Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 0.33 cup (35g) Dark Dutch-processed cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp Kosher salt
  • 1 cup (240ml) Warm brewed coffee
  • 0.33 cup (80ml) Vegetable oil
  • 1 tsp White vinegar
  • 1 tsp Pure vanilla extract
  • 32 oz (900g) Whole milk ricotta cheese, drained
  • 0.75 cup (150g) Granulated sugar
  • 4 Large eggs, room temperature
  • 4 oz Instant chocolate pudding mix
  • 1 cup (240ml) Cold whole milk
  • 8 oz Whipped topping

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch non-stick baking pan.
  2. In a large bowl, whisk 1.5 cups (190g) flour, 1 cup (200g) sugar, 35g cocoa, 1 tsp baking soda, and 0.5 tsp salt.
  3. Pour in 240ml warm coffee, 80ml oil, 1 tsp vinegar, and 1 tsp vanilla. Whisk until the batter is smooth and dark.
  4. In a separate bowl, beat 900g drained ricotta with 0.75 cup (150g) sugar, 4 eggs, and 1 tsp vanilla. Mix for 2-3 minutes until the texture is light and pale.
  5. Gently spoon the ricotta mixture over the raw chocolate batter. Do not stir. You want the ricotta to sit on top like a blanket. It will naturally migrate downward during the bake.
  6. Bake at 350°F (175°C) for 50 minutes until a toothpick in the center comes out clean. The chocolate cake should now be on top, looking slightly domed and springy.
  7. Let the cake cool completely in the pan. This is non negotiable. The ricotta needs to set as the temperature drops, or it will be too soft to slice.
  8. Whisk 4 oz chocolate pudding mix with 240ml cold milk for 2 minutes until it starts to thicken. Fold in 80% of the whipped topping. Spread this over the cooled cake, then top with the remaining whipped cream for a marbled look.