Name: Chocolate Cassata Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F; 1 1/2 cups (298g) granulated sugar; 3/4 teaspoon table salt; 2 teaspoons King Arthur Pure Vanilla Extract; 1/2 teaspoon baking powder; 1 teaspoon espresso powder, optional; 2/3 cup (57g) Dutch-process cocoa powder; 3 large eggs, at room temperature; 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour; 3/4 cup (170g) milk, at room temperature; 2 cups (425g to 454g) ricotta cheese, part-skim preferred; 1/3 cup (39g) confectioners’ sugar; 1 teaspoon King Arthur Pure Vanilla Extract; 3/4 cup (170g) semisweet chocolate chips, mini chocolate chips preferred; 3 tablespoons (43g) simple syrup, to brush on cake, optional; 1 cup (85g) natural cocoa powder; 1 3/4 cups (198g) confectioners’ sugar, divided; 1/2 teaspoon espresso powder, optional; 1/2 cup (113g) heavy cream; 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F; 1/8 teaspoon table salt; 1 teaspoon King Arthur Pure Vanilla Extract

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Introduction

Chocolate Cassata is a luscious layered cake featuring rich chocolate, creamy ricotta filling, and a smooth cocoa frosting. This Italian-inspired dessert is perfect for celebrations or any time you crave an elegant chocolate treat.

A slice of chocolate layer cake on a large white plate with a silver rim is shown on a white marbled surface. The cake has four layers: three dark brown, moist chocolate sponge layers alternating with two creamy, white filling layers that have small chocolate pieces inside. The top of the cake is covered with a smooth, thick swirl of chocolate frosting. Around the main plate, there are smaller white plates and cups with coffee and a glass with amber liquid. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
1 1/2 cups (298g) granulated sugar
3/4 teaspoon table salt
2 teaspoons King Arthur Pure Vanilla Extract
1/2 teaspoon baking powder
1 teaspoon espresso powder, optional
2/3 cup (57g) Dutch-process cocoa
3 large eggs, at room temperature
1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
3/4 cup (170g) milk, at room temperature
2 cups (425g to 454g) ricotta cheese, part-skim preferred
1/3 cup (39g) confectioners’ sugar
1 teaspoon King Arthur Pure Vanilla Extract (for filling)
3/4 cup (170g) semisweet chocolate chips, mini chocolate chips preferred
3 tablespoons (43g) simple syrup, to brush on cake, optional
1 cup (85g) natural cocoa powder
1 3/4 cups (198g) confectioners’ sugar, divided
1/2 teaspoon espresso powder, optional (for frosting)
1/2 cup (113g) heavy cream
8 tablespoons (113g) butter, at room temperature, at least 65°F (for frosting)
1/8 teaspoon table salt (for frosting)
1 teaspoon King Arthur Pure Vanilla Extract (for frosting)

Instructions

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 bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa until the mixture is sandy and somewhat clumpy. Don’t worry, the eggs will smooth it out.
Step 3: Add the eggs one at a time, beating well after each addition. Scrape the bowl sides and bottom midway through.
Step 4: Add half of the flour and beat on low speed until combined.
Step 5: Add all the milk, beating again on low speed to combine.
Step 6: Add the remaining flour and gently beat until the batter is smooth.
Step 7: Pour the batter into the prepared pan.
Step 8: Bake for about 70 minutes, or until a toothpick inserted in the center comes out clean. Slight dampness on top is okay. Internal temperature should be 210°F to 215°F in the center.
Step 9: Remove from oven, loosen edges, wait 10 minutes, then turn the cake out onto a rack to cool completely.
Step 10: When cooled, wrap the cake and store at room temperature until ready to fill and frost.
Step 11: For the filling, stir together ricotta, confectioners’ sugar, vanilla, and chocolate chips. Cover and refrigerate until use.
Step 12: To make the frosting, sift cocoa, 3/4 cup confectioners’ sugar, and espresso powder into a bowl.
Step 13: Heat cream to a simmer and whisk it into the cocoa mixture. Continue whisking until smooth. Let cool to room temperature.
Step 14: In a large bowl, beat butter, salt, and remaining confectioners’ sugar until smooth and fluffy. Beat in vanilla.
Step 15: With mixer on low, add the cocoa mixture gradually until fully combined. Scrape bowl and beat at medium speed for 1 minute.
Step 16: Carefully slice the cake horizontally into three layers. Brush each cut side with simple syrup to keep moist.
Step 17: Place bottom layer on a serving plate and spread with half the ricotta filling. Top with second layer and remaining filling; finish with the third layer.
Step 18: Frost the top and sides of the assembled cake.
Step 19: Serve immediately or cover and refrigerate, wrapped well, for up to 24 hours before serving. Slice crosswise to serve.

Tips & Variations

Use mini chocolate chips in the filling for even coverage and easier slicing.
Espresso powder enhances the chocolate flavor but can be omitted if preferred.
Simple syrup brushed between layers keeps the cake moist and tender.
For a more intense chocolate taste, use Dutch-process cocoa and natural cocoa powder as indicated.
Part-skim ricotta is recommended to keep the filling light and creamy.

Storage

Cover the cut edges of the cake with plastic wrap and refrigerate. The cake will keep well for up to 5 days. Bring to room temperature before serving for best flavor and texture. The frosting may firm up when chilled, so let it soften slightly before slicing.

How to Serve

A slice of layered chocolate cake sits on a white plate, placed on a white marbled surface. The cake has four layers total, starting with a dark, moist chocolate cake layer at the bottom followed by a thick layer of pale yellow cream mixed with small chocolate chunks. On top of the cream, there is another dark chocolate cake layer, then another cream layer with chocolate chunks, and finally topped with a fourth chocolate cake layer. The cake looks rich and the cream layers are thick, with a slightly rough texture on the chocolate cake edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chocolate Cassata ahead of time?

Yes, the cake can be baked and cooled a day ahead. Store wrapped at room temperature. Assemble, fill, and frost when ready to serve within 24 hours for best freshness.

What if I don’t have espresso powder?

You can omit the espresso powder without a problem. The cake and frosting will still be delicious, though the chocolate flavor won’t be as deep and rich.