Chocolate Cassata Recipe

Introduction

Chocolate Cassata is a luscious layered cake featuring rich cocoa, creamy ricotta filling, and a smooth chocolate frosting. This elegant dessert combines the comforting flavors of chocolate and ricotta in a moist, tender cake perfect for special occasions or any time you want to impress.

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
• 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) butter, at room temperature, at least 65°F
• 1/8 teaspoon table salt
• 1 teaspoon King Arthur Pure Vanilla Extract

Instructions

1. Step 1: Preheat the oven to 325°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
2. Step 2: In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa until sandy and somewhat clumpy. Don’t worry; the eggs will smooth it out.
3. Step 3: Add the eggs one at a time, beating well after each. Scrape down the sides and bottom of the bowl halfway through.
4. Step 4: Add half the flour to the bowl, beat at low speed just to combine.
5. Step 5: Add all the milk, mixing again at low speed to combine.
6. Step 6: Add the remaining flour, beating gently just until smooth.
7. Step 7: Pour the batter into the prepared pan.
8. Step 8: Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. The top may look slightly damp—this is normal. If using an instant-read thermometer, the center should be 210°F to 215°F.
9. Step 9: Remove the cake, loosen edges, wait 10 minutes, then turn it out onto a rack to cool completely.
10. Step 10: Wrap the cooled cake well and store at room temperature until ready to use.
11. Step 11: For the filling: stir together ricotta, confectioners’ sugar, vanilla, and chocolate chips. Cover and refrigerate until needed.
12. Step 12: For the frosting: sift cocoa, 3/4 cup confectioners’ sugar, and espresso powder into a bowl.
13. Step 13: Heat the cream to simmering, then whisk into the cocoa mixture until smooth and lumps dissolve. Set aside to cool to room temperature.
14. Step 14: In a large bowl, beat butter, salt, and remaining 1 cup confectioners’ sugar until fluffy. Beat in vanilla.
15. Step 15: With mixer on low, add cocoa mixture a spoonful at a time until combined. Scrape bowl then beat at medium speed 1 minute.
16. Step 16: Slice the cake horizontally into 3 layers. Brush each cut side with simple syrup to keep moist.
17. Step 17: Place the bottom layer on a serving plate, spread half the ricotta filling. Add the second layer, spread remaining filling, then top with the third layer.
18. Step 18: Frost the top and sides of the cake with the chocolate frosting.
19. Step 19: Serve immediately or refrigerate, well wrapped, up to 24 hours before serving.

Tips & Variations

• Using mini chocolate chips in the ricotta filling helps distribute chocolate flavor evenly and prevents large chunks.
• Simple syrup on the cake layers keeps the cake moist—feel free to flavor it with a splash of coffee or liqueur.
• Part-skim ricotta works best for a lighter texture but whole milk ricotta can add richness.

Storage

Wrap the finished cake tightly and refrigerate for up to 5 days. Cover the cut edges with plastic wrap to prevent drying. For best texture and flavor, bring the cake to room temperature before serving. Leftover cassata can also be sliced and frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the cake a day or two in advance and keep it wrapped at room temperature. Assemble and frost when ready to serve.

What’s the best way to slice the cake?

Use a serrated knife and cut the cake gently in horizontal layers, then slice crosswise to serve. Chilling the cake slightly can help make cleaner cuts.

Chocolate Cassata Recipe

Print Recipe

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Chocolate Cassata is a luscious layered Italian dessert cake featuring a rich cocoa-flavored sponge filled with a creamy ricotta and chocolate chip filling, finished with a smooth chocolate buttercream frosting. This elegant dessert combines tender chocolate cake layers moistened with simple syrup and a velvety ricotta filling, making it a perfect treat for special occasions or an indulgent everyday dessert.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 35 minutes
• Yield: 1 loaf cake, approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

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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
• 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

Syrup & Frosting

• 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

Instructions

1. Prepare the Cake Batter: Preheat the oven to 325°F and lightly grease an 8 1/2″ x 4 1/2″ loaf pan. In a medium mixing bowl, beat together butter, granulated sugar, salt, vanilla extract, baking powder, espresso powder (if using), and Dutch-process cocoa until you achieve a sandy, somewhat clumpy texture. This will look uneven, but the eggs added next will smooth it out.
2. Add Eggs: Incorporate the eggs one at a time, beating thoroughly after each addition. Scrape down the bowl’s sides and bottom midway to ensure even mixing.
3. Incorporate Flour and Milk: Add half of the flour to the mixture at low speed just to combine. Then add all the milk and continue mixing at low speed. Follow by adding the remaining flour, beating gently just until the batter is smooth and uniform.
4. Bake the Cake: Pour the batter into the prepared loaf pan and bake for about 70 minutes. A toothpick inserted in the center should come out clean. The cake’s top may appear slightly damp, which is normal. For accuracy, the internal temperature should be around 210°F to 215°F.
5. Cool the Cake: Remove the cake from the oven. Loosen its edges, let it cool for 10 minutes in the pan, then turn it out onto a rack to cool completely before filling or frosting.
6. Make the Ricotta Filling: Stir together ricotta cheese, confectioners’ sugar, vanilla extract, and chocolate chips. Cover and refrigerate until ready to use to let flavors meld.
7. Prepare the Frosting: Sift together natural cocoa powder, 3/4 cup (85g) confectioners’ sugar, and espresso powder into a bowl. Warm the heavy cream until simmering, then whisk it into the cocoa mixture. Continue whisking until smooth and lump-free. Set aside to cool to room temperature.
8. Beat Butter and Sugar: In a separate large mixing bowl, beat butter, salt, and the remaining 1 cup (113g) confectioners’ sugar until fluffy and smooth. Add vanilla extract and mix well.
9. Combine with Cocoa Mixture: With the mixer on low, add the cooled cocoa-cream mixture gradually to the butter mixture until fully incorporated. Scrape the bowl and beat on medium speed for 1 minute to achieve a smooth frosting.
10. Assemble the Cake: Slice the cooled cake horizontally into three equal layers. Lightly brush the cut sides with simple syrup to maintain moistness. Spread half of the ricotta filling over the bottom layer, top with the second layer, and spread the remaining filling. Place the third layer on top.
11. Frost the Cake: Using a spatula or knife, cover the entire cake — top and sides — with the prepared frosting, smoothing it evenly.
12. Serve or Store: Serve immediately for best texture, or refrigerate well wrapped for up to 24 hours before serving. When storing slices, cover exposed edges with plastic wrap and refrigerate for up to 5 days.

Notes

• Allow the butter and eggs to come to room temperature before starting for better mixing and texture.
• Espresso powder enhances the chocolate flavor but is optional.
• Using mini chocolate chips in the filling allows for better distribution and texture.
• Simple syrup helps keep the cake layers moist and prevents dryness.
• For best results, make sure the cake is completely cool before slicing and assembling.
• The cake is best enjoyed within 24 hours but can be stored refrigerated for up to 5 days if well wrapped.

Keywords: Chocolate Cassata, ricotta cake, Italian dessert, chocolate cake, layered cake with ricotta, chocolate buttercream, loaf cake, holiday dessert