Swirled Chocolate Ring Cake


cups of all purpose flour
½ cup of whole wheat flour
3 tablespoons of milk powder
2 teaspoons of baking powder
½ teaspoon of baking soda
½ cup of unsalted butter
¾ cup of powdered sugar
¾ cup of milk
1 teaspoon of vanilla extract
2 tablespoons of cocoa powder
2 tablespoons of hot water


1. Preheat oven to 170C. Grease a 6 cup Bundt pan or a regular 7′ round/square pan. I used a mini bundt pan & one 2 cup bundt pan.
2. Sift together all dry ingredients – flour, milk powder, baking powder and baking soda, keep aside. Pour hot water on cocoa powder and mix well to form a paste, allow it to cool.
3. Cream the butter and sugar till light and fluffy. Add the flour mix and milk alternately, starting and ending with flour to get a smooth batter. Add vanilla essence to the batter. Mix again. I added another 2 tablespoons of milk as I felt the batter was quite thick.
4. Now add chocolate paste to the batter with a spoon & gently swirl with another spoon to make marble effect. Do Not use the same spoon for marbling & also Do Not mix uniformly. Both vanilla & chocolate mixture should show separately as marble effect.
5. Pour the batter in the prepared pan & bake for 35-40 minutes or until a toothpick inserted comes out clean. My mini was done in 20 mins & 4 Cups bundt was done in 40 minutes. Cool in the pan for 3-4 hours, then de-mould. Pour melted chocolate over it before serving.


The cake came apart after de-moulding, which I believe is due to too baking powder so I am going to try it out next time after reducing the quantity.