Two-Flavor Ring Cake

This cake brings me back to my childhood. My mum used to make it often and I remember helping her. I was 5 or 6 years old, thus it is one of the very first cakes I remember in my life.

This is my remake of the original recipe. It is extremely easy to make and it is great for breakfast or your coffee breaks.

I hope you will enjoy it with your family and friends too 🙂

Two-Flavor chocolate Ring Cake
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time40 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian


  • 300 gwhite spelt flour (or white flour type 0)
  • 180 glight muscovado brown sugar
  • 130 mlsunflower oil (cold pressed)
  • 20 gunsweetened cocoa powder
  • 15 gbaking powder
  • 4eggs
  • 1lemon (zest only)


  1. – put the eggs and the sugar into a large bowl or planetary mixer;

    – whisk for about 15 minutes till you get a voluminous smooth cream;

    – sift the flour and the baking powder onto the egg cream, and mix gently with a rotary movement from the bottom to the top of the bowl;

    – pour the oil and mix gently till it gets completely absorbed;

    – add the grated lemon zest and mix well;

    – pour half of the mixture onto a greased ring cake baking tray of 22 cm diameter;

    – add the cocoa powder to the remaining mixture and mix well;

    – pour it onto the layer you have poured onto the baking tray previously;

    – bake at 180 degrees for about 40/45 minutes;

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