Mocha Ricotta Cake with Mocha Mascarpone Frosting

Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.

In a large bowl, whisk together flour, brown sugar, baking soda, and salt.

In a medium bowl, whisk together cocoa and espresso powder; whisk in hot coffee until smooth and well combined. Whisk in ricotta, oil, and vanilla until combined. Whisk in egg. Add cocoa mixture to flour mixture, whisking just until combined and no white streaks remain. Divide batter between prepared pans (about 460 grams each).

Bake until a wooden pick inserted in center comes out with a few moist crumbs, 27 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.

Place 1 cooled cake layer on a serving plate. Spread half of Mocha Mascarpone Frosting onto cake layer. Top with remaining cake layer and remaining frosting. Garnish with chocolate-covered espresso beans, if desired. Refrigerate in an airtight container for up to 3 days.

In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, cocoa, espresso powder, and salt at medium-low speed until smooth and combined, stopping to scrape bottom and sides of bowl. With mixer on low speed, add cold cream in a slow, steady stream, beating until combined; beat in vanilla. Thoroughly scrape bottom and sides of bowl and whisk. Gradually increase mixer speed to medium-high, and beat until mixture is thick, light, and fluffy. Use immediately.