Chocolate Cassata Cake
This Chocolate Cassata Cake recipe blends rich chocolate cake with creamy ricotta filling, accented with orange zest and chocolate chips. Encased in velvety cocoa frosting, this modern twist on a Sicilian classic is a delightful indulgence, perfect for any special occasion or simply when you crave something truly decadent.
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Servings: 18 to 20 servings
Calories: 362kcal
Ingredients
For the Cake
- 1-½ cups all purpose flour 180 grams
- ⅔ cup Dutch process cocoa powder 57 grams
- 1-½ teaspoons baking powder
- 1 teaspoon espresso powder optional
- 1-⅔ cups sugar 333 grams
- ⅓ cup oil grams
- 4 tablespoons butter softened ( grams)
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- 3 eggs room temperature
- ¾ cup milk 170 grams
For the Ricotta Filling
- 2 cups ricotta cheese 450 grams
- ⅓ cup powdered confectioners sugar (39 grams)
- ¾ cup finely chopped chocolate or mini chocolate chips 170 grams
- zest of 1 orange
- 2 teaspoons vanilla extract or rum
- Optional: ⅓ cup chopped candied orange rind or dried fruit
For the Cocoa Frosting
- ½ cup heavy cream 113 grams
- 1 cup unsweetened cocoa powder 85 grams
- ½ teaspoon espresso powder optional
- 8 tablespoons butter 113 grams
- 1-¾ cups powdered confectioners sugar 200 grams
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat the oven to 350°F. Grease and flour a 13 x 9 inch baking pan or line it with parchment paper.
- In a medium bowl, sift the flour, cocoa powder, baking powder, and espresso powder (if using). Set aside.
- Add the sugar, oil, butter, vanilla, and salt to a mixing bowl. Beat on medium speed for several minutes until creamed.
- Beat in the eggs one at a time and scrape down the bowl between additions.
- Add half of the flour mixture and beat until well combined. Add the milk, and beat on low speed until well incorporated. Blend in the remaining flour.
- Spread the batter into the 13 x 9 inch pan and bake for 22 to 28 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes then loosen the edges with a knife and invert the cake onto a cooling rack. Let it cool completely.
For the Ricotta Filling
- Combine all the ingredients for the ricotta filling in a mixing bowl. Cover the filling and refrigerate until you are ready to layer and fill the cake.
For the Frosting
- Heat the cream in the microwave or on the stove top until it comes to a simmer.
- Stir the cocoa and espresso powder into the hot cream. Stir until smooth then set aside.
- Place the butter in a mixing bowl and beat on high speed until smooth and creamy. Add the powdered sugar, salt, and vanilla. Beat on medium high speed until smooth.
- Reduce the mixer to medium low speed and add the cocoa mixture a spoonful at a time, mixing well between additions. Scrape down the sides of the bowl and beat for 1 to 2 minutes until fluffy. If you want a thinner consistency, drizzle in some cream until you get the desired consistency.
To Assemble the Cake
- Slice the cake in half widthwise so you have two smaller rectangular cakes.
- Using a cake leveler or a serrated knife, tort each cake by slicing them horizontally so you have four thin cake layers. If you use knife to do this, make sure to keep the knife parallel to the work surface to keep the layers even.
- Place one of the layers on a serving platter and spread it with ⅓ of the ricotta mixture. Repeat with the remaining layers of cake and ricotta filling.
- Cover the cake with the frosting.
Notes
- Bring the eggs and milk to room temperature before starting. This helps to create a smoother batter and improves the cake's texture.
- While optional, espresso powder enhances the chocolate flavor without making the cake taste like coffee. If you don’t have it on hand, you can omit it.
- Oven temperatures can vary, so start checking the cake a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean.
- Ensure the cake is completely cool before assembling to prevent the fillings from melting.
- If your ricotta cheese is very wet, consider straining it before use. Excess moisture can affect the filling's consistency.
- This cake tastes best when served at room temperature. If refrigerated, let it sit out for a bit before serving to ensure the frosting softens and the flavors meld together.
- Store leftover cake in an airtight container in the refrigerator. It usually keeps well for 3 to 5 days.
Nutrition
Serving: 1 | Calories: 362kcal | Carbohydrates: 37g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 63mg | Sodium: 221mg | Fiber: 2g | Sugar: 27g