RCI-BR.004.0290.001
Italian Chocolate-Ricotta Cake
Italian Chocolate-Ricotta Cake from the Recidemia collection
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- cupe unsweetened cocoa1-1/4 unit
- 2-1/2 tsp
- baking pwoder1-1/2 tsp
- 1/2 tsp
- 3 cups
- 1-1/4 cups
- 2 tsp
- Whole milk Ricotta1 cup
- 3 large
- 2-1/2 cups
- chocolate frosting:1 unit
- ox. quality milk chocolate12 unit
- sour cream at room temperature1 cup
Method
1
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2
Sift together flour, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl.
3 minutes
3
Whisk together sugar, vegetable oil, vanilla, and 3 large eggs in a separate bowl until well combined and light in color.
2 minutes
4
Fold the ricotta and sour cream into the egg mixture until no lumps remain and the mixture is smooth.
5
Pour the wet ingredients into the dry ingredients and gently fold together until just combined; do not overmix.
6
Gradually stir in the water in two additions, folding gently after each addition until the batter is uniform.
2 minutes
7
Divide batter evenly between prepared pans and smooth the tops with a spatula.
1 minutes
8
Bake for 45–50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
50 minutes
9
Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
30 minutes
10
Melt quality milk chocolate over a double boiler or in short microwave intervals, stirring until smooth.
11
Stir melted chocolate into the chocolate frosting until fully incorporated and glossy.
2 minutes
12
Place one cooled cake layer on a serving plate, spread frosting evenly over the top, then place the second layer on top and frost the top and sides of the assembled cake.