Cocoa Ripple Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a loaf pan.
• STEP 2.In a medium bowl, whisk together the flour, baking powder, and salt.
• STEP 3.In a separate large bowl, cream together the butter and sugar until light and fluffy.
• STEP 4.Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• STEP 5.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• STEP 6.In a small bowl, mix together the cocoa powder and hot water to form a smooth paste.
• STEP 7.Pour half of the cake batter into the prepared loaf pan. Spoon half of the cocoa mixture on top and swirl with a knife.
• STEP 8.Repeat with the remaining batter and cocoa mixture.
• STEP 9.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 10.Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• STEP 11.Serve the cocoa ripple cake as is or dust with powdered sugar before serving.
• STEP 12.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to properly grease the loaf pan to prevent the cake from sticking.
• Do not overmix the batter, as this can result in a dense cake.
• For a more intense chocolate flavor, you can add chocolate chips to the cocoa mixture.
• To create a more pronounced marbled effect, use a skewer or toothpick to swirl the cocoa mixture into the batter.
• If desired, you can serve the cocoa ripple cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage and Serving

• Allow the cake to cool completely before storing to prevent moisture buildup.
• Store the cake in an airtight container at room temperature for up to 3 days.
• Serve the cocoa ripple cake as is or dust with powdered sugar for an extra touch of sweetness.
• This cake pairs well with a cup of coffee or a glass of milk.