If you love a rich, decadent dessert (especially chocolate), you will love this sweet new creation! Glazed Italian Ring Cake tastes like a delight made in dessert heaven! The moistness found in this chocolate masterpiece is elevated with a creamy chocolate glaze that is generously drizzled on for even more velvety chocolate greatness. When not just any dessert will do, this Glazed Italian Ring Cake will be that welcomed treat that everyone will fall for. Get ready to leave your guests amazed!
Ingredients
For the glaze:
- 3 ounces semi-sweet chocolate, broken or chopped into 1-inch pieces
- 1/3 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon confectioners’ sugar
For the cake:
- 1 1/3 cups all-purpose flour
- 2/3 cup cornstarch
- 1 teaspoon fine sea salt
- 1/4 cup unsweetened cocoa powder
- 3 egg whites, plus 3 egg yolks
- 1 1/4 cups granulated sugar
- 2/3 cup plain whole milk yogurt
- 2 teaspoons vanilla extract
- 2/3 cup neutral vegetable oil
For serving:
- whipped cream, to taste
- 3 cups mixed berries tossed with 2 teaspoons sugar
- confectioners’ sugar, to taste
Directions
Step 1 –Position a rack into the center of the oven, then preheat the oven to 350 degrees F.
Step 2 –Coat a 9-inch Savarin mold or a tube pan with cooking spray.
Step 3 –In a heatproof bowl, add the chocolate.
Step 4 –In a saucepan over medium heat, warm the heavy cream until small bubbles form around the edge of the pan.
Step 5 –Pour the heated cream over the chocolate and allow it to sit for 5 minutes.
Step 6 –Add the butter and 1 tablespoon of the confectioners’ sugar to the chocolate and stir until smooth.
Step 7 –Set the chocolate mixture aside to cool.
Step 8 –Sift the flour, the cornstarch, the salt, and the cocoa powder through a fine strainer into a mixing bowl and set it aside.
Step 9 –In another large bowl, add the egg whites and whip until soft peaks form and set it aside.
Step 10 –In another mixing bowl, whisk the egg yolks, the granulated sugar, the yogurt, and the vanilla until smooth and airy.
Step 11 –Slowly add the oil to the egg yolk mixture and whisk continuously to incorporate.
Step 12 –Add the flour mixture to the egg yolk mixture and stir with a wooden spoon or spatula just until the flour is no longer visible.
Step 13 –Fold the whipped egg whites into the batter until just incorporated.
Step 14 –Evenly pour the batter into the prepared pan.
Step 15 –Bake the cake until the edges begin to pull away from the sides of the pan and a toothpick inserted into the middle comes out clean, about 30-35 minutes.
Step 16 –Let the cake cool in the pan for 10 minutes.
Step 17 –Gently invert the cake onto a wire rack to cool completely.
Step 18 –Place the cake, cracked-side up, onto a large plate or serving platter.
Step 19 –Pour the glaze over the top of the cake.
Step 20 –Fill the hole with the whipped cream and top with the sweetened berries.
Step 21 –Sprinkle the cake with the extra confectioners’ sugar, then slice and serve.