Serves: 5
Total Calories: 1,535
Combine sugar, flour, cocoa, baking soda, baking powder, and salt in large bowl. Add eggs, buttermilk, coffee, oil, and vanilla. Beat at medium speed for 2 minutes (batter will be thin). Pour into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30-35 minutes. Cool 10 minutes. Remove from pans. Cool completely.
Slice cake layers in halves horizontally. Place bottom slice on serving plate; top with 1/3 of Ricotta Cheese Filling. Alternate cake layers and filling, ending with cake on top. Frost with Chocolate Whipped Cream.
Ricotta Cheese Filling:
Combine ricotta cheese, sugar, and liqueur in small bowl. Beat until smooth. Fold in candied fruit and mini-chips. (If ricotta cheese is unavailable, use 1 cup heavy cream. Whip with sugar and liqueur until stiff.)
Chocolate Whipped Cream:
Combine sugar and cocoa in small bowl. Add cream and vanilla; beat until stiff. Cover top of Cake.
This Holiday Chocolate Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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