Easy Chocolate Ricotta Cake
Equipment
- 8 inch cake pan
Ingredients
- 100 g Ricotta Homemade or store bought
- 2 Large Eggs
- 1 tbsp Vanilla Extract
- 145 g Castor Sugar
- 90 ml Olive oil
- 175 g All Purpose Flour
- 40 g Dutch Processed Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Salt
Topping - For Chocolate Ganache
- 75 ml Heavy Cream
- 100 g Dark Chocolate Chunks
- 1 tbsp Salted Butter
Topping - Fruits & Chocolate
- Strawberries, Grapes or Cherries
- Chocolate Shavings
Instructions
- In a mixing bowl whisk the ricotta and the eggs until fluffy.
- Add the vanilla extract and combine it all.
- Add the sugar and whisk well until the sugar is combined.
- Add the olive oil and whisk until smooth.
- Add all the dry ingredients - flour, cocoa powder, baking soda and salt. Mix until combined.
- It is a dense cake, so the batter will be dense. Don't worry about the thick batter.
- Transfer the batter to a lined and greased round pan.
- Bake at 175 degrees Celsius for 45 to 50 minutes.
- Cool while you make the ganache and cool it.
Chocolate Ganache
- In a sauce pan, warm the heavy cream.
- Once very warm, switch off the pan and add the chocolate and whisk until the chocolate is melted.
- Add the butter whisk well. Cover and cool.
Arrange the cake
- Pour the ganache on top of the cake and add the fruits, chocolate shavings on top.
- Slice and enjoy.