Chocolate Cassata
Healthy recipes offer you Chocolate Cassata, we hope you like it
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Servings: 12
Ingredients
- CAKE
- 8 TABLESPOON (113G) UNSALTED BUTTER, AT ROOM TEMPERATURE, AT LEAST 65°F
- 1 1/2 CUPS (298G) SUGAR
- 3/4 TEASPOON SALT
- 2 TEASPOONS VANILLA EXTRACT
- 1/2 TEASPOON BAKING POWDER
- 1 TEASPOON ESPRESSO POWDER, OPTIONAL
- 2/3 CUP (57G) DOUBLE-DUTCH DARK COCOA OR DUTCH-PROCESS COCOA POWDER
- 3 LARGE EGGS, AT ROOM TEMPERATURE
- 1 1/4 CUPS (149G) KING ARTHUR UNBLEACHED ALL-PURPOSE FLOUR
- 3/4 CUP (170G) MILK, AT ROOM TEMPERATURE
- FILLING
- 2 CUPS (425G TO 454G) RICOTTA CHEESE, PART-SKIM PREFERRED
- 1/3 CUP (39G) CONFECTIONERS’ SUGAR
- 1 TEASPOON VANILLA EXTRACT
- 3/4 CUP (170G) SEMISWEET CHOCOLATE CHIPS, MINI CHOCOLATE CHIPS PREFERRED
- 3 TABLESPOONS (43G) SIMPLE SYRUP TO BRUSH ON CAKE, OPTIONAL FROSTING
- 1 CUP (85G) UNSWEETENED NATURAL COCOA
- 1 3/4 CUPS (198G) CONFECTIONERS’ SUGAR, DIVIDED
- 1/2 TEASPOON ESPRESSO POWDER, OPTIONAL
- 1/2 CUP (113G) HEAVY CREAM
- 8 TABLESPOONS (113G) BUTTER, AT ROOM TEMPERATURE, AT LEAST 65°F
- 1/8 TEASPOON SALT
- 1 TEASPOON VANILLA EXTRACT
Instructions
- TO MAKE THE CAKE: PREHEAT THE OVEN TO 325°F. LIGHTLY GREASE AN 8 1/2″ X 4 1/2″ LOAF PAN.
- IN A MEDIUM-SIZED MIXING BOWL, BEAT TOGETHER THE BUTTER, SUGAR, SALT, VANILLA, BAKING POWDER, ESPRESSO POWDER, AND COCOA TO MAKE A SANDY, SOMEWHAT CLUMPY MIXTURE. DON’T WORRY; THE EGGS WILL SMOOTH THINGS OUT.
- ADD THE EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. SCRAPE DOWN THE SIDES AND BOTTOM OF THE BOWL MIDWAY THROUGH THIS PROCESS.
- ADD HALF THE FLOUR TO THE BOWL, BEATING AT LOW SPEED TO COMBINE.
- ADD ALL OF THE MILK, BEATING AT LOW SPEED TO COMBINE.
- ADD THE REMAINING FLOUR, BEATING GENTLY JUST UNTIL THE BATTER IS SMOOTH.
- POUR THE BATTER INTO THE PREPARED PAN.
- BAKE THE CAKE FOR ABOUT 70 MINUTES, OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN. THE TOP MAY LOOK A TINY BIT DAMP; THAT’S OK. IF YOU HAVE AN INSTANT-READ THERMOMETER, THE CENTER WILL REGISTER 210°F TO 215°F, WHILE JUST UNDER THE TOP WILL REGISTER ABOUT 198°F TO 200°F.
- REMOVE THE CAKE FROM THE OVEN, LOOSEN THE EDGES, WAIT 10 MINUTES, AND TURN IT OUT OF THE PAN ONTO A RACK TO COOL.
- STORE COMPLETELY COOLED CAKE WELL WRAPPED, AT ROOM TEMPERATURE, UNTIL READY TO FILL AND FROST.
- TO MAKE THE FILLING: STIR TOGETHER THE RICOTTA, SUGAR, VANILLA, AND CHOCOLATE CHIPS. COVER AND REFRIGERATE UNTIL READY TO USE.
- TO MAKE THE FROSTING: SIFT THE COCOA, 3/4 CUP (85G) CONFECTIONERS’ SUGAR, AND ESPRESSO POWDER INTO A BOWL.
- BRING THE CREAM TO A SIMMER ON THE STOVE OR IN THE MICROWAVE, AND WHISK INTO THE COCOA MIXTURE. AT FIRST THE MIXTURE WILL LOOK GRAINY; CONTINUE WHISKING FOR A MINUTE. YOU’LL SEE THE LUMPS DISAPPEAR AS THE SUGAR DISSOLVES AND THE COCOA HYDRATES. SET ASIDE TO COOL TO ROOM TEMPERATURE.
- PLACE THE BUTTER, SALT, AND REMAINING 1 CUP (113G) CONFECTIONERS’ SUGAR IN A LARGE MIXING BOWL.
- BEAT UNTIL THE MIXTURE IS SMOOTH AND FLUFFY. BEAT IN THE VANILLA.
- WITH THE MIXER RUNNING ON LOW SPEED, ADD THE COCOA MIXTURE A SPOONFUL AT A TIME UNTIL IT’S ALL INCORPORATED. SCRAPE THE BOWL, THEN BEAT AT MEDIUM SPEED FOR 1 MINUTE.
- TO ASSEMBLE THE CAKE: SPLIT THE CAKE IN THIRDS LENGTHWISE, TO MAKE 3 LAYERS. BRUSH THE CUT SIDE OF EACH LAYER WITH SIMPLE SYRUP; THIS WILL HELP KEEP THE CAKE MOIST.
- PLACE THE BOTTOM LAYER ON A SERVING PLATE. SPREAD WITH HALF THE RICOTTA FILLING. TOP WITH THE SECOND LAYER, AND SPREAD WITH THE REMAINING FILLING. PLACE THE THIRD LAYER ON TOP.
- COVER THE TOP AND SIDES OF THE CAKE WITH THE FROSTING.
- SERVE IMMEDIATELY; OR REFRIGERATE, WELL-WRAPPED, UNTIL READY TO SERVE, PREFERABLY NOT LONGER THAN 24 HOURS. CUT IN CROSSWISE SLICES TO SERVE.
- TO STORE, COVER THE CUT EDGE WITH PLASTIC WRAP AND REFRIGERATE FOR UP TO 5 DAYS.