Cocoa varied donut

Inserted by Rosa Rizzo the


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Ingredients for a 24 cm mold

3 eggs

150 g granulated sugar or brown sugar

120 g seed oil

130 g water

230 gWhite rice flour fine marello mill

50 g Mais starch (potato starch is also fine)

20 g bitter cocoa powder

15 g liqueur rum (or a restricted coffee)

1 sachet of baking powder


Preheat the oven to 180 degrees, I use ventilated mode.

In a bowl whisk with the whisk by hand or with the electric whisk the eggs with the sugar.

Add the liquids, oil and water.

Sift the rice flour, corn starch and baking powder.

The mixture must be creamy, homogeneous and without lumps.

Pour into a 24 cm donut mold, buttered and floured ¾ of dough.

Add 2 tablespoons of bitter cocoa to the bowl to the remaining mixture in powder and half a glass of liqueur. I chose rum but it's okay with brandy or restricted coffee.

Add the cocoa dough to the rest of the cake, mixing with a toothpick.

Bake the cake in the preheated oven at 180 degrees for about 35 minutes, making the toothpick test to check the cooking.

Once ready, let it cool and overthrow the mold on a serving plate.

Decorate to taste with a sprinkling of icing sugar or a dark glaze.


  • It is preserved for a few days in the glass bell.
  • You can replace water with orange juice
  • The liqueur can be avoided by replacing with a small coffee, a little milk or orange juice
  • This cake can also be made in a plumcake mold
  • If you want a more rustic version, replace half a dose of rice flour with fine -ground buckwheat flour.
Recipe by Monica Bellin for Mulino Marello
Instagram: Monica_bellin_