Italian Pound Cake with Ricotta Filling & Chocolate Frosting
Italian Pound Cake recipe
Yield
16 servingsPrep
15 minCook
90 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| 1 ⅔ | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 8 | teaspoons |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
cake flour
|
|
| Filling | |||
| ⅔ | pound |
ricotta cheese
|
|
| 4 | teaspoons |
heavy whipping cream
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
strawberries
sliced, or grated chocolate |
|
| Frosting | |||
| 8 | ounces |
chocolate chips (semi-sweet)
|
|
| ½ | cup |
coffee
strong, brewed |
|
| 10 | tablespoons |
butter
chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 394 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 4E+1 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
cake flour
|
|
| Filling: | |||
| 302.4 | g |
ricotta cheese
|
|
| 2E+1 | ml |
heavy whipping cream
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
strawberries
sliced, or grated chocolate |
|
| Frosting | |||
| 231.2 | ml/g |
chocolate chips (semi-sweet)
|
|
| 118 | ml |
coffee
strong, brewed |
|
| 1.5E+2 | ml |
butter
chilled |
|
Directions
Cake:
Cream butter, slowly adding sugar until light.
Add eggs one at a time.
Stir in remaining ingredients.
Bake in buttered and floured 9 x 5 loaf pan at 325℉ (160℃) for 1¼ to 1½ hours or until done.
Cool in pan for 5 minutes before turning onto rack.
Slice horizontally into three sections.
Filling:
Combine first four ingredients in blender until smooth.
Fold in grated chocolate or strawberries.
Spread evenly between layers.
Frosting:
Melt chocolate with coffee over very low heat.
Beat in butter a small amount at a time.
Continue beating until thick and of spreading consistency.
Frost cake and garnish.
