Italian Chocolate Cassata

40m
Prep Time
60-70m
Cook Time
1h 40m
Ready In


"Made this and LOVED it!"

Original is 8 servings
  • FOR THE CAKE
  • FOR THE FILLING
  • FOR THE FROSTING

Nutritional

  • Serving Size: 1 (258.4 g)
  • Calories 895.3
  • Total Fat - 40.8 g
  • Saturated Fat - 24.8 g
  • Cholesterol - 165.8 mg
  • Sodium - 739.3 mg
  • Total Carbohydrate - 129.6 g
  • Dietary Fiber - 7.8 g
  • Sugars - 100.1 g
  • Protein - 17.8 g
  • Calcium - 349.8 mg
  • Iron - 3.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

TO MAKE THE CAKE


Step 1

Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

Step 2

In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.

Step 3

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

Step 4

Add half the flour to the bowl, beating at low speed to combine.

Step 5

Add all of the milk, beating at low speed to combine.

Step 6

Add the remaining flour, beating gently just until the batter is smooth.

Step 7

Pour the batter into the prepared pan.

Step 8

Bake the cake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK.

Step 9

Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

Step 10

Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.

TO MAKE THE FILLING


Step 11

Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.

TO MAKE THE FROSTING


Step 12

Sift the cocoa, confectioners' sugar, and espresso powder into a bowl.

Step 13

Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Step 14

Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.

Step 15

Beat until the mixture is smooth and fluffy. Beat in the vanilla.

Step 16

With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.

TO ASSEMBLE THE CAKE


Step 17

Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist.

Step 18

Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.

Step 19

Ice the cake — top and sides — with the frosting.

Step 20

Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.

Tips


No special items needed.

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