Dark Chocolate Ricotta Cake Food
DARK CHOCOLATE RICOTTA CAKE
As I thrive to make healthier choices for 2014, I knew I would have to try this recipe the minute I saw it. This cake may be a little lower in calories, but it equals any when it comes to decadence and richness. I would proudly serve this decadent cake to guests. It is moist and creamy on the inside and a little crispy on the...
Provided by Linda Dalton
Categories Chocolate
Number Of Ingredients 12
Steps:
- 1. Pre heat oven to 350 degrees. Prepare large loaf pan (9 x 5) with cooking spray. Set pan aside and get ready to combine your dry ingredients. In medium size bowl sift flour, cocoa, ground oats, baking powder and salt. I always have a bit of the oat hull left in my strainer and I just toss it out. It's only about a T or two and you won't miss it.
- 2. In large bowl mix butter and Splenda (I use my hand mixer) until smooth (about 2 or 3 minutes). Now add the ricotta, cooled coffee liquid, eggs and vanilla.
- 3. Your mixture might look a little curdled at this point. No need to worry because when you add the dry ingredients, the curdled mixture becomes smooth again.
- 4. Add dry ingredients in two steps and mix on low until combined. Now add the mini chips and and fold by hand to incorporate.
- 5. Pour batter into prepared pan and bake 15 minutes at 350, then lower heat to 325 degrees. Bake 45 minutes more. Let cool before removing cake from the pan. Dust with powdered sugar (optional) or serve with a dollop of whipped cream (optional).
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- DARK CHOCOLATE BUTTERCREAM Melt the dark chocolate in 15 second increments in the microwave, stirring well between each until melted. Set aside to cool completely. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, approx. 4 minutes. Add the salt, powdered sugar, vanilla bean paste, and cocoa, and mix until smooth, scraping down the sides once or twice. Add the melted chocolate and mix well until silky. If needed, add cream 1 tbsp at a time to get the frosting to spreadable consistency. Using an offset spatula, spread the buttercream over the top of the loaf cake. Store leftovers at room temperature in an airtight container.
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