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Ingredients
- 2 1/2 cups A/P flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 3/4 cup granulate sugar
- 3 large eggs, room temp
- 1 Tbsp orange zest
- 1 1/2 tsp vanilla
- 1/4 cup milk
- Frosting:
- 10 oz ricotta cheese
- 16 oz mascarpone cheese
- 3 cups powder sugar and more for thickening
- 1 tsp vanilla
- 1 tsp orange juice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 10oz bag mini chocolate chips divided
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
* Drain Ricotta cheese overnight. Drain mascarpone, if needed. Cheese should be thick. Preheat oven to 375 degrees F. Butter and flour 2 9inch round cake pans.
Make the batter: Mix flour, baking powder and salt in a medium bowl. In another large mixing bowl, beat together the wet ingredients.
Step 2
In a large mixing bowl, on medium speed, mix butter and sugar until fluffy, 4-5 minutes. Beat in one egg at a time then beat in the vanilla and orange zest, until combined. Alternate adding dry ingredients and milk into butter/sugar mix, beating after each addition until just combined. Pour the batter into two 9 inch round cake pans, spread into an even layer. Bake for 20-25 minutes, or until inserted toothpick comes out clean. Cool slightly, then remove from pans and cool completely. Once cooled, use a long serrated knife to cut each cake layer in half (makes 4 layers)
Step 3
Make the frosting: Beat together the ricotta and mascarpone in a large mixing bowl with and electric mixer on medium speed, until well combined. Beat in the powder sugar, 1 tsp vanilla, orange juice, cinnamon and salt until well combined.
Step 4
Assemble cake: Place one layer on cake dish. Top with frosting, then sprinkle about 2-3 Tbsp mini-chocolate chips on top. Repeat with remaining layers. Frost the outside of the cake and add remaining chocolate chips to the outside of the cake, or as desired. Use remaining frosting to decorate or pipe as desired.
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