Ingredients:

  • 225g all purpose flour
  • 450g granulated cane sugar, divided
  • 75g Dutch processed dark cocoa powder
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 6 large eggs, room temperature, divided
  • 240ml whole milk
  • 120ml grape seed or avocado oil
  • 2 tsp pure vanilla extract
  • 240ml hot brewed espresso
  • 900g whole milk ricotta cheese, drained
  • 1 tsp vanilla bean paste
  • 1 tbsp lemon or orange zest
  • 240ml heavy whipping cream, cold
  • 115g mascarpone cheese, cold
  • 50g powdered sugar
  • 1 tsp cocoa powder for dusting

Instructions:

  1. Grease a 9x13 inch baking pan and preheat your oven to 350°F.
  2. Combine 225g flour, 75g cocoa, half the sugar, baking soda, baking powder, and salt. Note: Sifting prevents cocoa lumps in the final sponge.
  3. Whisk 2 eggs, 240ml milk, 120ml oil, and vanilla until smooth.
  4. Pour 240ml hot espresso into the wet mixture, then slowly whisk in the dry ingredients until the batter is glossy and thin.
  5. Beat 900g drained ricotta with the remaining 4 eggs, remaining sugar, vanilla bean paste, and zest until velvety and pale.
  6. Pour the chocolate batter into the pan first, then gently spoon the ricotta mixture over the top. Note: Don't worry about smoothing it; it will sink naturally.
  7. Bake for 60 minutes until the center has a slight jiggle but the edges are set.
  8. Let the cake sit on a wire rack until room temperature, then chill for at least 4 hours.
  9. Beat cold heavy cream, cold mascarpone, and powdered sugar until stiff peaks form.
  10. Spread the cream over the chilled cake and dust with 1 tsp cocoa powder.