Chocolate Cassata
"The traditional version of this Sicilian dessert, often served at Easter, is made from a light-textured sponge cake stuffed with rum-ricotta filling laced with candied orange peel. Here we provide a version more suited to most Americans' taste: dense chocolate cake, filled with sweetened ricotta cheese and chocolate chips, and iced with creamy fudge frosting...."
INGREDIENTS
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Cake
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1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
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1 1/2 cups sugar
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3/4 teaspoon salt
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2 teaspoons vanilla extract
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1/4 teaspoon baking powder
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1 tablespoon espresso powder, optional, to enhance chocolate flavor
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2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
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3 large eggs
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1 1/4 cups King Arthur Unbleached All-Purpose Flour
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3/4 cup milk
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Filling
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2 cups ricotta cheese, part-skim preferred
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1/3 cup confectioners' sugar
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1 teaspoon vanilla extract
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3/4 cup semisweet chocolate chips, mini chocolate chips preferred
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2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional
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Frosting
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1 cup unsweetened baking cocoa
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3/4 cup confectioners' sugar
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1/2 teaspoon espresso powder, optional
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1/2 cup heavy cream
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1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
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pinch of salt
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1 cup confectioners' sugar, sifted
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1 teaspoon vanilla extract
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