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Chocolate ring cake and exciting news!

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Have you ever had those moments in your life where everything is going too well so you are constantly concerned that something bad is going to happen? Well that’s exactly how I’m feeling at the moment. Not that I’m complaining or anything. But life woudn’t be interesting with a little challenge. Anyways, I have a very exciting new to share with you guys. I am one of the collaborators for The Haute Mess, Ashley Tisdale’s new blog! You guys have no idea how happy i am right know. Out of thousands and thousands of people that have applyed, I was chosen to write for them! Basically, a few months ago, Ashley and her team posted a picture on Instagram asking to send in the link to your blog or a few artlicle to be one of the cllaborators for the blog. Never in a million years would I have thought that I’d be choosen. When I recived their email, I starred at it for at least 5 minutes before realising that what I was reading was true.

If you guys would like to check The Haute Mess out, You’d make me very happy. Two of my articles are already up on the blog. My Strawberry cheesecake and my apple cake with salted caramel sauce. So exciting!!!!! But now, as you can guess by the title, I obvously have a new recipe for you guys! My mom and sister came to visit me in Milan a few days a go and I wanted to make something special. After a long afternoon of reserch, I had finally found the perfect recipe. A chocolate ring cake. A simple ring cake you ask? Of course not. Today you get a chocolate ring cake with dark chocolate ganache and wallnuts!! What??!!! This cake is moist, soft and chocolaty that you’ll never want to stop eating it. It’s perfect for breakfast, dip it in a hot cappuccino and you’ll feel in heaven.

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For the cake

  • 180 gr flour
  • 2 tablespoons potato starch
  • 60 gr cacao powder (or unsweetened cocoa powder) + more for coating pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 3 free-range eggs
  • 130 gr sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup extra virgin olive oil
  • 1 cup hot water
  • 50 gr chopped wallnuts

For the chocolate ganache

  • 50 gr dairy free chocolate
  • 50 ml coconut milk
  • tiny pinch of salt

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Preheat oven to 350°F/ 180° C and grease an 8 or 9-inch pan with coconut oil, place a couple teaspoons of cacao powder in the pan. Gently shake the pan to disperse the powder evenly; tip and bump to clear excess powder, set aside. In a large bowl, combine the flour, potato starch, cacao powder, baking soda and a pinch of salt. ith Wisk until well combined. Set aside. In another large bowl, beat the eggs with the sugar until thoroughly combined – about 1 minute.  Add the vanilla and oil; pour in the hot water while whisking. Add the wet ingredients to the dry and whisk until combined.  Carefully pour the batter into the prepared pan; transfer to oven and bake for 40-45 minutes, rotating halfway through and until a baking tester comes out clean. Transfer to a cooling rack and let cool completely.  Invert onto a serving platter.

For the ganache:

In a small saucepan, heat the coconut milk until boiling, remove from heat and add the chocolate; let it rest for about 5 minutes, add the salt and stir to combine. Drizzle chocolate evenly over the top of the cake, then top with chopped wallnuts.

Let me know if you try this recipe!


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  1. Congrats! That is so exciting!

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