Anyone that knows me well knows that I am a huge chocolate lover. So when I was invited to take part in Choctoberfest 2016 I couldn't resist! If that wasn't enough reason; finding out that Imperial Sugar was this year's gold sponsor and would be sending me 40lbs of sugar sealed the deal.
At this time I'd like to present to you my Chocolate Ricotta Swirl Pound Cake. A moist cake flavored with hints of vanilla bean and dark chocolate. I can't take full credit for this recipe as the cake base is Gina DePalma's famous ricotta pound cake. But the billowy layer of rich dark chocolate was all my idea.
Also, in case you missed it there is a pretty sweet Choctoberfest giveaway going on! You can enter it here.
Chocolate Ricotta Pound Cake
(adapted from Gina DePalma)
1 1/2 cups cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 cup unsalted butter
1 1/2 cup fresh whole milk ricotta
1 1/2 cup granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract
2 oz dark chocolate, melted & cooled
Preheat oven to 350 and position rack in the center. Grease a 9 inch loaf pan with nonstick cooking spray and dust with flour.
In a medium bowl, sift together the cake flour, baking powder and salt and set aside. In a mixer, cream together the butter, ricotta and sugar on medium speed until smooth and light about 2 minutes. Beat in the eggs, one at a time, scraping sown the bowl after each. Add the vanilla bean and extract. On low speed, beat in the dry ingredients to combine, scraping down the bowl. Beat the batter for 30 more seconds.
Pour half the batter into the prepared pan spoon in the melted chocolate and swirl with a knife. Top with remaining batter and use a spatula to smooth. Give the pan a few gentle whacks to remove any air pockets. Bake the cake for 15 minutes, then turn the pan 180 degrees. Lower the temperature to 325 and continue baking until the cake springs back lightly when touched about 25 minutes more.