Best Chocolate Cake Ever
This chocolate cake combines Galbani® Ricotta with rich cocoa and a smooth chocolate frosting for a classic layered dessert. The ricotta is mixed into the batter, helping create a moist, tender cake that pairs perfectly with the creamy chocolate frosting. Finished with chocolate shavings, raspberries, and whipped cream, it makes an impressive dessert for celebrations, holidays, or special occasions.
Ingredients
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8 oz. Galbani® Ricotta
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3 cups all-purpose flour
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1-1/4 cup unsweetened cocoa
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2-1/2 tsp. baking soda
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1-1/2 tsp. baking powder
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1/2 tsp. salt
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3 cups sugar
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1-1/4 cup vegetable oil
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2 tsp. vanilla
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3 eggs
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2-1/2 cups water
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12 oz. milk chocolate
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1 cup sour cream, room temperature
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chocolate shavings, raspberries, and whipped cream, to taste
Directions
Cake:
- 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:
- 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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Ingredients
Find Galbani Products
-
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
Directions
Cake:
- 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:
- 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.
« My daughter has made this cake several times. Its delicious »
Kellie - 12/26/2021« I have made this cake several times, and have always gotten rave reviews! I use mostly dark cocoa for the cake, and I usually make vanilla cream cheese frosting, which is easy. I’m certain that the Galbani ricotta cheese is what makes the cake so moist and delicious! I’ve even received the compliment “better than Grandma’s” »
Glenda - 03/02/2024« Try this cake with vanilla cream cheese frosting. It’s fabulous and it’s the frosting everyone asks for on this cake. This recipe IS the best chocolate cake ever!!! »
Glenda - 03/14/2024