Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces ricotta cheese
- 1 tablespoon lemon zest
- ½ cup powdered sugar
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix well.
- Add milk, oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
- Pour half of the batter into the prepared baking pan.
- In a separate bowl, mix ricotta, lemon zest, powdered sugar, and almond extract until smooth.
- Spread the ricotta mixture over the batter in the pan.
- Pour the remaining batter over the ricotta layer.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Notes
- This cake is best served chilled.
- You can substitute orange zest for lemon for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: Italian
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg