20 September 2007

Cocoa Ripple Ring

This is one recipe that really appealed to me from the Better Homes - Desserts CD sent by an online friend and blog reader - Ritu. My additions to the recipe were addition of some lovely blue-green poppy seeds and a generous swig of Cointreau. I'm not the one who generally indulges in icing, but since the ripple cake split horizontally as i was trying to turn it out from the ring, the fudgy icing helped bind the layers together.

I stuck to the recipe apart from the two additions mentioned above.

Cocoa Ripple Ring
Time Taken: Under 45 min
Makes 8 servings
Recipe Source: Better Homes

What you need:

1/2 cup softened butter
3/4 cup sugar
2 eggs

1 1/2 cups sifted AP flour
3/4 tsp salt
2 tsp baking powder
2 tbsp poppy seeds

2/3 cup milk
2 tbsp Cointreau or Grand Mariner
1/3 cup presweetened cocoa powder
1/3 cup broken nuts

6 1/2 cup ring mould

Cream together butter and sugar till light and fluffy.
Sift together flour, salt, baking powder.
Add to creamed mixture along with poppy seeds alternately with milk, beating well after each addition. Mix in the liquor.
Spoon 1/3 of batter into well greased 6 1/2 cup ring mold or 9 x 9 x 2 inch pan.
Mix pre-sweetened instant cocoa powder and broken nuts; sprinkle half over batter in pan. Repeat layers, ending with batter.
Bake at 350 degrees for 35 minutes. Let stand 5 minutes; turn out of mold, serve warm.

The fudgy top was made using the leftover sweet cocoa-nut mixture, some cream and a tbsp of butter. I had a quite a bit of the cocoa-nut mix leftover after sprinkling between the layers, so it was a good way to put it to use.

The poppy seeds give a lovely spotted look to the cake and the orange liquor gives it the exotic taste. I'm sure this cake will do well as a coffee-cake sans the fudgy topping, but with it, it's just super to carry to a friend's place or a picnic or just to make someone happy! This slice of cake is for my dear friend and her hubby S as they've celebrated their 1st Anniversary this week. Here's wishing you both a lifetime of happiness :)


lakshmi said...

what is AP flour?

Nandita said...

All purpose flour - maida

Happy cook said...

It does looks so delicious.
hey goo that the cake rippled, because i love the icing and if it didn't ripple you would have not used the icing.

bee said...

half cup butter? on nandita's blog? something's up for sure. ;-)

Nandita said...

Thanks Happy Cook!

Bee-You got me girl!!Nandita made this for friends and one can't take dry-boring stuff for them right??

Nandita said...

Besides it was dedicated for a friend's anniversary too :) I hardly got to have a bite of this one

Raaga said...

Aarti sent flowers and you gifted us this. This is really the sweetest thing Nandita. Thanks from S and me sweetheart!

Hugs... you made our day!

Siri said...

Hey Nandita,

The cake is awesome and looks so yummy.. :D .. loved ur nutty cocoa cake..:)

marriedtoadesi.com said...

Looks moist and delish!


Cynthia said...

The creamy cocoa-topping that you drizzled on top of the cake has be licking my fingers :)

Jyothi said...

wow! looks cool. Thanks for sharing.

Roopa said...

what a lovely way for a celebration! looks yum... :)

Shankari said...

Nandita, I have sent you an email

Pooja V said...

Wow...ur friends r so lucky for getting :).

Meeta said...

The butter stood out for me too LOL! Nandita love to see this indulgence here. It looks yummylicious!

Cinnamon said...

The cake looks sinfully delicious!!! I can grab a large piece insipte of the butter :)

Rohini's kitchen said...

The cake looks yummy!

riitu said...

thanks for the credit line...

i really have to come to mumbai even if its only to sample your cooking !!!

cheerssss !!


Manisha said...

Nandita, I think it's OK to cook food that is satisfying but not necessarily healthy. You're not going to gorge yourself on this nor are you likely to eat this day in and day out or similar foods. Eat it, enjoy it and walk extra the next day. You'll be just fine!

Sounds like this cake is very sweet though!

lALA said...

Have you made rasmalai yet. I am looking for the aunthentic recipe.
Thank you

Shweta said...

Hi Nandita!
That looks delicious!
I have started blogging recently... I just added a link to your blog on mine, hope that is okay :)

Tee said...

Yum! that looks so moist and divine!
btw, I had sent you my entry for WBB#15, and did not get a reply from you...in case you did not get my mail, i can resend it. thanks!

musical said...

Slurp! Having a cup of tea right now, and so craving this!

KayKat said...

I think adding the Cointreau was a killer idea! All the better with the fudge icing.

deepanjali said...

Your blog is nice. I think you should add your blog at www.blogadda.com and let more people discover your blog. It's a great place for Indian bloggers to be in and I am sure it would do wonders for your blog.

Raaga said...

I met Ritu at a Nukkad mela :)

sugarcraftindia said...

Hi Nandita..
U sure have a great blog...I didnt know that a bowl could be kept indide a pan before baking to have a ring cake...thanks a ton.
Would love to have u visit my site at http://sugarcraftindia.blogspot.com


Cloudberry said...

Thanks for the fantastic recipes Nandita! Look forward to more inspirational recipes and photos :)

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