Jigsaw Puzzle Chocolate Chip cake with Ricotta Filling

A funny cake with Jigsaw Puzzle that you can make for a kid's birthday or just for fun. The ricotta frosting and the delicious layers are a real pleasure for the palate!

Author: Daniela Lambova

Ingredients

For the buttercream frosting:

▢ 1 cup/ 220 g butter
▢ 3,5 cups/ 430 g confectioners sugar
▢ 1-2 tablespoon milk
▢ 1 teaspoon vanilla extract

For the ricotta filling:

▢ 1 cup / 100 g buttercream frosting, prepared as per above
▢ 1 cup/ 250 g ricotta

Instructions

Cake Base:

Grease a 7 inch/ 18 cm cake pan and line it with a circle of baking paper. Preheat oven to 350° 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.
Gradually add the flour mixture. Beat in the stand mixer at a low speed (or use a rubber spatula to fold it in) 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 wire rack.
Don't start making the frostings and assembling before the layers are cooled!

Buttercream frosting:

In a large mixing bowl cream together butter and vanilla. Add in the confectioners sugar, little by little, beating well after each addition. Add the milk and continue mixing until light and fluffy.

Ricotta filling:

In a large bowl beat together the buttercream frosting with the ricotta until smooth.

To assemble 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.
Cover the cake all around with the remaining buttercream frosting. For best results first cover with a thin layer (a.k.a. crumb layer), let it stay in the freezer for 10 minutes and then cover it with the remaining frosting.
Let the cake cool at least 2-3 hours in the fridge before placing the fondant decoration on top.

Notes

Store leftovers 2-3 days in the fridge in airtight containers.
Check out the post for detailed decoration instructions.

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