Chocolate-and-Citrus Cassata
This spectacular holiday dessert comes from chef Rebecca Wilcomb's New Orleans restaurant Gianna. To decorate it, use an offset spatula, a bench scraper, and a cake turntable for the smoothest cake with straight sides. Prevent air bubbles from forming in the dark chocolate ganache glaze by using a spatula to stir the melting chocolate.
Ingredients
CAKE LAYERS
Cooking spray
2 cups all-purpose flour (about 8 1/2 ounces)
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 1/3 cups packed dark brown sugar
1/2 cup unsalted butter (4 ounces), softened
1/2 cup mayonnaise
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
BUTTERMILK-CHOCOLATE FROSTING
6 ounces 100% cacao unsweetened chocolate, chopped (1 1/2 cups)
3 ounces 60–65% cacao bittersweet chocolate, chopped (3/4 cup)
3/4 cup unsalted butter (6 ounces)
3 cups powdered sugar (about 12 ounces)
1/2 cup buttermilk
1/2 teaspoon vanilla extract
PISTACHIO PRALINE
1 cup shelled raw pistachios
1 cup granulated sugar
1/4 cup water
RICOTTA FILLING
32 ounces whole-milk ricotta cheese (such as Galbani), weighted and drained overnight (see “Get a Head Start,”)
3/4 cup powdered sugar (about 3 ounces)
1/2 teaspoon orange zest
1/2 vanilla bean pod, split, seeds scraped
DARK CHOCOLATE GANACHE GLAZE
8 ounces 60–65% cacao bittersweet baking chocolate (such as Valrhona), chopped (about 1 1/2 cups)
1 tablespoon unsalted butter
1 1/4 cups heavy cream
2 tablespoons light corn syrup
ADDITIONAL INGREDIENTS
Sliced fresh clementines and blood oranges, orange peel twists, and fresh or candied kumquats