MD Supper 4: Ricotta chocolate cake w frosting

Actual recipe added when time.

1. Make cake. I made this recipe from looking at a banana bread recipe, as I was running late, and the banana bread was throwing everything together and cooking quickly. And I also needed to use up some ricotta.The chocolate cake I will post soon but did not use, was much more time consuming. This recipe was AMAZING! Will def make it again!!

The general ingredients were cocoa, Tate and Lyle superfine sugar, flour, a container of ricotta, 4 TBS olive oil, semolina/corn meal, 2 eggs, dash flaked salt, 2tsp baking soda...


Will post the exact recipe I made when time, plus the photos, when I have time to make the video of it.

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Dinner was served with iced tea, iced water for all of us. And prosecco for me and T.

Dessert was served with cafe au lait, then espressos for T and me.

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The frosting recipe too! (melted the choc, butter, Tate and Lyles sugar all together til it was melted and not grainy). Then added the cream.

Whipped up fresh cream. When cool, added the whipped cream to the cooled melted chocolate frosting mixture. Spread this on the cake.

The cake itself was light, airy, filled with tiny holes like a beautiful delicate moist sponge cake, without all the work! The ricotta and cocoa was delicious!


Used a basic banana bread recipe for the main amounts of ingredients, changing the banana to the ricotta, and changing the amount of sugar to be about a third cocoa, and changing the flour to be partially semolina/corn meal.

Fantastik cake! would make a delicious 6 layered cake next time I make it. This time only used one of the layers, dividing it into thirds. Wasn´t pretty, as I was rushed, but certainly tasted wonderful! would add more butter to the frosting and less cream if I wanted a thicker butterfrosting consistency. The amounts I used was perfect for a quick frosting to almost pour on.