Small Chocolate Ricotta Cake with Chocolate Buttercream

cakebycourtney.com

Jody Newman

subheading: FOR THE CAKE:

1 cup (120 g) all-purpose flour

⅓ cup (39.3 g) good quality dark cocoa powder

1 ½ teaspoons (6 g) baking powder

½ teaspoon (3 g) salt

½ cup (109 g) grapeseed oil

¾ cups plus 2 tablespoons (175 g) granulated sugar

2 eggs, room temperature

1 cup (250 g) ricotta cheese, at room temperature

subheading: FOR THE BUTTERCREAM:

5 ounces semi-sweet or bittersweet chocolate

3 tablespoons (45 g) heavy whipping cream

1 cups (226 g) unsalted butter, slightly cold

2 ½ cups (312.5 g) powdered sugar, measured then sifted

1 teaspoon (4.2 g )vanilla extract

Pinch of salt

Directions at cakebycourtney.com

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