Directions:
- 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. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.61 Kcal (2460 kJ) | ||
| Calories from fat | 290.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.23g | 50% | |
|---|---|---|---|
| Cholesterol | 66.82mg | 22% | |
| Sodium | 468.11mg | 20% | |
| Potassium | 141.39mg | 3% | |
| Total Carbs | 62.18g | 21% | |
| Sugars | 41.92g | 168% | |
| Dietary Fiber | 7.92g | 32% | |
| Protein | 11.98g | 24% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 3.5mg | 117% | |
| Iron | 3.1mg | 17% | |
| Calcium | 170.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 346.34 Kcal (1450 kJ) | ||
| Calories from fat | 170.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19g | 50% | |
|---|---|---|---|
| Cholesterol | 39.38mg | 22% | |
| Sodium | 275.9mg | 20% | |
| Potassium | 83.34mg | 3% | |
| Total Carbs | 36.65g | 21% | |
| Sugars | 24.71g | 168% | |
| Dietary Fiber | 4.67g | 32% | |
| Protein | 7.06g | 24% | |
| Vitamin C | 8.3mg | 23% | |
| Vitamin A | 2.1mg | 117% | |
| Iron | 1.8mg | 17% | |
| Calcium | 100.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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