1-Ready to dive in, folks? Let’s walk through making this chocolate ricotta cake from start to finish it’s straightforward and oh-so-rewarding. First, preheat your oven to 350°F and get your baking pans ready by spraying two 9-inch rounds with non-stick spray. This sets the stage for a smooth baking process.

2-In a large bowl or stand mixer, combine the dry ingredients: 2 cups granulated sugar, 1 3/4 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt. Mix them on low speed until everything’s blended nicely. Next, in another bowl, whisk together the wet ingredients: 2 large eggs plus 1 large egg yolk (at room temperature), 1 1/4 cups whole milk ricotta cheese, 1/2 cup vegetable oil or melted coconut oil, and 1 tablespoon vanilla extract until smooth.

3-Add the wet mix to the dry and stir on low until combined, then pour in 1 cup hot water and mix for about a minute the batter will be thin, but that’s okay. Divide it evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean or with moist crumbs. Let the cakes cool in the pans for 10 minutes before moving them to a rack, then cool fully before frosting.

4-Frosting the Cake: For the frosting, cream 1 cup softened unsalted butter in a stand mixer on medium speed until smooth, about 3 minutes. Sift in 3 1/4 cups confectioners’ sugar and 1/2 cup unsweetened cocoa powder, then mix on low until absorbed, around 2 minutes. Add 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/4 cup whole milk ricotta cheese, then beat on medium for 3 minutes. Adjust as needed if it’s too thin, add more sugar; if too thick, add ricotta by the tablespoon. Spread it on your cooled cakes for that rich, creamy finish.