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Chocolate Ricotta Cake with Mascarpone Mocha Buttercream

August 27, 2017 By stemsandforks Leave a Comment

Since I started blogging, the friendships I’ve made with other fellow food bloggers and stylists has been incredible to say the least. 

Recently fellow instagrammer @rodica_godlewski and I organized a food styling gathering at my home with fellow food stylists M.Aimee from @milkofthykindness and Sarah from @sarah.boileau. We were 4 complete strangers…well strangers that conversed for several months prior to our meeting on Instagram but had never seen each other in the flesh or spoken to each other. It was so lovely to finally put a face larger than a blueberry and a voice to their names. To finally shed cyber palling two dimensionally and begin a real friendship in the flesh was incredible. The ideas and inspiration we shared with each other not to mention the great laughs was epic in porportions. 

One of the cakes I baked to style was my Chocolate Cake I had blogged about earlier (Chocolate Mascarpone Cake) with a few minor changes. The mascarpone was swapped out for ricotta to add even more moisture, white sugar replaced the brown and instant coffee added to the icing for that additional layer of flavour.  It evolved to a moister, finer and sweeter cake. Not too sweet but sweet enough to be classified as sin! In my usual round about way, what I’m trying to get at I suppose is that I improved it. 

These gorgeous vintage plates were some props Rodica and M had bought to the styling. I had secretly hoped Rodica would forget these vintage Frenchy plates before heading back to Rochester Hills, Michigan. Unfortunately she didn’t forget her plates. But she did forget her portion of chocolate cake in the fridge 🙂

Bon App!

 

Chocolate Ricotta Cake with Mascarpone Mocha Butter Cream
2017-08-27 02:46:18
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For the Cake
  1. 260 g or 2 cups AP flour
  2. 50 g or 1/2 cup unsweetened good quality cocoa powder
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon table salt
  6. 200 g or 1 cup white granulated sugar
  7. 175 g or 1 cup loose brown sugar
  8. 2 large eggs room temperature
  9. 130 g or 3/4 cup canola oil
  10. 2 teaspoons vanilla bean paste or extract
  11. 85 g or 1/3 cup ricotta cheese
  12. 250 ml or 1 cup hot black coffee (I used a coup of Nespresso)
  13. FOR THE ICING: (enough for a naked cake)
  14. 325 g or 1 1/4 cup mascarpone room temperature
  15. 115 g or 1/2 cup unsalted butter room temperature
  16. 375 g or 3 cups icing sugar
  17. 75 g or 3/4 cup unsweetened cocoa powder
  18. 1 teaspoon vanilla paste or extract
  19. 2 tablespoons instant coffee
DIRECTIONS FOR CAKE
  1. Place oven rack in middle of oven and preheat to 350 F/180C
  2. Grease and line bottoms of three 6 inch pans with parchment paper OR two 9 inch round cake pans
  3. In large bowl, sift, the flour, baking powder, baking soda, cocoa powder, salt, whisk well and set aside
  4. In stand mixer, paddle attachment, beat the sugars and oil together until well combined.
  5. Add eggs in one at a time..scrape bottom and side of bowl between eggs
  6. Add the ricotta and beat until smooth and well combined about a minute
  7. Add the dry flour mix to the wet in thirds.
  8. Stir until well combined but do not over mix
  9. Add the cup of hot coffee and increase speed to medium and beat for about a minute
  10. Distribute batter even amongst the cake pans
  11. 6 inch pans: Bake for 30 minutes or until toothpick comes out almost clean (few crumbs are okay) when inserted in middle
  12. 9 Inch pans: bake for 20 minutes or until toothpick comes out almost clean (few crumbs are okay) when inserted in middle
  13. Allow to cool 10 minutes in pans before transferring to cooling rack
DIRECTIONS FOR ICING
  1. In stand mixer bowl, beat the room temperature mascarpone and butter until light and smooth and fluffy about 2 minutes
  2. Add the icing sugar then the cocoa powder and stir well
  3. Then add the vanilla and instant coffee
  4. Allow cake to completely cool before icing.
  5. Place first layer down, apply icing and smooth out with off set spatula
  6. Add second layer and repeat
  7. Apply a smooth layer of icing on the very top tier (if 3 tiered 6 inch cake)
  8. (same instructions for the 9 inch pans)
By Betty Binon
STEMS & FORKS https://www.stemsandforks.com/

Filed Under: Cakes, Chocolate, Family Favorites

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