Sunday, December 28, 2008

Chocolate Ricotta Layer Cake

Happy Birthday, Margaret our web master, but more importantly a new family member whom we adore! This is Margaret's official birthday cake request. It is day dream worthy: rich, creamy, and worth waiting a whole year for!




Chocolate Ricotta Layer Cake
6 ounces bittersweet chocolate
1 cup of butter (2 sticks)
2 3/4 cups sifted flour sift before measuring
1/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs room temperature
1 cup organic sugar
1 cup brown sugar
11/2 teaspoons vanilla
1 cup plus 2 tablespoons ricotta whole milk


Frosting
1 cup sugar
6 tablespoons flour
6 tablespoons unsweetened cocoa powder
pinch of salt
11/2 cups whole milk

4 ounces bittersweet chocolate
1 tablespoon vanilla
3 sticks butter room temperature
1/2 cup confectioners sugar
optional shredded coconut or chopped nuts





Melt chocolate with butter then set aside and cool. Sift together flour, cocoa powder, baking soda, baking powder and salt set aside. Beat eggs, sugars and vanilla in a large bowl with mixer at medium speed about 3 minutes. At low speed mix in chocolate then alternate flour and ricotta, ending with flour. Spread batter evenly in pans. Bake at 350 degrees for about 35 minutes in middle oven rack until toothpick comes out clean. Cool cakes 10 minutes then invert onto cake racks for 1 hour. While cake is cooling start your frosting. In a small saucepan whisk sugar, flour, cocoa, and a pinch of salt over medium heat for 1 minute. Whisk in milk stirring constantly until mixture boils. Remove from heat, whisk in chocolate and vanilla until smooth. Transfer to bowl and cool cover surface with parchment paper. Beat butter in mixer till creamy, then slowly add chocolate a little at a time, then add sugar. If icing is too thin refrigerate for up to 1 hour. Cut each cake into 2 layers with a serrated knife and place cut side down onto cake plate. Spread frosting on top of each layer, and add remaining on top and sides. Coat with organic coconut. Serve with berries and ice cream.
Ricette by Chef Chuck's Cucina

10 comments:

  1. What a great birthday cake! It looks moist and delicious.

    The bread down below looks amazing as does your split pea soup.

    ReplyDelete
  2. Hello Pam, Thanks for the complement.
    Hope everything is fine, Happy New year! Your great, Chuck

    ReplyDelete
  3. Slow down! I'm full! :)

    Yum. Maybe I can find room for just one little piece.

    ReplyDelete
  4. Hello Maryann, You are right I may get a speeding ticket! Only a little of this cake will do the trick.
    Today I feel a little under the table, so I must let these foods digest!
    Thanks Chuck

    ReplyDelete
  5. My birthday is in May.. can I place an order now Chuck! ;) What a great cake. Looks delicious!

    ReplyDelete
  6. Prefect Yankeesoaper, What day in May would that be? Order now there are only limited amounts left, it's going quick !!.
    Thank so much ,Chuck

    ReplyDelete
  7. This cake looks delicious. I love your blog.

    ReplyDelete
  8. Thanks so much to, The Food Hunter, Likewise with your blog! Enjoy, Chuck

    ReplyDelete
  9. Okay Chuck,

    My very first blog! Your page looks great. My mouth is starting to water. When are you going to bring me some?

    Amber (HMS)

    ReplyDelete
  10. I am glad you made it! Next time we make this cake you will be tasting it! Thanks, Chuck

    ReplyDelete