This is my family’s favourite cake!
It is a recipe that was submitted to The West Australian in 1999 when they were running a “Best Cake in Perth” competition. It didn’t win, but it got a very honourable mention. The recipe was submitted by Despina Tanner, a Perth based baker extraordinaire who has gone on to own and operate the very successful Boucla Cafe based in Subiaco (see here).
Despina is also the inspiration for my adapted recipe for Buttercake (see here) and I am forever grateful to her for sharing her recipes.
When the original recipe was published it seemed quite simple, but I found when making it the process was broken up into three distinct steps, so I have written the recipe out for you in that manner.
I have tried to convert this recipe to a Thermomix and whilst I do love my dear machine, this is not one for it. Because of the distinct processes it is easier and quicker to use a hand held electric mixer … if you don’t have one I would encourage you to get one … they are inexpensive and last forever (mine is almost 20 years old), and whilst I don’t use mine often, it is a lifesaver when I do.
Please pay attention to your tin size … the original recipe states to use a 28cm round tin, but when I measure the base of my 28cm tin it is actually 26cm … so the important point here is to measure the base of your tin and as long as it is 26cm wide then the cake will fit into it nicely.
Once baked the cake is fabulous simply dusted with icing sugar just before serving … but as I tend to cook this for special occasions I like to finish it off with a circle of white chocolate icing (see here for icing recipe) on top leaving a 5cm border, before drizzling with either melted plain dark chocolate, or if I have it in the fridge I will use a little chocolate ganache (see here for ganache recipe).
I always make more white chocolate icing than I need as it keeps in the fridge for up to two weeks, and what I don’t use I will then freeze for later.
I also do the same with the chocolate ganache as it keeps well in the fridge for a few weeks, and can be added to a whole range of goodies:
- add 100g to cooked custard (using a base recipe of 600g milk) just after you have made it in the Themomix and mix in for 10 seconds / speed 4 to make the most delightful chocolate custard – this makes a great quick dessert … simply pour into glasses (you should get enough for four serves), allow to set in the fridge, then top with maple flavoured freshly cut strawberries, a dollop of whipped cream, and roasted chopped pistachios);
- lightly warm and serve over ice-cream (see here for ice-cream recipe);
- lightly warm and drizzle over bread and butter pudding before serving (see here for bread and butter pudding recipe); or
- warmed and poured into pre-cooked tart shells and allowed to set for a quick and easy dessert
When reheating ganache do so very gently, I always use the microwave as I can control that better than a pot or pan … so remove the amount of ganache you need, place into a plastic container (it doesn’t hold the heat like glass) and heat for 5 seconds at a time until you get the fluidity that you need … so depending on the volume you are melting it can take as little as 10 to 15 seconds total.
So … onto the recipe itself:
- The cake is made up of two mixes … the chocolate mix and the ricotta mix
- The bulk of the chocolate mix is spread across the base of the tin, that is then topped with all the ricotta mix, and then the last of the chocolate mix is dolloped over the top and a knife is inserted and lightly run through the mix to create a swirled finish (the chocolate mix bakes up similar to a biscuit so is quite firm and almost crunchy, whilst the ricotta mix is more cake like and the contrast between the two is quite delicious).
- I use three containers (one to melt the chocolate and butter in to start with; one for the ricotta mixture; and one for the chocolate mixture which will eventually incorporate the melted chocolate and butter too) and a hand held electric beater
- Before you start grease the sides of a 26cm (base measurement) spring form round cake tin (measure it) with butter, and place a piece of baking paper across the base ensuring that it extends outside of the tin (so put a square piece of paper over the base, then snap the side ring into position on top of the baking paper so that it extends outside of the tin) … this will make it easier to remove the cake as I prefer not to turn it upside down) and
- Preheat your oven to 170 degrees fan forced placing a rack into the middle of the oven
Let’s bake …
I have tried to convert this recipe to a Thermomix and whilst I do love my dear machine, this is not one for it. Because of the distinct processes it is easier and quicker to use a hand held electric mixer ... if you don't have one I would encourage you to get one ... they are inexpensive and last forever (mine is almost 20 years old), and whilst I don't use mine often, it is a lifesaver when I do.
Please pay attention to your tin size ... the original recipe states to use a 28cm round tin, but when I measure the base of my 28cm tin it is actually 26cm ... so the important point here is to measure the base of your tin and as long as it is 26cm wide then the cake will fit into it nicely.
Once baked the cake is fabulous simply dusted with icing sugar just before serving ... but as I tend to cook this for special occasions I like to finish it off with a circle of white chocolate icing (see main post for icing recipe) on top leaving a 5cm border, before drizzling with either melted plain dark chocolate, or if I have it in the fridge I will use a little chocolate ganache (see main post for ganache recipe).
I always make more white chocolate icing than I need as it keeps in the fridge for up to two weeks, and what I don't use I will then freeze for later.
