Two-Color Ciambellone

The two-color ciambellone is a sweet variant of the classic ciambellone, enriched with cocoa to create a “zebra” or two-tone effect. Here is the recipe:

Ingredients

• 3 eggs
• 250 g of sugar
• 125 g of soft butter or seed oil
• 250 g of 00 flour
• 1 packet of baking powder
• 100 ml of milk
• 2 tablespoons of unsweetened cocoa powder
• 1 packet of vanillin or a teaspoon of vanilla extract
• A pinch of salt
• Powdered sugar for decoration (optional)

Preparation

1. In a large bowl, beat the eggs with the sugar until you obtain a frothy mixture.
2. Add the soft butter or the oil and mix well.
3. Incorporate the sifted flour with the baking powder and vanillin, alternating with the milk, until you obtain a smooth and homogeneous batter.
4. Divide the batter into two equal parts in separate bowls.
5. Add the sifted unsweetened cocoa to one of the two parts and mix until you obtain a uniform color.
6. Take a bundt pan and alternate spoonfuls of light and dark batter to create the two-tone effect.
7. With a skewer or the tip of a knife, gently swirl the batter in a circular motion to create the marbled effect.
8. Bake in a preheated oven at 180 °C for about 35-40 minutes, or until a skewer inserted in the center of the cake comes out clean.
9. Let the ciambellone cool in the pan, then unmold it and dust with powdered sugar before serving, if desired.

Trivia

The two-color ciambellone is a variant of the classic Italian ciambellone, which is characterized by its softness and inviting appearance. The addition of cocoa creates not only a contrast of flavors between the cocoa part and the vanilla part, but also a very pleasant visual effect that makes it perfect for a special breakfast or snack.