Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 15 oz whole milk ricotta cheese
  • 4 oz low-fat cream cheese
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 6 oz dark chocolate
  • 1/2 cup Greek yogurt
  • 1 tbsp butter

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9x13 pan.
  2. Whisk together the flour, cocoa, sugar, baking powder, soda, and salt.
  3. In a separate bowl, beat eggs, milk, oil, and vanilla until smooth.
  4. Gradually fold the wet ingredients into the dry until a glossy, mahogany-colored batter forms.
  5. Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
  6. Allow the cake to cool completely in the pan.
  7. Place the ricotta in a fine-mesh strainer for 30 minutes to remove excess whey.
  8. Beat the softened cream cheese and honey until fluffy.
  9. Fold in the strained ricotta, vanilla, and salt.
  10. Spread the mixture evenly over the cooled chocolate base, smoothing the top with a spatula.