Name: Best Chocolate Cake Ever
Ingredients: 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

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Ingredients

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

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Directions

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.

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