to hubby so he'll make for on Mother's Day?)

Bob said...

tamilyn: Totally. It goes really well with tea too. ;)

5 Star Foodie: Well I do still have a slice, but I have plans for it. Sorry. :)

Lisa: Thanks! Yeah, the batter is a good time. Heh.

girlichef: Thanks! Glad to know I'm not the only one.

Andrea: Thanks! Let me know how it turns out for you if you make it. :)

finsmom said...

This looks crazy tasty! Yum! Thanks for sharing!

Tangled Noodle said...

This is just lovely but you know what really caught my attention? The commen, "This is something my dad used to make . . . "!

We always hear about moms passing on their cooking secrets, tips, etc. to daughters but not often do we learn about dads to sons. I would love to know more about how your father may have been (or still is) an influence on your cooking!

Pocky said...

Hey Bob!

Great looking cake. I'll have to try this next weekend.

My computer did something weird, so sorry if I ended up double posting. lol

Danielle said...

Are you sending one to me for Mother's Day? I'd love a slice of that with my morning coffee.... mmmmmm looks really yummy!!

Spryte said...

YUM!! That looks so good!!

And I love how the ripple looks!

montrealsandy said...

I had bookmarked your dad's recipe since the first day it popped on Tastepotting and finally got around to baking my first bundt cake.

It's fantastic! Thanks for sharing. :)

(My ripples didn't turn out as nicely as yours... I had trouble gauging "1/3 of cake dough" for the 1st 2 layers of cake, and thus didn't have enough dough to properly cover the 2nd ripple. Oops!)

If I were to add vanilla, would 1 tsp be enough?

sue said...
This comment has been removed by a blog administrator.
Sheetal & Rahul said...

Iam visiting your blog for the first time and Iam really impressed with the recipes and the detailed recipes and pictures. Thanks for sharing.

Anonymous said...

Glad I did a search for "Cocoa Ripple Ring"! I used to make this a long time ago, and thought about it this morning. The ol' cookbook is still packed away after our recent move, but now I don't have to wait to find it before we can indulge in the chocolate ripple-y goodness. Thank you!

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