Best Chocolate Cake Ever (Ricotta Chocolate Cake) Recipe

Best Chocolate Cake Ever (Ricotta Chocolate Cake) Recipe
Best Chocolate Cake Ever (Ricotta Chocolate Cake) Recipe photo by Galbani® Cheese
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Best Chocolate Cake Ever (Ricotta Chocolate Cake) Recipe

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Publisher Photo
Recipe courtesy of Galbani Cheese
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 8 oz. Galbani® Ricotta
  • 3 cups all purpose flour
  • 1-1/4 cup unsweetened cocoa
  • 2-1/2 tsp. baking soda
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt 3 cups sugar
  • 1-1/4 cup vegetable oil
  • 2 tsp. vanilla
  • 3 eggs
  • 2-1/2 cups water
  • 12 oz. milk chocolate
  • 1 cup sour cream, room temperature
  • Chocolate shavings, raspberries, and whipped cream, to taste

Directions

Cake Directions:
Preheat oven to 350°F.
Grease bottom and sides of two 9- round by 2-inch deep cake pans.
Sift dry ingredients together in a bowl and set aside.
In a mixing bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated.
On low speed, beat in flour mixture alternately with water. Continue mixing for 2 minutes until smooth.
Divide equally into pans and bake for 35-45 minutes until cake tests done.
Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.
Frosting Directions:
Melt chocolate over simmering water, stir until smooth, let cool to room temperature.
Mix sour cream into chocolate with a wire whisk.
Frost the first layer, top with second layer, then frost the top and sides.
Garnish with chocolate shavings, raspberries, and whipped cream as desired. Yield: 12 servings
Originally published as Best Chocolate Cake Ever (Ricotta Chocolate Cake) in Galbani® Cheese 2017

  • 8 oz. Galbani® Ricotta
  • 3 cups all purpose flour
  • 1-1/4 cup unsweetened cocoa
  • 2-1/2 tsp. baking soda
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt 3 cups sugar
  • 1-1/4 cup vegetable oil
  • 2 tsp. vanilla
  • 3 eggs
  • 2-1/2 cups water
  • 12 oz. milk chocolate
  • 1 cup sour cream, room temperature
  • Chocolate shavings, raspberries, and whipped cream, to taste
  1. Cake Directions:
  2. Preheat oven to 350°F.
  3. Grease bottom and sides of two 9- round by 2-inch deep cake pans.
  4. Sift dry ingredients together in a bowl and set aside.
  5. In a mixing bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated.
  6. On low speed, beat in flour mixture alternately with water. Continue mixing for 2 minutes until smooth.
  7. Divide equally into pans and bake for 35-45 minutes until cake tests done.
  8. Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.
  9. Frosting Directions:
  10. Melt chocolate over simmering water, stir until smooth, let cool to room temperature.
  11. Mix sour cream into chocolate with a wire whisk.
  12. Frost the first layer, top with second layer, then frost the top and sides.
  13. Garnish with chocolate shavings, raspberries, and whipped cream as desired. Yield: 12 servings
Originally published as Best Chocolate Cake Ever (Ricotta Chocolate Cake) in Galbani® Cheese 2017

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