Description
This rich and decadent Chocolate Cassata is a layered Italian-inspired dessert featuring a moist cocoa cake, creamy ricotta and chocolate chip filling, and a smooth chocolate frosting. The cake is infused with espresso and Dutch-process cocoa for deep chocolate flavor, while a simple syrup brush keeps the layers moist. Perfect for chocolate lovers looking for an elegant cake to impress at gatherings or special occasions.
Ingredients
Scale
Cake
- 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
Filling
- 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
Simple Syrup
- 3 tablespoons (43g) simple syrup, to brush on cake, optional
Frosting
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease an 8 1/2″ x 4 1/2″ loaf pan to ensure the cake releases easily after baking.
- Mix Dry and Butter Ingredients: In a medium mixing bowl, beat together the softened butter, granulated sugar, salt, vanilla extract, baking powder, espresso powder (if using), and Dutch-process cocoa powder until the mixture resembles sandy clumps. This combination forms the chocolate base for the cake.
- Add Eggs: Incorporate the eggs one at a time into the mixture, beating thoroughly after each addition. Scrape down the sides and bottom of the bowl midway to ensure even mixing.
- Combine Flour and Milk Part 1: Add half of the all-purpose flour to the batter, mixing on low speed just until combined.
- Add Milk: Pour in all the milk, continuing to beat at low speed to blend well.
- Combine Flour and Batter Part 2: Add the remaining flour, beating gently until the batter is smooth without overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake for approximately 70 minutes or until a toothpick inserted in the center comes out clean. The center temperature should register between 210°F to 215°F. The top may appear slightly damp, which is normal.
- Cool the Cake: Remove the cake from the oven and loosen the edges using a knife. Wait 10 minutes, then turn the cake out onto a wire rack to cool completely. Once cooled, wrap well and store at room temperature until ready to assemble.
- Prepare the Filling: In a bowl, mix the ricotta cheese, confectioners’ sugar, vanilla extract, and semisweet chocolate chips until combined. Cover and refrigerate until needed.
- Make the Frosting Dry Mix: Sift together the natural cocoa powder, 3/4 cup (85g) confectioners’ sugar, and espresso powder (if using) into a mixing bowl.
- Heat and Combine Cream: Gently warm the heavy cream until simmering, then whisk it into the cocoa mixture. The initial grainy texture will smooth out as the sugar dissolves. Allow to cool to room temperature.
- Beat Butter Mixture for Frosting: In a separate large bowl, beat the softened butter, salt, and remaining 1 cup (113g) confectioners’ sugar until smooth and fluffy. Mix in the vanilla extract.
- Combine Frosting Components: With the mixer on low, gradually add the cooled cocoa mixture a spoonful at a time to the butter mixture. Scrape down the bowl, then beat on medium speed for 1 minute to achieve a creamy frosting.
- Slice Cake into Layers: Using a serrated knife, carefully split the cooled cake lengthwise into three even layers to prepare for filling and assembly.
- Apply Simple Syrup: Lightly brush the cut sides of each cake layer with the simple syrup to maintain moisture and enhance flavor.
- Layer the Cake: Place the bottom layer on a serving plate and spread half of the ricotta filling evenly over it. Top with the second layer and spread the remaining filling. Place the third layer on top.
- Frost the Cake: Evenly cover the top and sides of the assembled cake with the prepared chocolate frosting, smoothing with a spatula or knife.
- Serve or Store: Serve the cake immediately for best freshness, or refrigerate well-wrapped for up to 24 hours before serving.
- Storage Tips: If storing leftovers, cover the cut edges with plastic wrap and refrigerate for up to 5 days to preserve moisture and flavor.
Notes
- Espresso powder is optional but enhances the depth of chocolate flavor.
- Mini chocolate chips are preferred for the filling because they distribute evenly.
- Make sure all cold ingredients (eggs, milk, butter) are at room temperature for better incorporation.
- Brushing the cake layers with simple syrup helps keep the cake moist, but it is optional.
- Use Dutch-process cocoa for a smoother, less acidic chocolate flavor.
- The cake can be assembled a few hours ahead but is best served within 24 hours for optimal texture.
- Store leftovers covered in the refrigerator for up to 5 days; allow the cake to come to room temperature before serving for best flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Chocolate Cassata, Italian Dessert, Chocolate Cake, Ricotta Filling, Layered Cake, Cocoa Cake, Chocolate Frosting
