Best Chocolate Cake Ever


  • 8 oz. Galbani® Ricotta
  • 3 cups all-purpose flour
  • 1-1/4 cup unsweetened cocoa
  • 2-1/2 tsp. baking soda
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 cups sugar
  • 1-1/4 cup vegetable oil
  • 2 tsp. vanilla
  • 3 eggs
  • 2-1/2 cups water
  • 12 oz. milk chocolate
  • 1 cup sour cream, room temperature
  • chocolate shavings, raspberries, and whipped cream, to taste


Cake Directions:

  • Preheat oven to 350 degrees F.
  • Grease bottom and sides of two 9″ round by 2″ deep cake pans.
  • Sift dry ingredients together in a bowl and set aside.
  • In a mixing bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated.
  • On low speed, beat in flour mixture alternately with water. Continue mixing for 2 minutes until smooth.
  • Divide equally into pans and bake for 35-45 minutes until cake tests done.
  • Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.

Frosting Directions:

  • Melt chocolate over simmering water, stir until smooth, let cool to room temperature.
  • Mix sour cream into chocolate with a wire whisk.
  • Frost the first layer, top with second layer, then frost the top and sides.
  • Garnish with chocolate shavings, raspberries, and whipped cream as desired.