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