Caramel Cocoa Bundt Cake

For caramel-cocoa ring cake, first grease a ring cake pan and sprinkle with sugar. Preheat the oven to 180 °C. Chop the caramel pralines into small pieces.

For the cake batter, cream butter and sugar until fluffy. Mix in eggs a little at a time. Sift together the flour, cornstarch and baking powder and stir into the butter mixture alternately with the cream. Divide the batter between two mixing bowls.

Stir the cocoa powder with a little milk until smooth. Now mix the caramel sauce (or syrup) and the toffee pieces into one half of the dough, and thoroughly stir the mixed cocoa mixture into the other half of the dough.

Pour the two doughs alternately into the prepared bundt pan and stir roughly several times with a fork – this creates the classic marble pattern. Bake on middle rack for approx. 45 minutes (test with chopsticks).

Allow the caramel-cocoa cake to cool in the pan for at least 10 minutes, then turn out onto a baking rack and allow to cool completely.

Before serving, sift confectioners’ sugar over the top to taste.

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