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45 minutes
Prep: 30 minutes
Cook: 15 minutes
946 calories per serving view nutrition facts
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| 2 1/2 | cups | flour, all-purpose | |
| 1/2 | cup | sugar | granulated |
| 1/3 | cup | cocoa powder | unsweetened |
| 2 1/2 | teaspoons | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/4 | cup | butter | |
| 1 1/4 | cups | heavy whipping cream | |
| 1 | teaspoon | vanilla extract | |
| 1 | each | egg | beaten |
| 16 | ounces | ricotta cheese | |
| 1/3 | cup | sugar | granulated |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | chocolate chips (semi-sweet) | |
| 1 | pint | strawberries | fresh, sliced |
In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt.
With a pastry blender, cut in the butter until mixture resembles cornmeal.
In another bowl, combine cream, vanilla and beaten egg.
Add all at once to flour mixture, stirring until just moistened.
(Mixture will be stiff.)
Spread mixture in two greased 8-or 9-inch round cake pans.
Bake at 425 degrees F for 10-12 minutes, or until wooden pick inserted in center comes out clean.
Immediately turn out layers onto wire racks to cool.
Stir together ricotta cheese, sugar, vanilla and chocolate chips.
Place one cake layer on a serving plate.
Spread half the ricotta filling over.
Top with remaining cake layer and remaining filling.
Top with sliced strawberries.
| % Daily Value* | |
| Total Fat 50.0g | 76% |
| Saturated Fat 30.0g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 328mg | 14% |
| Total Carbohydrate 110.0g | 37% |
| Dietary Fiber 5.0g | 18% |
| Sugars 43.0g | |
| Protein 19.0g | 39% |
| Vitamin A | 35% | Vitamin C | 1% | |
| Calcium | 26% | Iron | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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