As a working mother, since January I still can’t find time to bake anything. This is really bad and I am starting to feel restless (you never know when I will explode by producing a big quantity of cookies and cakes!). In the meantime I can show few things from last year that haven’t been published yet.
Looking back now I can say that 2015 for me was the layer cake year. I think I made quite a lot of them: some for special occasions, others just for fun (and for my indulgence).
Today’s cake was made for a competition – same as this one. I didn’t have much hope that I could win a prize with it, considering all other elaborated entries. Nevertheless I really wanted to participate and I am very glad I did.
Unfortunately the site of the competition called Treadcakes does not exist any more. But you can see part of the preparation process here, in case you want to make similar cake. I bought a special cookie cutter like a puzzle piece which I used to cut the shapes out of fondant. The rest I painted on my own. Indeed, not the most genius piece of confectionary but it is pretty easy even for unexperienced bakers.
Check out the cake recipe as well: the it is worth trying!
Chocolate Chip cake with Ricotta Filling
For the cake base:
- 180 g sugar
- 60 g butter
- 20 ml olive oil
- 2 eggs
- 200 g plain yogurt
- 170 g all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 40 g chocolate chips
For the buttercream frosting:
- 220 g butter
- 430 g confectioners sugar
- 1 tbs milk
- 1 teaspoon vanilla extract
For the ricotta filling:
- 100 g buttercream frosting
- 250 g ricotta
- Grease a 17 -18 cm cake pan and line it with a circle of baking paper. Preheat oven to 360° F/ 180°C.
- In a bowl combine flour, baking soda, baking powder and salt and set aside.
- In a separate bowl combine oil, butter and sugar and beat until smooth. Add vanilla extract, eggs and yogurt and mix well. Add the flour mixture and whisk until homogeneous. At the end add the chocolate chips and stir carefully until just absorbed in the batter.
- Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean and the top becomes golden brown.
- Allow the cake to cool for 10 minutes before carefully running a knife around the edge. Remove it from the pan and let cool completely on a rack.
- In a large mixing bowl cream together butter and vanilla. Add in confectioners sugar, 100 g at a time, beating well after each addition. Add the milk and continue mixing until light and fluffy.
- In a large bowl beat together the buttercream frosting with the ricotta until homogeneous.
Assembling the cake:
- When the cake base is completely cold, use a serrated knife to cut it horizontally in 3 equal layers. Place one layer on a serving plate or on a cake stand. Spread half of the Ricotta frosting over it. Cover with a second layer and spread the rest of the frosting on top. Cover with the third layer. Wrap the cake tightly with plastic wrap and refrigerate for at least 2-3 hours.
- When the cake is completely cool, frost it all around with the buttercream frosting. Decorate as desired.