Chocolate Ricotta Sheet Cake with Cocoa Cream Topping
A nine-by-thirteen-inch chocolate cake with a sweet ricotta middle and a chilled cocoa cream-cheese whipped topping.
Ingredients
Cake batter
- 15.25 ounces dry chocolate cake mix Choose a standard mix using the water, oil, and eggs listed below
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vegetable oil Additional, for greasing the pan
Ricotta filling
- 15 ounces whole-milk ricotta Drain any pooled whey
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
Cocoa cream topping
- 2 ounces cream cheese Softened; about 1/4 cup
- 1/2 cup unsweetened cocoa powder Sifted
- 1 cup cold heavy whipping cream Divided during mixing
- 1/4 cup granulated sugar
Instructions
- Preheat to 350°F and oil a 9×13-inch pan with the separate teaspoon of oil. Select the specified compatible cake mix.
- Prepare chocolate batter using the cup of water, ½ cup oil, and 3 eggs, following the box’s mixing procedure.
- In a second bowl, combine drained ricotta with powdered sugar, vanilla, and 1 additional egg.
- Layer half the batter, all the ricotta mixture, then the remaining batter in the pan. Bake roughly 50–60 minutes, extending until cake areas contain no wet batter and the central filling is at least 165°F.
- Cool on a rack 30–45 minutes, then refrigerate until completely cold, about 1 hour or longer.
- Beat softened cream cheese, sifted cocoa, sugar, and 2 tablespoons of the measured cream smooth. Incorporate the rest of the cold cream gradually, whipping only to spreadable peaks.
- Spread over the cold cake and refrigerate. Cut into 15 pieces for serving.
Notes
Four eggs total are required, with one reserved for the filling. Pan size and mix compatibility matter. Cool promptly, keep refrigerated, and use within 3 days.