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| Cherry Mocha Cake with Ricotta Filling |
From the kitchen of Renee Wilson. This impressive rich dessert is perfect
for a special occasion.
for a special occasion.
Mix:
2 c sugar
1 3/4 c flour
3/4 cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Add:
2 eggs
1 c buttermilk
1/2 c oil
2 tsp vanilla
1 c strong coffee, cooled
Beat until well combined, then 2 minutes on medium speed.
Grease two 9" pans. Sprinkle with COCOA.
Pour batter into pans.
Bake @ 350, 25-30 minutes.
Cool in pan, on rack, 10 minutes.
Remove from pans. Cool completely.
Split each, to make 4 layers.
Filling
2 1/2 c whole ricotta
1/2 c sugar
1/2 c mini chocolate chips
Mix.
Gently stir in:
1/2 c maraschino cherries, well drained & chopped
Frosting
1/3 c margarine OR butter
Beat until fluffy.
Gradually add:
1/4 c cocoa
3 3/4 c confectioner sugar
1 tsp vanilla
1/4 - 1/3 c milk
Add milk as needed for desired consistency.
Assemble spreading 1/3 of filling between each layer.
Frost. If desired, garnish with shredded chocolate
or chocolate curls.
Keep refrigerated.
2 c sugar
1 3/4 c flour
3/4 cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Add:
2 eggs
1 c buttermilk
1/2 c oil
2 tsp vanilla
1 c strong coffee, cooled
Beat until well combined, then 2 minutes on medium speed.
Grease two 9" pans. Sprinkle with COCOA.
Pour batter into pans.
Bake @ 350, 25-30 minutes.
Cool in pan, on rack, 10 minutes.
Remove from pans. Cool completely.
Split each, to make 4 layers.
Filling
2 1/2 c whole ricotta
1/2 c sugar
1/2 c mini chocolate chips
Mix.
Gently stir in:
1/2 c maraschino cherries, well drained & chopped
Frosting
1/3 c margarine OR butter
Beat until fluffy.
Gradually add:
1/4 c cocoa
3 3/4 c confectioner sugar
1 tsp vanilla
1/4 - 1/3 c milk
Add milk as needed for desired consistency.
Assemble spreading 1/3 of filling between each layer.
Frost. If desired, garnish with shredded chocolate
or chocolate curls.
Keep refrigerated.
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