Ingredients
1 cup sugar3/4 cup plus 2 tablespoons all-purpose flour6 tablespoons baking cocoa1 teaspoon baking soda1/2 teaspoon salt1 egg1/2 cup buttermilk1/2 cup brewed coffee1/4 cup canola oil1 teaspoon vanilla extractFILLING:3/4 cup ricotta cheese2 tablespoons sugar4 teaspoons orange juice concentrate2 tablespoons chopped red candied cherries2 tablespoons miniature semisweet chocolate chipsFROSTING:3/4 cup heavy whipping cream3 to 4 tablespoons confectioners’ sugar4-1/2 teaspoons baking cocoa3/4 teaspoon vanilla extract
Preparation
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-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. 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.
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.
