Ingredients:

  • 15 oz whole-milk ricotta cheese
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup Dutch-process cocoa powder
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup Dutch-process cocoa powder
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, beat the ricotta and granulated sugar together until the mixture is smooth and creamy.
  3. Add eggs one at a time, beating well after each addition. Stir in the melted butter and 1 tsp vanilla extract until fully incorporated.
  4. Sieve together the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. Bake in the center rack for 50 minutes or until a toothpick inserted into the center comes out clean.
  7. Prepare the buttercream by beating softened butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract until fluffy.
  8. Once the cake has cooled completely, frost the top and sides with the chocolate buttercream.