Chocolate Ricotta Cake (Print Version)
# Ingredients:
→ Ricotta Mixture
01 -
Two tubs of ricotta cheese (each 425g)
02 -
200g caster sugar
03 -
1 tsp of vanilla essence
04 -
4 large eggs, at room temperature
→ Chocolate Cake Base
05 -
1 packet of chocolate cake mix (about 430g) or devil’s food cake mix
06 -
120ml sunflower or vegetable oil
07 -
250ml water
08 -
3 medium eggs
→ Creamy Chocolate Frosting
09 -
One sachet of instant pudding mix (around 140g) with a chocolate flavor
10 -
700ml chilled milk
11 -
200g tub of whipped cream topping, defrosted
# Instructions:
01 -
Preheat your oven to 175°C. Spray a 23x33 cm baking dish generously with nonstick spray to stop it from sticking. Put the dish aside for now.
02 -
Use a large bowl to combine your ricotta, sugar, and vanilla. Take an electric hand mixer and beat for a couple of minutes until you get a creamy, smooth consistency. Add in your eggs one by one, mixing after each egg is added until it's all blended together.
03 -
Take a medium-sized bowl and mix the chocolate cake mix, oil, water, and eggs. Stir well until the batter turns smooth, without any lumps. Pour the chocolate batter evenly into the baking pan you prepared earlier.
04 -
Pour the ricotta mixture gently over the chocolate cake batter. Make sure it’s spread out equally on top. Pop the cake into the oven and bake for 60 to 70 minutes, or until the cake is fully done. Don’t worry if the middle jiggles slightly when it’s done—that’s to be expected! Let the cake sit until it’s completely cool before moving on.
05 -
In a fresh bowl, mix together your chilled milk and instant chocolate pudding powder. Whisk the two together quickly until nicely combined. Leave it alone for about 2 to 3 minutes so it can thicken up a bit. Then, carefully fold in the whipped topping until everything’s mixed together.
06 -
Spread your chocolate frosting over the cooled cake evenly. Wrap the entire thing with plastic wrap and pop it into the fridge for a minimum of 4 hours—or leave it overnight for best results. This will let the flavors come together, and the cake will set beautifully.
# Notes:
01 -
This lovely chocolate layer cake flips magicly in the oven! The ricotta rises up, while the chocolate layer sinks at the bottom.
02 -
To get the best taste, prepare this a day in advance—this will give it plenty of time to firm up and let the flavors shine.