Ricotta Dark Chocolate Cake
An easy, healthy option for those seeking something sweet.
1/3 cup water
55g unsweetened chocolate
2/3 cup shortening
1 3/4 cups sugar
2 large eggs
2 1/2 cups all-purpose flour
1 3/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
1/4 cup all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 Tbs vanilla
1/4 tsp salt
3 cups sugar
3/4 cup milk
3/4 cup butter or 3/4 cup margarine
85g unsweetened chocolate
3/4 tsp vanilla
Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat and let cool.
Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scraping down edges of bowl.
Add eggs, one at a time, beating well after each addition.
Sift 2 1/2 cups flour, soda, and 1/2 teaspoon salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
Add cooled chocolate mixture and 1 teaspoon vanilla; mix just until blended.
Pour batter into three greased and floured 9-inch layer pans.
Bake at 175 C for 17-20 minutes, or until toothpick comes out clean.
Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
Place 1/4 cup flour in small saucepan; gradually stir in milk. Cook over low heat, stirring constantly, until thick.
Remove from heat and let cool completely.
Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
Add 1 tablespoon vanilla, 1/4 teaspoon salt, and milk mixture; beat until smooth.
Spread filling between cake layers.
Combine sugar, milk, butter and chocolate in a medium saucepan.
Cook over low heat, stirring constantly, until chocolate melts.
Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
Remove from heat and stir in vanilla.
Beat at high speed of electric mixer until frosting is of spreading consistency.
Immediately spread on cake.