Chocolate & Ricotta Layer Cake
SERVES 12 PREP 15 minutes + 30 minutes to chill COOK 45 minutes
NUTRITION 1452kJ; 9g fat (1g sat); 6g protein; 62g carbohydrate; 1g fibre a serve COST $1.90 a serve
1 cup skim milk
11/2 cups firmly packed brown sugar 125g reduced-fat dairy spread
¼ cup cocoa powder, sifted
1 teaspoon bicarbonate of soda
11/2 cups self-raising flour
2 eggs, lightly whisked
140g reduced-fat smooth ricotta 3 teaspoons icing sugar, plus extra, to dust 1 quantity Chocolate Cinnamon Icing
100g small strawberries, halved
1 Preheat oven to 1800C/1600C fan-forced. Grease and line base and side of a 20cm (base measurement) round cake pan with baking paper. Combine milk, brown sugar, dairy spread, cocoa powder and bicarbonate of soda in a saucepan; cook and stir over low heat for 3 minutes or until sugar dissolves. Increase heat. Bring to the boil. Remove from heat. Cool.
2 Add flour and eggs to chocolate mixture. Pour into prepared pan; level surface. Bake for 40 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes, then turn out onto a wire rack to cool completely.
3 Whisk ricotta and icing sugar together in a bowl. Using a large serrated knife, split cake in half. Place one piece of cake on a serving plate. Spread with ricotta mixture. Top with remaining piece of cake. Chill for 30 minutes.
4 Spread Chocolate Cinnamon Icing over top and side of cake. Decorate with strawberries. Serve dusted with icing sugar.