I also do the same with the chocolate ganache as it keeps well in the fridge for a few weeks, and can be added to a whole range of goodies (see main post for options). When reheating ganache do so very gently, I always use the microwave as I can control that better than a pot or pan ... so remove the amount of ganache you need, place into a plastic container (it doesn't hold the heat like glass) and heat for 5 seconds at a time until you get the fluidity that you need ... so depending on the volume you are melting it can take as little as 10 to 15 seconds total.
So ... onto the recipe itself:
1. The cake is made up of two mixes … the chocolate mix and the ricotta mix
2. The bulk of the chocolate mix is spread across the base of the tin, that is then topped with all the ricotta mix, and then the last of the chocolate mix is dolloped over the top and a knife is inserted and lightly run through the mix to create a swirled finish (the chocolate mix bakes up similar to a biscuit so is quite firm and almost crunchy, whilst the ricotta mix is more cake like and the contrast between the two is quite delicious).
3. I use three containers (one to melt the chocolate and butter in to start with; one for the ricotta mixture; and one for the chocolate mixture which will eventually incorporate the melted chocolate and butter too) and a hand held electric beater
4. Before you start grease the sides of a 26cm (base measurement) spring form round cake tin (measure it) with butter, and place a piece of baking paper across the base ensuring that it extends outside of the tin (so put a square piece of paper over the base, then snap the side ring into position on top of the baking paper so that it extends outside of the tin) ... this will make it easier to remove the cake as I prefer not to turn it upside down) and
5. Preheat your oven to 170 degrees fan forced placing a rack into the middle of the oven
Let's bake ...
- 250g dark chocolate
- 125g butter
- 125g butter, room temperature
- 1 tsp vanilla extract
- 500g fresh ricotta (I use Mundella - it is slightly wet)
- ½ cup golden caster sugar
- 3 x 60g eggs
- 1 cup self raising flour, sifted
- 3 x 60g eggs
- 1-1/2 cups golden caster sugar
- few drops of almond essence
- 2 cups self raising flour, sifted
- Melt the chocolate and butter together in a microwave safe container or a small pot
- Allow to cool for 10 minutes and then start on the ricotta filling
- Place butter, vanilla and ricotta into a mixing bowl and beat with a hand beater for 2 minutes until well combined and starting to look creamy
- Add in sugar and beat for another minute
- Add eggs one at a time to fully incorporate - allow another minute to do this
- Put down your hand beater as you will now use a large spoon for the rest of this mix (do not clean the blades as you will use it next for the chocolate mix)
- Add flour and gently incorporate it into the ricotta mix with a large metal spoon ... put aside whilst you go onto finishing the chocolate mix
- With the electric beater combine the eggs, sugar and almond essence together until light and fluffy
- Then with a large metal spoon (do not beat), stir in the cooled chocolate and butter mix until just combined
- Then again with the large spoon stir in the sifted flour ... the mix will start to really firm up (like a biscuit mix) so don't overdo the mixing as you need to be able to spread it ... you just want the flour to be incorporated
- Place ⅔'rds of the chocolate mix onto the base of cake tin and spread it across to the edge
- Top with all the ricotta mix taking it right to the edge too
- Dollop the rest of the chocolate mix across the top of the ricotta mix leaving a little space from the edge … it will be quite stiff so I find dolloping the mix on easier, and then spread it as best as you can with the back of a spoon (does not need to be perfect)
- Use a knife to horizontally place into the cake, then run it lightly through the mixture to create a swirl effect … it will mean some of the top mix will look uneven but don’t worry, when it bakes it will even out beautifully
- Place into oven and bake for 1 hour and 15 minutes
- Cool in tin before releasing the sides and removing the baking paper from the base
- Place on a serving platter and dust with icing sugar before serving
- Alternatively top with white chocolate icing and dark chocolate drizzles as described in the notes, and sprinkle edges with icing sugar for a final "florish"
Have you tried making this with gluten free flour, if so what brand or blend have you been successful with?
Hello Sarah … I wish I could say to you that I have tried this with GF flour but to be honest I haven’t … there are a lot of products on the market these days, but personally I have found that Bob’s Red Mill all purpose baking flour to be the best as it only has five ingredients, and doesn’t contain any “nasties” … I know you can get it from some independent grocery stores, and also on line from places like Organics on a Budget (Australian company) and iHerb (US company that delivers to Australia), etc. I like this flour because others who are GF have used it and love the results … this is a picture of what it looks like: http://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html … GF flours can be so difficult to determine flavour/texture/consistency … I have played around with the commercial ones and haven’t found any I like, but then I am not GF so perhaps my perspective is not fair. I have tried the Bob’s Red Mill flour (not in this recipe) after I had some positive comments about it and liked it the best … I hope you find this useful Sarah xo
Hi I have been wanting to make this cake for so long!
