Beat butter, sugar, vanilla sugar and eggs until creamy, stirring for at least 10 minutes.
Mix flour, cornstarch and baking powder and sift over the creamed mixture. Fold everything in well.
Pour half of the batter into a silicone ring mold. Mix the other half with the milk and cocoa powder and pour over the mixture.
Using a fork, mix the two doughs in a spiral shape. Bake the wreath in the oven at 180 °C (preheating not necessary) for about 45 minutes (test with a stick).
Turn out the finished cake onto a cake rack and let it cool.
Place the cooled wreath on a cake plate and decorate as desired.
Preparation Tip:
Who would like to cover the wreath possibly still with chocolate glaze.
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