Chocolate and coffee lovers, unite! This easy stir-together cake has a soft and delicate crumb that stays moist for days thanks to BelGioioso® Ricotta con Latte® in the batter, and it only gets better when layering it with generous swaths of rich and creamy whipped frosting accented with silky-smooth BelGioioso® Mascarpone Cheese.
Mocha Ricotta Cake with Mocha Mascarpone Frosting
Makes 1 (8-inch) cake
Ingredients
Mocha Ricotta Cake
- 1⅓ cups (167 grams) all-purpose flour
- 1⅓ cups (293 grams) firmly packed light brown sugar
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (43 grams) Dutch process cocoa powder
- 2½ teaspoons (4 grams) espresso powder
- ⅔ cup (160 grams) hot brewed coffee
- ½ cup (112 grams) BelGioioso® Ricotta con Latte® Cheese, room temperature
- ⅓ cup (75 grams) vegetable oil
- 1 teaspoon (4 grams) vanilla extract
- 1 large egg (50 grams), room temperature
- Mocha Mascarpone Frosting (recipe follows)
- Garnish: chopped chocolate-covered espresso beans
Mocha Mascarpone Frosting
- 2 (8-ounce) containers (452 grams) BelGioioso® Mascarpone Cheese, softened
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons (15 grams) Dutch process cocoa powder
- 1 to 2 teaspoons (1.5 to 3 grams) espresso powder
- ¼ teaspoon kosher salt
- 1½ cups (360 grams) cold heavy whipping cream
- 1½ teaspoons (6 grams) vanilla extract
Instructions
Mocha Ricotta Cake
- Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking soda, and salt.
- In a medium bowl, whisk together cocoa and espresso powder; whisk in hot coffee until smooth and well combined. Whisk in ricotta, oil, and vanilla until combined. Whisk in egg. Add cocoa mixture to flour mixture, whisking just until combined and no white streaks remain. Divide batter between prepared pans (about 460 grams each).
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 27 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
- Place 1 cooled cake layer on a serving plate. Spread half of Mocha Mascarpone Frosting onto cake layer. Top with remaining cake layer and remaining frosting. Garnish with chocolate-covered espresso beans, if desired. Refrigerate in an airtight container for up to 3 days.
Mocha Mascarpone Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, cocoa, espresso powder, and salt at medium-low speed until smooth and combined, stopping to scrape bottom and sides of bowl. With mixer on low speed, add cold cream in a slow, steady stream, beating until combined; beat in vanilla. Thoroughly scrape bottom and sides of bowl and whisk. Gradually increase mixer speed to medium-high, and beat until mixture is thick, light, and fluffy. Use immediately.
Tried this recipe?Let us know how it was!
Can the cake be made in a bundt pan? If so, how long should it be baked and would the temperature be different?
Hi,
We have not tested this recipe in a bundt pan, but you are welcome to experiment and try it! Happy baking!
Can regular ricotta be use if ricotta con latte cannot be found?
Hi Karen,
If you’re having trouble locating BelGioioso’s Ricotta Con Latte, you can try their product locator at https://www.belgioioso.com/product-locator/. Hope this helps and happy baking!
Tried the product locator link you provided and unfortunately, there are no stores anywhere that carry this particular Ricotta. What do you suggest as a replacement? I know Polly-o is available and I believe BelGioioso’s Ricotta is but not the specified “Con Latte”.
Hi Mike,
You could use Polly-O full fat (whole milk) ricotta. Hope this helps and happy baking!
I made this cake for a get together with friends and didn’t have any leftovers. The cake is moist and the frosting is so light and creamy. I would make this my “go to” chocolate cake recipe. I was able to get both the ricotta and mascarpone cheese, but I live in Wisconsin.