Adapted from Valerie Bertinelli (https://www.foodnetwork.com/recipes/valerie-bertinelli/cocoa-ripple-cake-12882609)

2835 cal/recipe

Ingredients

• 1 1/2 c all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp cocoa powder
• 1/3 c chopped walnuts
• 1 c granulated sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 2/3 c whole milk, at room temperature

Directions

• Preheat the oven to 350 F.
• Spray a 6-cup Bundt pan or loaf pan with nonstick cooking spray and dust with flour.
• Add the flour, baking powder and 1/4 teaspoon salt to a medium bowl and whisk to combine.
• Add the cocoa powder, walnuts, 1/4 cup granulated sugar and the remaining 1/4 teaspoon salt to a small bowl and mix to combine.
• Add the butter and remaining 3/4 cup granulated sugar to a large bowl.
• Beat butter and sugar until fluffy, about 2 minutes.
• Add the eggs and vanilla to creamed butter and mix until evenly combined.
• Add the flour mixture in three batches, alternating with the milk, and beginning and ending with the flour.
• Mix until just combined. Do not overmix.
• Add a third of the batter to the prepared pan and spread it into a thin, even layer.
• Top the batter with half of the cocoa-walnut mixture.
• Repeat the process, layering half of the remaining batter followed by the remaining cocoa-walnut mixture, ending with the final third of the batter.
• Transfer the pan to the oven and bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
• Let the cake cool in the pan for 10 minutes before inverting it on a serving platter.