Baking

Ricotta and chocolate cake

Take one packet of chocolate cake mix, add bit of creativity and voila! A beautiful looking layered chocolate cake laced with Grand Marnier and sweet ricotta, decorated with toasted almonds.
ricotta cake
8
2H

Ingredients

Syrup
Icing

Method

1.Make up cake mix according to directions on packet; spoon mixture into greased 23cm-round cake pan. Bake in moderate oven about 25 minutes or until cake is cooked when tested; turn onto wire rack to cool.
2.Push cheese through wire sieve into small bowl; beat with electric mixer until smooth and creamy. With motor operating, gradually beat in sugar and Grand Marnier, beating well between additions. Stir in ginger, cherries and chocolate; mix well.
3.To make syrup, combine sugar, the water and grand marnier in small saucepan. Stir over low heat until sugar dissolves; allow to cool.
4.Cut cake horizontally into three layers. Place one layer on serving plate; brush with syrup.
5.Spread half of the ricotta mixture over cake. Top with second layer of cake; brush with syrup. Spread with remaining ricotta mixture. Top with remaining layer of cake; brush with syrup.
6.To make icing, place sugar and the water in small saucepan. Stir over low heat until sugar dissolves; bring to a boil. Remove from heat; cool. Beat butter until soft and creamy; gradually beat in cooled syrup, a few drops at a time. Gradually add chocolate to butter mixture; beat until well combined
7.Spread icing over top and side of cake; press nuts around side of cake. Refrigerate until ready to serve; stand at room temperature 10 minutes before serving. Cut into wedges to serve.

Ricotta cake is best made a day ahead and can be refrigerated, covered, 3 days.

Note

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