Chocolate Ricotta Pound Cake
makes one 6-cup fluted cake mold
4 1/2 Tbspn Dutch-processed cocoa powder (or 3 Tbspn Dutch-processed + 1 1/2 Tbspn black cocoa)
4 Tbspn boiling water
3 eggs
1 1/2 tspn vanilla extract
1 1/2 cups AP flour (~220 grams)
2 tspn baking powder
1/4 tspn salt
13 Tbspn butter, at room temperature
1 cup ricotta (300 grams)
1 cup sugar (210 grams)
1. Preheat oven to 350 degrees F. Grease and flour the cake mold. Set aside.
2. In a bowl, mix together the cocoa powder and boiling water until thoroughly combined. Let cool to room temperature.
3. Once the chocolate mixture has cooled, whisk in the eggs and vanilla extract. Set aside.
4. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In a mixer bowl, cream together on medium to medium high the butter, ricotta, and sugar until light and fluffy, about three minutes. Add the wet and dry ingredients in three stages, alternating wet and dry. Mix until combined.
6. Pour the batter into the prepared pan. Bake for 40-50 minutes total. About twenty minutes into baking, cover the cake with a lightly oiled piece of aluminum foil. Continue to bake until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool, turning the cake out onto a wire rack after about ten minutes. Let cool completely. Top with a light dusting of powdered sugar.
makes one 6-cup fluted cake mold
4 1/2 Tbspn Dutch-processed cocoa powder (or 3 Tbspn Dutch-processed + 1 1/2 Tbspn black cocoa)
4 Tbspn boiling water
3 eggs
1 1/2 tspn vanilla extract
1 1/2 cups AP flour (~220 grams)
2 tspn baking powder
1/4 tspn salt
13 Tbspn butter, at room temperature
1 cup ricotta (300 grams)
1 cup sugar (210 grams)
1. Preheat oven to 350 degrees F. Grease and flour the cake mold. Set aside.
2. In a bowl, mix together the cocoa powder and boiling water until thoroughly combined. Let cool to room temperature.
3. Once the chocolate mixture has cooled, whisk in the eggs and vanilla extract. Set aside.
4. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In a mixer bowl, cream together on medium to medium high the butter, ricotta, and sugar until light and fluffy, about three minutes. Add the wet and dry ingredients in three stages, alternating wet and dry. Mix until combined.
6. Pour the batter into the prepared pan. Bake for 40-50 minutes total. About twenty minutes into baking, cover the cake with a lightly oiled piece of aluminum foil. Continue to bake until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool, turning the cake out onto a wire rack after about ten minutes. Let cool completely. Top with a light dusting of powdered sugar.
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