Source: Baker By Nature
My Husband’s Rating:
Will I make again?: Maybe
Recipe Difficulty: Several steps, but not difficult
Time Involved: Takes some time
Occasion: When you need a cake!
My Thoughts on this Recipe
This Chocolate Ricotta Layer Cake from Baker By Nature is a delicious, moist, flavorful chocolate cake that would be perfect for a birthday or special occasion. I don’t think anyone would know that there is Ricotta in the cake if you didn’t tell them. The only reason I said, “maybe” to making it again is because all chocolate cakes that I make are compared to my go-to: “Beatty’s Chocolate Cake” (with some modifications), and that one is just over-the-top amazing. This Ricotta cake is very, very good; however.
The main ingredients are sugar, flour, cocoa powder, baking soda and powder, eggs, ricotta, vegetable oil, butter, and powdered sugar. View the full recipe here.
Whenever I make a cake, I always line the bottom of the pan with parchment and grease the pan with butter and flour. I think it makes it easier to remove. I don’t trust the plain cooking spray, as suggested, but that’s just me.
I frosted this as she did in her picture, just the top and the middle of the cake, and not the sides. If you want to do the sides, you will definitely need to make additional icing. I found this icing to be really thick and hard to move. It tastes great, but you will not want to move it around the cake much, or it will tear the cake.
This cake needs to be refrigerated, and I would leave it out for at least an hour before eating if you don’t want rock-hard icing.
The only thing I might consider trying is using hot coffee in place of the hot water, and also increasing the icing.
This cake is moist and delicious. My husband and parents really enjoyed it. If you are in the market for a chocolate cake recipe, this one is worth making!