Mocha Ricotta Cake

Ingredients

• 1 1/2 cups cake/pastry flour
• 1 1/4 cups brown sugar (lightly packed)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened dutch processed cocoa
• 2/3 cup brewed coffee (strong room temperature)
• 2 tablespoons milk (2% or whole milk)
• 1/2 cup ricotta cheese (room temperature)
• 1/3 cup oil (vegetable, light olive oil or coconut oil or melted and cooled butter)
• 1 teaspoon vanilla
• 1 large egg (room temperature)
• 1 cup cream (whole, heavy or whipping cream, with at least 30% fat content)
• 1-2 tablespoons powdered sugar (sifted)
• 1 1/2-2 tablespoons unsweetened cocoa (dutch processed sifted)
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   Pre-heat oven to 350F/180C. Grease and flour or spray a 10 inch bundt pan.

2. 2

   In a large bowl whisk together the flour, brown sugar, baking soda and salt.

3. 3

   In a large bowl whisk the cocoa, coffee and milk until smooth. Add the ricotta, oil, vanilla and whisk to combine, add the egg and whisk to combine.

4. 4

   Add the wet ingredients to the flour mixture and whisk just to combine.

5. 5

   Pour the batter into the pan and bake 30-35 minutes. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Slice and top with a dollop of chocolate whipped cream or a simple chocolate glaze and chopped nuts. Enjoy!

6. 6

   --- CHOCOLATE WHIPPED CREAM ---

7. 7

   In a medium bowl add the cream, powdered sugar, sifted cocoa and vanilla, whip until stiff peaks appear.