Can you please let me know if it can be made the day before serving? Jenny
You absolutely can Jenny … just keep it in a sealed container at room temperature and it will be fine … I must admit I do prefer to eat it the day I make it, and I have also done it the day before when that has not been possible for me … sincerely hope that you like it as much as we do xo
Hi. Thanks for sharing this recipe. I’m going to try it tomorrow. Just wondering if I could substitute the flour with almond meal? If so, would it be a one for one substitution? Would I need to change anything else? Thank you!
Hello Stacy … I am so sorry as I have only just now seen your question and am sure that the time has passed when you would have made the cake.
To be honest I have not tried substituting the flour for almond meal, but my sense is that it would change the texture quite a bit and possibly make it heavier … it could end up being better or worse, but without having done it myself it is hard to offer a valuable comment. If you have done this it would be great to know how you found it.
I have come to realise that there is a real “science” to baking, and it is not always possible to simply substitute one item for another without other changes, but it takes time to test the recipe and get the changes right. I hope it worked out for you Stacy xo Gina
I’ve been looking for this recipe for ages, I’m on maternity leave and have spent an inordinate amount of time eating this cake at Boucla, and stumbled across your blog Tues night. Made it yesterday and it was perfect! Thank you so much!
Elaine … that is such a wonderful message to receive … I am so glad that you liked the cake … it is my son’s favourite for so many reasons!
If you like that recipe, then you may also like the Buttercake recipe as that is one Boucle makes a lot too … with the plums in it. Despina used to make it for us at the school our kids went to, and I loved it. I have changed it ever so slightly. I have it on the website under “Buttercake” where I use the Thermie for it and it is serving plain with an icing, and also “Buttercake with Fruit” where I use a hand-held electric mixer and it has the fruit added before it is baked so there is no need for icing … hopefully you decide to try that too. Nothing like offering your dear ones a cake you made yourself … cheers Gina 🙂
Hi Gina,
Thank you so much for posting this beautiful recipe! When I found your blog, I got so excited! I made the cake a few nights ago, and while it tasted AMAZING (as was to be expected) I found it did not quite have the texture it typically has when I sit down to a slice of it at Boucla! I’m trying to discern where I may have gone wrong… The chocolate base was more spongey than fudgey/biscuity. I made the cake the night prior to serving it and refrigerated it over night – do you think this may have been the cause? I’m also wondering if it’s because I used self-raising flour for the chocolate component when I typically use plain when making chocolatey/fudgey brownie- type goods (goodness)! Have you ever encountered this issue?
Sorry for all of the questions and I love your blog :)!
Hi Sandra … I am so sorry that the cake was a little disappointing to you … hopefully my suggestions make help.
Firstly, I never refrigerate cakes, unless a recipe says to do so because it has ingredients in it that require refrigeration. From what I have learned cakes tend to dry out in the fridge, and can be affected by the humidity (moisture) present in a fridge.
I have made this cake many times and have never refrigerated it as it keeps well, covered, at room temperature for a few days.
I have also always used self raising flour in the cake (both the ricotta part and the chocolate part) because that is what was in the original recipe, and I must admit I have never had an issue with using it.
I am wondering if you may have overbeaten the chocolate mix as the flour is to be only lightly stirred into the mix with a spoon, just enough to incorporate the flour but not “beaten” in with a mixer. If it is beaten in then the mixture is going to be more cake like rather than biscuit like.
Also, when the cake is cooled, covered, and then put into the fridge, any “biscuity” texture would soften because of the moisture present in a fridge, whether it is covered or not. I am guessing that this is what has happened.
If you wish to make it a day ahead, then I would completely cool it, cover, and leave it on your bench overnight … then dust lightly with icing sugar before serving. I hope this may help Sandra … please let me know if you try the cake again and if it is better for you the next time.
As you will know from my posts, I also include photos so try and look at the photos for when the chocolate mix is ready to be used to see if that helps you … definitely don’t overwork the chocolate mix, just fold in with your spoon until there are no dry spots of flour left xo Gina
Hi Gina :),
I just wanted to say thank you for your reply and your very useful tips. Guess what, I re-made it and it came out PERFECT this time!! I think the key issue was the refrigeration – as you said the moisture from the fridge softened the cake where it shouldn’t be the last time I made it. This time it was soft and moist in the ricotta part and rich and chocolate-y/biscuit-y in the chocolate part! Thank you again :).
Oh Sandra … that is such wonderfull news!!! Thank you so much for letting me know you are okay … that really makes me very happy!
Take care my dear xo Gina 🙂
Hi Gina
Can you please tell me what golden caster sugar is – is it different to normal caster sugar?
Thanks, Gill.
Hi Gill … you can use plain white caster sugar, or raw caster sugar. Golden caster sugar from Billingtons (a UK product) used to be readily available at the supermarkets some years ago, but now it is difficult to source, and too expensive for me to use anymore in my baking … so please feel free to use either of the two suggested … hope that helps xo Gina