Chocolate Ring Cake Recipe

Name: Chocolate Ring Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces unsweetened chocolate, chopped; 1/2 cup boiling water; 1 cup shortening; 1-3/4 cups sugar; 4 eggs; 2 teaspoons vanilla extract; 2-1/4 cups all-purpose flour; 1-1/2 teaspoons salt; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1 cup buttermilk; 1-1/2 cups black walnuts; 6 tablespoons butter, cubed; 1/3 cup 2% milk; 1/3 cup sugar; 2 ounces unsweetened chocolate, chopped; 1 tablespoon light corn syrup; 1/4 teaspoon salt; 1 teaspoon vanilla extract

Servings: persons

3 ounces unsweetened chocolate, chopped
1/2 cup boiling water
1 cup shortening
1-3/4 cups sugar
4 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup buttermilk
1-1/2 cups black walnuts
6 tablespoons butter, cubed
1/3 cup 2% milk
1/3 cup sugar
2 ounces unsweetened chocolate, chopped
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

1
In a small bowl, stir chocolate and boiling water until chocolate is melted; cool for 10 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture.
2
Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts.
3
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u00b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4
For frosting, in a small saucepan, combine the butter, milk, sugar, chocolate, corn syrup and salt. Cook and stir over low heat until blended. Remove from the heat; stir in vanilla. Beat with a mixer for 15 minutes or until mixture begins to thicken. Refrigerate until frosting reaches spreading consistency. Frost top and sides of cake. Refrigerate leftovers.

1693

kcal

Calories

131

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 ounces unsweetened chocolate, chopped, 1/2 cup boiling water, 1 cup shortening, 1-3/4 cups sugar, and more.

Yes, Chocolate Ring Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Ring Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions