Lou Ann’s Double-Chocolate Cake

Ingredients

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract

Filling:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips

Icing:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners’ sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

Directions

~Preheat oven at 350°.

~In a small bowl, combine the sugar, flour, cocoa, baking soda, and salt.

~Whisk the egg, buttermilk, coffee, oil, and vanilla. Add to dry ingredients until combined.

~Coat a 9″ round baking pan with cooking spray and dust with flour. Add batter. Bake for about 30 minutes. Cool for 10 minutes; remove from pan to a wire rack. Cool completely.

~For filling: Combine ricotta, sugar, and orange juice concentrate. Fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half.

~For icing:

In a bowl, beat cream until soft peaks form. Gradually beat in confectioners’ sugar, cocoa, and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.

~Makes six servings.

~Submitted by Lou Ann.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.