Now that we’re in the month of November, I’m sure that most people are busy with researching recipes and finalizing their menus for the big food holiday at the end of the month. Just about every year at this time, I save a bunch of new-t0-me dessert recipes only to find myself falling back on my tried-and-true favorites like my pumpkin cheesecake and maple pecan ice cream. But before I plan on giving you a new Thanksgiving-friendly dessert recipe by next week (hopefully), I wanted to share a simple, yet perfect chocolate cake that can be enjoyed every day of the year.
Today’s chocolate cake isn’t anything fancy, but that’s what we like about it. It’s a single layer cake that comes together quickly with an equally simple buttercream frosting. I would categorize it as a “snacking cake” which pretty much just means that it isn’t baked for a celebration in mind, but just to have on hand when a cake craving strikes. Being 8 months pregnant, this is exactly the kind of treat that I’m craving on almost a daily basis so I guess I’m admitting that I thought of this recipe for selfish reasons. Chocolate cake will always be a top 5 favorite dessert for me and so I’m glad that I was able to come up with such a delicious recipe.
What makes today’s chocolate cake recipe so good is that there’s a handful of ingredients called for to make it extremely moist. Not only will you find the typical additions of vegetable oil and milk, but there’s also one of my favorite ingredients that I love to use not only in dessert recipes, but in savory dishes as well: ricotta cheese. Adding ricotta cheese to any baked good not only guarantees an amazing texture, but it also adds a creamy and rich flavor that is addicting. If you’ve never baked anything with ricotta in it and find yourself weary of its inclusion in the recipe, just think of it as a substitute for sour cream or buttermilk.
Another ingredient listed for the chocolate cake that may stand out to you is the freshly brewed coffee. The coffee takes place of the typical hot water that you find in most chocolate cake recipes, which is used to help “bloom” the cocoa powder and therefore intensify the chocolate flavor. With using hot coffee, we’re not only amplifying the cocoa flavor with the heat of the liquid, but also because coffee is used to naturally enhance the flavor of chocolate. So essentially you won’t be tasting coffee in the cake, but will only have the benefit of enjoying a more chocolate-forward taste. If you’re a non-coffee drinker, then I would recommend sticking with hot water and adding a teaspoon of instant espresso/coffee powder to the recipe.
As for the buttercream frosting, it’s a pretty straightforward chocolate version with the typical ingredients of butter, powdered sugar, cocoa powder and milk. But because the chocolate cake calls for freshly brewed coffee to intensify the chocolate flavor, I decided to also add a coffee component to the frosting with the inclusion of instant espresso/coffee powder. Again, the coffee flavor won’t be completely in your face, but will be more subtle and create a much more rich, chocolate-y flavor. I added two teaspoons of instant espresso powder to the frosting and thought it created the best “mocha” flavor, but if you are searching for more of a coffee taste, you can add another 1/2-1 teaspoon to the recipe. Again, if coffee is not your thing or if you don’t have instant coffee lying around, feel free to leave it out completely and you’ll still have a great topping for your perfect chocolate ricotta cake.
Chocolate Ricotta Cake w/ Chocolate Coffee Buttercream Frosting
Makes (1) 8 inch round/square cake
Recipe adapted from Baker by Nature
Ingredients
For the cake:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup (6oz.) whole milk ricotta cheese
1/2 cup neutral oil, like vegetable
1/4 cup milk, whole or 2%
2 large eggs
2 tsp. vanilla extract
1/3 cup freshly brewed coffee (or hot water)
For the frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups confectioners’ sugar
1/4 cup unsweetened cocoa powder
1 1/2 tbsp. milk
2 tsp. instant espresso/coffee powder
2 tsp. vanilla extract
Pinch of kosher salt
Directions
Make the cake:
Preheat the oven to 350°F. Grease an 8-inch round/square cake pan with spray or butter, then line with parchment paper and grease the paper as well. If using a square pan, make sure to have enough overhang of the parchment paper for an easier removal of the cake.
In a large bowl, whisk together the dry ingredients (flour, cocoa powder, both sugars, baking powder baking soda, and salt). Set aside.
In a medium bowl, whisk the ricotta cheese, oil, milk, eggs and vanilla until combined. Slowly pour in the hot coffee while whisking (just to make sure you don’t cook the eggs in case your coffee is very hot). Add this mixture to the dry ingredients and gently fold together using a spatula. Do not over mix! The batter will be quite thin.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool in the pan for about 5 minutes before transferring to a cooling rack. Cool completely before frosting.
Make the frosting:
In the bowl of stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer) beat the butter until soft and creamy.
In a small bowl, whisk together the milk and instant coffee until combined.
Directly into the stand mixer bowl, sift in the confectioners’ sugar and cocoa powder, then add in the milk/coffee mixture, vanilla extract and salt. Mix on low for about 10 seconds, then increase the speed to medium and mix for another minute, or until completely combined.
Add the frosting to the cooled cake and spread evenly using an offset spatula or butter knife. Enjoy!
