Chocolate Ricotta Layer Cake with Vanilla Cream
Description
This elegant chocolate ricotta layer cake features a soft, cocoa-rich crumb and a luscious vanilla ricotta filling. It’s an ideal dessert for refined occasions or a quiet moment of indulgence. The cake balances deep chocolate flavor with a creamy, mildly sweet cheese filling—simple yet sophisticated.
Ingredients
For the cake
- 100 g all-purpose flour T65 or regular all-purpose flour
- 15 g unsweetened cocoa powder
- 1 egg large
- 60 g milk plus 1 tsp white vinegar, or substitute with 60g buttermilk
- 30 g granulated sugar
- 30 ml olive oil or other neutral oil
- 1 pinch baking soda
- 1 pinch salt
- 8 g baking powder
For the vanilla ricotta cream
- 150 g ricotta cheese
- 30 g powdered sugar adjust to taste
- 0.5 tsp vanilla extract or 1 whole vanilla bean, seeds only
Optional garnish
- pink sugar optional, for garnish (sugar with a drop of food coloring)
Instructions
To make the cake
- Preheat oven to 180°C (350°F). Grease or line a small rectangular cake pan (about 8x8 inches).
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate cup, stir vinegar into milk and let sit for 5–10 minutes to create buttermilk (or use 60g buttermilk directly).
- Using an electric mixer, beat the egg and granulated sugar for 2 minutes until light and thickened.
- Slowly add the olive oil while mixing, then add the dry ingredients alternately with the milk mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely, about 2 hours.
To assemble
- Once the cake is cool, trim the top if domed. Cut into 4 even rectangles.
- Mix ricotta, powdered sugar, and vanilla extract (or seeds from vanilla bean) until smooth. Adjust sweetness to taste.
- Spread ricotta cream on one rectangle, top with another. Repeat to create two layered cakes.
- Spread remaining cream on top. Garnish with pink sugar if using.
Notes
- If the batter feels too thick, add a tablespoon of milk to loosen it slightly.
- The cake tastes even better the next day once the flavors settle.
- Store refrigerated for up to 3 days. Let sit at room temperature for 15 minutes before serving.