Cocoa Pecan Ring

Health score
2%
Cocoa Pecan Ring
150 min.
12
220kcal

Suggestions


Indulge in the delightful experience of baking with our Cocoa Pecan Ring, a scrumptious treat that is sure to impress your family and friends. This recipe combines the rich, velvety flavor of unsweetened cocoa with the crunchy texture of finely chopped pecans, creating a perfect harmony of taste and texture. Whether you're looking for a unique side dish for a gathering or a sweet addition to your brunch table, this cake is a fantastic choice.

With a preparation time of just 150 minutes, you can easily whip up this delectable dessert that serves 12 people. The process begins with the simple act of dissolving yeast in warm water, setting the stage for a beautifully risen dough. As you mix in the cocoa, sugar, and other ingredients, the aroma that fills your kitchen will have everyone eagerly anticipating the final result.

Once baked to a golden brown perfection, the Cocoa Pecan Ring is drizzled with a smooth glaze that adds an extra layer of sweetness. The finishing touch of chocolate-dipped blanched almonds not only enhances the visual appeal but also elevates the flavor profile, making each bite a delightful experience. Serve it warm, and watch as your guests savor every morsel of this irresistible treat. Get ready to create a memorable moment with this charming recipe that beautifully blends comfort and indulgence!

Ingredients

  • package yeast dry
  • 0.8 cup water (105°F to 115°F)
  • 0.3 cup cocoa powder unsweetened
  • 0.3 cup granulated sugar 
  • 0.3 cup shortening 
  • 0.5 teaspoon salt 
  •  eggs 
  • 2.3 cups flour all-purpose
  • 0.3 cup granulated sugar 
  • 0.5 cup pecans finely chopped
  • 0.5 cup powdered sugar 
  • 0.3 teaspoon vanilla 
  • teaspoons milk 
  • serving blanched almonds and 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • cake form

Directions

  1. In large bowl, dissolve yeast in warm water.
  2. Add cocoa, 1/4 cup granulated sugar, the shortening, salt, egg and 1 cup of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape dough from side of bowl. Cover; let rise in warm place about 1 hour or until double in size.
  3. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small bowl, mix 1/4 cup granulated sugar and the pecans. Stir down dough by beating about 25 strokes. Drop dough by heaping teaspoonfuls into sugar-pecan mixture, coating each ball of dough.
  4. Place in pan, making 2 layers of balls. Cover; let rise in warm place about 40 minutes or until double in size.
  5. Heat oven to 375°F.
  6. Bake about 25 minutes or until golden brown.
  7. Place heatproof serving plate upside down onto pan; turn plate and pan over. Carefully remove pan. Cool slightly. In small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle.
  8. Drizzle glaze over coffee cake.
  9. Garnish with almonds.
  10. Serve warm.

Nutrition Facts

Calories220kcal
Protein7.1%
Fat33.95%
Carbs58.95%

Properties

Glycemic Index
21.93
Glycemic Load
18.78
Inflammation Score
-3
Nutrition Score
6.4830434774251%

Flavonoids

Cyanidin
0.49mg
Delphinidin
0.33mg
Catechin
1.88mg
Epigallocatechin
0.26mg
Epicatechin
4.73mg
Epigallocatechin 3-gallate
0.1mg
Quercetin
0.24mg

Nutrients percent of daily need

Calories:219.55kcal
10.98%
Fat:8.57g
13.19%
Saturated Fat:1.71g
10.68%
Carbohydrates:33.5g
11.17%
Net Carbohydrates:31.38g
11.41%
Sugar:13.54g
15.04%
Cholesterol:13.69mg
4.56%
Sodium:104.64mg
4.55%
Alcohol:0.03g
100%
Alcohol %:0.05%
100%
Caffeine:5.49mg
1.83%
Protein:4.03g
8.07%
Manganese:0.46mg
23.06%
Vitamin B1:0.28mg
18.85%
Folate:60.07µg
15.02%
Selenium:9.72µg
13.89%
Vitamin B2:0.17mg
10.08%
Copper:0.19mg
9.41%
Iron:1.63mg
9.03%
Vitamin B3:1.73mg
8.65%
Fiber:2.12g
8.47%
Phosphorus:67.23mg
6.72%
Magnesium:23.76mg
5.94%
Zinc:0.63mg
4.22%
Vitamin B5:0.31mg
3.14%
Vitamin E:0.4mg
2.67%
Potassium:92.23mg
2.64%
Vitamin K:2.58µg
2.45%
Vitamin B6:0.04mg
1.9%
Calcium:13.38mg
1.34%