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Ingredients
- Cake
2 cups (400 grams) granulated sugar
1 3/4 (210 grams) cups all-purpose flour
1 cup (120 grams) cocoa powder (Valrhona brand is very good)
2 teaspoons (12 grams) baking soda
1 teaspoon (4 grams) baking powder
3/4 teaspoon (4 grams) salt
3 large eggs, at room temperature
1 1/4 cups (330 grams) ricotta cheese
1/2 cup (120 ml) canola oil
1 tablespoon (15 ml) vanilla extract
1 cup (240 ml) hot water
- Frosting
1 cup (220 grams) butter
3 1/4 cups sifted (369 grams) powdered sugar
1/2 cup (60 grams) cocoa powder
2 teaspoons (10 ml) vanilla extract
1/4 teaspoon (1 gram) salt
1/4 cup (65 grams) ricotta cheese
Directions
- Preheat the oven to 350º F. If using 9″ cake pans, line with parchment paper and spray with cooking spray. If using a 13x9x2″ pan, spray with cooking spray.
- Combine the sugar, flour, cocoa, baking soda, baking powder and salt in the bowl of a stand mixer. Mix with paddle attachment on low until ingredients are well-mixed.
- Whisk together the eggs, ricotta cheese, oil, and vanilla in a separate bowl.
- Pour wet ingredients into dry ingredients. Mix on low until incorporated. Scrap sides of bowl. Pour in hot water. Mix on low speed until completely combined, 1-2 minutes. Scrape sides occasionally to ensure that all ingredients are combined.
- If using 9″ pans, divide batter evenly between both prepared pans. If using 13x9x2 pan, pour batter into prepared pan.
- Bake 9″ pans for 25-30 minutes and 13x9x2″ pan for 30-40 minutes, until toothpick comes out almost clean.
- Cook 9″ cakes for 10 minutes on a cooling rack, the remove from pan. Cool 13x9x2″ pan completely on rack.
- If using frosting recipe, cream butter on medium high speed until soft and light yellow. Turn off mixer.
- Sift cocoa and powdered sugar into the butter. Mix on low speed until sugar and cocoa are incorporated.
- Add vanilla extract, salt, and ricotta cheese. Mix on medium for 3 minutes.
Adapted from bakerbynature.com