Valerie breaks out the Bundt pan to make an irresistible treat that features a chocolate ripple running through vanilla cake!
Cocoa Ripple Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Total: 1 hr 5 min (includes cooling time)
Active: 20 min
Yield: 6 to 8 servings
Nonstick cooking spray, for the pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons cocoa powder
1/3 cup chopped walnuts
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
Confectioners’ sugar, for serving
Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan or loaf pan with nonstick cooking spray and set aside.
Add the flour, baking powder and 1/4 teaspoon salt to a medium bowl and whisk to combine. Set aside. Add the cocoa powder, walnuts, 1/4 cup granulated sugar and the remaining 1/4 teaspoon salt to a small bowl and mix to combine. Set aside.
Add the butter and remaining 3/4 cup granulated sugar to a large bowl. Mix with a hand mixer until fluffy, about 2 minutes. Add the eggs and vanilla and mix until evenly combined. Add the flour mixture in three batches, alternating with the milk and beginning and ending with the flour. Mix until just combined.
Add a third of the batter to the base of the prepared pan and use a spoon or offset spatula to spread it into a very thin, even layer. Top the batter with half of the cocoa-walnut mixture. Repeat the process, layering half of the remaining batter followed by the remaining cocoa-walnut mixture, ending with the final third of the batter.
Transfer the pan to the oven to bake until a toothpick inserted into the cake comes out clean, about 30 minutes. Let the cake cool in the pan for 10 minutes before inverting it on a serving platter. Let cool slightly. Dust the cake with confectioners’ sugar, then slice the cake and dust the slices with confectioners’ sugar if desired.