This dry cake is normally served on its own, I just used the hole in the middle as a candy bowl to these cute and super sweet white chocolate m&ms brought from the US. I have some more sweets I got on our trip and will have some other posts featuring something new very soon :).
Ingredients
- 100 grams white granulated sugar
- 200 grams unsalted butter
- 3 eggs
- 100 grams potato flour
- 100 grams plain flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla sugar
- 2 tablespoons cocoa powder
Servings: people
Units:
Instructions
- Preheat oven to 200ºC, lightly grease and flour a ring cake pan/bundt pan.
- Place butter and sugar in a mixing bowl and beat on medium high speed for five minutes.
- Add eggs one at time beating for 2 minutes after each addition.
- Meanwhile in another bowl combine all dry ingredients apart from cocoa powder.
- Combine the mixtures beating on medium high speed for about 3 minutes until fully incorporated.
- Place about half of the batter in a piping bag and shift cocoa powder in the rest of the batter and mix until fully incorporated.
- Place the chocolate batter into another piping bag and start layering the batters repeating the pattern until you run out of batter.
- Bake on lower rack for 40 minutes.
- Let the cake cool down before removing from the pan.